Pumpkin Pie Bars with Cream Cheese Frosting

Directions

Pumpkin Bars: 

1. Preheat your oven to 350°F (175°C, or gas mark 4).
2. Prepare an 8-inch x 8-inch (20.3 cm x 20.3 cm) baking pan with parchment paper on the bottom and grease the sides.
3. Add the pumpkin, maple syrup, and eggs to a bowl and mix to blend well.
4. Add the baking soda, salt, nutmeg, cinnamon, cloves, ginger, and coconut flour ot the wet batter and mix for a few minutes to blend well.
5. Let the batter sit for 5 minutes and then pour it into the baking pan.
6. Bake for 30 minutes, or until a toothpick comes out clean.
7. Cool and slice. Frost if desired. Store covered in the refrigerator for a week or so.

1. Combine all the ingredients in a bowl and whisk until fully blended.
2. Makes about 1 cup of frosting, frosts 8 cupcakes or muffins, double the recipe for a two-layer cake

Notes

• To make these less sweet but still great, I lowered the amount of liquid sweetener to 1/2 cup of maple syrup or honey (it was previously 3/4 cup of maple syrup or honey). If you liked it the old way, just use 3/4 cup instead of 1/2 of liquid sweetener.
•  I estimate 1/2 cup of pumpkin purée to be about 115 g. The moisture in homemade purée may be a bit higher than canned, hence the reason for the estimate. So this amount will vary slightly, but if you’re finding your homemade is too moist you can let it sit for a bit and remove the excess water.
• If you’re following SCD, use honey instead of maple syrup

Credit: Comfy Belly