Ingredients:

  • 15 oz canned pumpkin puree
  • 3 large eggs
  • 1/2 cup powdered monk fruit sweetener
  • 1/4 cup melted unsalted butter
  • 1 tsp vanilla extract
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 8 oz full-fat cream cheese
  • 4 tbsp unsalted butter
  • 1/4 cup powdered monk fruit sweetener
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, beat the eggs, melted butter, and powdered monk fruit until light and fluffy.
  3. Stir in the pumpkin puree and vanilla extract until the mixture is a uniform mahogany color.
  4. Fold in the pumpkin pie spice, cinnamon, and salt. Mix only until combined to avoid incorporating too much air.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. Bake for 22–25 minutes until the edges are slightly puffed and golden, while the center has a slight jiggle.
  7. Remove from the oven and allow to cool completely in the pan.
  8. In a clean bowl, beat the softened cream cheese and butter together until completely smooth.
  9. Add the powdered sweetener and vanilla extract, whipping on high for 2 minutes until the frosting is airy and white.
  10. Spread the frosting evenly across the cooled pumpkin base.
  11. Use the parchment handles to lift the bars out of the pan and slice into 16 equal squares.