Ingredients:

  • 1 cup (240ml) canned pumpkin puree (unsweetened)
  • 2 cups (200g) super-fine almond flour
  • 1/2 cup (90g) granulated monk fruit sweetener
  • 2 large (100g) eggs, room temperature
  • 1/4 cup (60ml) melted unsalted butter
  • 1 tbsp (6g) pumpkin pie spice
  • 1 tsp (5g) baking powder
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 1/2 cup (90g) powdered monk fruit sweetener
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. In a large bowl, whisk together pumpkin puree, melted butter, eggs, and vanilla until smooth.
  3. Fold in almond flour, granulated monk fruit sweetener, pumpkin pie spice, baking powder, and salt. Stir until just combined.
  4. Spread batter evenly into the prepared pan and bake for 22–25 minutes until edges are golden brown and the center is firm to a light touch.
  5. Allow the bars to cool completely in the pan.
  6. Beat softened cream cheese and butter together until velvety. Gradually add powdered sweetener and vanilla, whipping on high for 2 minutes. Stir in heavy cream if using.
  7. Spread the frosting in an even layer over the cooled pumpkin base.
  8. Refrigerate the pan for at least 2 hours before slicing.