Ingredients: 
- 2 cups almond flour
- ½ tsp salt
- ½ tsp baking soda
- ¼ tsp baking powder
- 2 tsp pumpkin pie spice
- ¼ cup almond butter
- 2 tbsp coconut oil
- ¼ cup coconut sugar
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 2 tbsp almond milk
- 1 cup pumpkin puree
Maple Frosting:
- 1/2 cup grass-fed butter ghee, or coconut oil, softened
- 1/3 cup maple syrup
- 1/4 tsp cinnamon
- 1 1/4 tbsp coconut flour
- 2 1/2 tbsp coconut milk
- 1 tbsp coconut sugar
Directions:
1. Preheat the oven to 350 degrees F. Grease and line an 8×8 baking dish and set aside.
2. Combine the almond flour, salt, baking soda, baking powder, and pumpkin pie spice in a small bowl and mix well. Set aside.
3. In a medium to large microwave-safe bowl, add the coconut oil and almond butter together. Place in the microwave and heat on high for 30 seconds. Stir well and place back in the microwave to heat completely. Remove from microwave and stir until combined. Add the coconut sugar, maple syrup, vanilla, and almond milk to the almond butter and coconut oil and stir until well-combined. Add the pumpkin puree and stir well.
4. Add the dry ingredients to the wet ingredients and stir well until all ingredients are combined.
5. Pour mixture into the prepared pan and place in the oven for 30-35 minutes, until center is set. Allow to cool in the pan for 15 minutes then place the bars in the pan in the refrigerator for at least 30 minutes, or up to a few days.
6. While the bars are cooling, prepare the frosting. In a medium bowl, beat the grass-fed butter or ghee until smooth and creamy, about 1 minute. Add the maple syrup, cinnamon, coconut flour, coconut milk, and coconut sugar and beat well until combined, about 2 minutes. If you’re using ghee add an additional tablespoon of coconut flour. When bars are completely cool, remove them from the pan and cover them with the frosting. Chill in the refrigerator again for 15 minutes. Cut and enjoy! Or keep in the refrigerator for up to one week or in the freezer for one month.