Preheat oven to 350F (180C).

Grease an 8"x 8" square cake pan with vegetable shortening or baking spray, line with parchment paper if desired.

In a large bowl, combine almond flour, sweetener, protein powder, coconut flour, spice, baking powder, xanthan gum, and salt. Set aside.

In a small bowl, whisk together pumpkin puree and eggs. Add melted butter and vanilla, stir well to combine.

Add wet ingredients mixture to the bowl of dry ingredients, stir gently until everything is well distributed.

Transfer batter to prepared baking pan, spreading evenly.

Bake for 30-40 minutes, or until set in the middle. Do not over cook!

Allow bars to cool completely, before making the frosting:

Whip cream cheese and butter together until smooth - I like to use an electric hand mixer for this.

Add vanilla and salt, mix well to combine.

Add powdered sugar, stir by hand to combine, then whip until fluffy.

Spread frosting over cooled bars, chill or a few hours to set up before slicing and serving.