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Pumpkin Cake Bars with Cinnamon Icing

Yield 9 bars

This is an amazingly delicious recipe courtesy of Health-Bent.

Ingredients

For the Pumpkin Cake

  • 1 c pumpkin puree
  • 1 c almond butter
  • 1/2 c raw honey
  • 2 eggs
  • 1 1/2 t baking powder
  • 1/2 t baking soda
  • 1 t vanilla extract
  • 1 t cinnamon
  • 1/4 t nutmeg
  • 1/4 t cloves

For the Cinnamon Icing

  • 1/4 c coconut butter
  • 1/4 c coconut oil
  • 1/4 c raw honey
  • 1 t cinnamon

Instructions

For the Pumpkin Cake

  1. Preheat your oven to 350F.
  2. In a medium sized bowl, combine all the cake ingredients and mix thoroughly to combine.
  3. Pour into an 8×8 oven safe baking dish. 
  4. Bake until completely cooked through, about 30 minutes.

For the Cinnamon Icing

  1. In a mixing bowl, combine all ingredients and use either your mixing blade attachment or a whisk to beat the ingredients until fluffy.
  2. Once the pumpkin cake has cooled , cut it into 9 squares and remove from the pan. Now…if the cake isn’t completely, 100%, no doubt in your mind, cool you are not allowed to proceed. I’m telling you, if your cake isn’t cool, the icing will just slide right off into a pile of goopiness and all will be wasted. If you haven’t experienced what disastrous-ness comes from not heeded the above warning, you only need try it one time to learn.
  3. Use a small offset spatula or a spoon and drizzle the frosting over the top.
  4. Store any leftovers in the fridge. The icing will harden in the fridge, let it come to room temp if you’d like it soft.

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