Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • ½ tsp (1g) ground nutmeg
  • ½ tsp (1g) ground cloves
  • 1 cup (245g) canned pumpkin puree
  • ½ cup (120ml) unsweetened applesauce
  • ¾ cup (150g) coconut sugar
  • 2 large (100g) eggs
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 2 tbsp (30g) Greek yogurt, plain and strained
  • 4 tbsp (55g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1g salt

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 13x9 inch pan with parchment paper, leaving an overhang on the sides, and lightly grease the paper with oil.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until uniform.
  3. Stir in the pumpkin puree, applesauce, and coconut sugar using a spatula.
  4. Beat in the eggs one at a time, followed by the vanilla extract, until the batter is smooth and mahogany-colored.
  5. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 22-25 minutes until the edges pull away slightly and a toothpick comes out clean.
  6. Transfer the pan to a wire rack and cool completely.
  7. Beat the softened cream cheese, butter, and Greek yogurt until smooth. Gradually add powdered sugar, vanilla extract, and salt, beating until fluffy. Spread evenly over the cooled bars.