Ingredients:

1/2 cup pumpkin puree
1/2 cup maple syrup
1/2 cup natural creamy nut butter of choice (cashew, peanut, or almond)
2 large eggs
1/2 tsp. vanilla extract
1/2 cup blanched almond flour
2 tsp. pumpkin pie spice
1/4 tsp. baking powder
1/4 tsp. kosher salt (if using unsalted nut butter, increase to 1/2 tsp. salt)

FOR THE FROSTING:
1/2 cup vegan butter, room temperature
8 oz vegan cream cheese, room temperature
2 cups powdered sugar
1 tsp vanilla
1 tsp lemon juice

INSTRUCTIONS
Preheat oven to 350º F. Line an 8×8-inch baking dish with a sheet of parchment paper, and lightly grease with cooking spray. In a large bowl, combine pumpkin puree, maple syrup, nut butter, eggs, and vanilla; whisk until smooth. In a separate smaller bowl, combine almond flour, pumpkin pie spice, baking powder, and salt; stir with a whisk. Combine dry ingredients into bowl with wet ingredients; stir until just combined. Transfer mixture to prepared baking dish. Place pan in the oven and bake for 30 to 33 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool in the pan for 30 minutes. Use the overhangs of parchment paper to remove bars from pan and let cool completely. MAKE THE FROSTING: Using a hand or stand mixer, beat together the vegan butter and cream cheese until combined, then beat in the lemon juice. Sift in the powdered sugar, half a cup at a time, beating well before adding more. Add vanilla. Beat on low, then switch to high for about three minutes or until light and creamy. Scrape the sides and bottom of the bowl then mix for another 30 seconds or so. Smooth the frosting over the cooled pumpkin bars. Refrigerate for at least 30 minutes and then slice and serve.