October is a wonderful month. The morning air is crisp enough to pull out your favorite sweater to go on an early walk through the brilliant leaves and lingering fog. The drop in temperature also means time for baking, something I have dearly missed since starting my treatment. I was overjoyed to discover these grain free treats with the rich spices we all crave when the sun starts to get heavier in the sky. Oh and there is frosting! Actual frosting. I am crying.

These pumpkin spice squares are tasty enough to fool those who do not happen to be on a super restrictive diet. They were a complete revelation for me, before these sweet little squares came into my life I was moping about, convinced I would never find a treat that would satisfy my sweet tooth. These are all that and more, I think I might even prefer them to a normal flour and sugar filled cake! Bake a pan of these up and bring them to your next pumpkin carving party, no one will be the wiser and they will quickly disappear!

Ingredients

Makes approximately 16 small squares.

For the cake:

1/2 cup pumpkin puree

1/2 cup almond butter

1/4 cup honey

2 eggs

1 tablespoon pumpkin pie spice

1 teaspoon vanilla extract

1/2 teaspoon baking soda

pinch of kosher salt

For the frosting:

1/4 cup coconut butter

1/4 cup coconut oil

1/4 cup raw honey

1 teaspoon cinnamon

Preheat oven to 350 degrees. Combine the cake ingredients in a bowl and beat with an electric mixer for one minute. Pour into a greased 8×8 glass oven safe pan and bake for 30 minutes or until a toothpick comes out clean and it is set in the middle. Let cool completely.

While cake is cooling, whip the frosting ingredients with an electric hand mixer until light and fluffy. Once the cake has cooled cut into small squares and top with a dollop of the cinnamon frosting.

Adapted from this recipe.