Pumpkin Bars

2 ¼ cups almond flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
teaspoon cream of tartar
¼ teaspoon salt
1 cup canned pumpkin purée
4 large eggs
½ cup pure maple syrup
1 teaspoon vanilla extract

Instructions

Heat oven to 350ºF. Line a 8-inch square baking pan with parchment paper or grease it well with butter, coconut oil spray or avocado oil spray .

Combine the dry ingredients in a large mixing bowl: almond flour, pumpkin spice blend, baking soda, cream of tartar, and salt. Whisk it all together.

In a separate large bowl, add the pumpkin purée, eggs, maple, and vanilla. Use a hand mixer on medium speed or whisk to stir the pumpkin mixture together until uniform.

Add the dry ingredients to the bowl of wet ingredients and use a hand mixer on low speed to blend until well combined.

Pour the batter into the prepared baking dish. Quickly smooth the top with an offset spatula.
Bake the pumpkin bars in the oven at 350°F for about 30 minutes, rotating the pan at the halfway mark. The bars are done cooking when the top is golden brown and a toothpick inserted into the middle comes out clean.
Remove the pan from the oven and transfer to a wire cooling rack to cool completely.

Cream cheese frosting:

One 8 ounce package of cream cheese (softened)
¼ cup pure maple syrup at room temperature

Beat the cream cheese with a hand mixer for about 30 seconds. Pour the maple syrup in slowly and then beat again for another 30 seconds. Mix well and then pour frosting on cooled pumpkin bars. Enjoy!