Pumpkin Cake Bars with Cinnamon Icing

Check out this bar recipe I found from Kristi, over at “Food Renegade.”  You can store these pumpkin bars in the fridge and the icing will harden.  If you prefer it to be soft, let it come to room temperature.  Enjoy with a cup of morning tea!

Adapted from the website, “Food Renegade”:  

http://www.foodrenegade.com/pumpkin-cake-bars-with-cinnamon-icing/

Yield: 9 bars

Ingredients

For the Pumpkin Cake
1 cup pumpkin puree
1 cup almond butter
1/2 c raw honey
2 eggs (preferably pasture raised)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

For the Cinnamon Icing

1/4 cup coconut butter

¼ cup coconut oil

¼ raw honey

1 teaspoon cinnamon

Directions:

Preheat your oven to 350 F.
In a medium sized bowl, combine all the cake ingredients and mix thoroughly to combine. Pour into an 8×8 oven safe baking dish.  You can also try using a muffin tin (would make about 12).   Bake until completely cooked through, about 30 minutes.

In a mixing bowl, combine all ingredients and use either your mixing blade attachment or a whisk to beat the ingredients until fluffy.

Once the pumpkin cake has cooled, cut it into 9 squares and remove from the pan.…very important to make sure it has cooled first!

Use a small, offset spatula or a spoon and drizzle the frosting over the top.