Prep the pan. Preheat your oven to 350°F. Line a 9×13 pan with parchment, leaving a lip on two sides so you can lift the whole slab out later. Almond flour sticks more than wheat, and wax paper is flammable, so don’t skip the parchment.

I used a 9.5 x 13.5, which is a common “9×13” in real kitchens – a little bigger than the name suggests, so the batter sits thinner and bakes a couple of minutes faster. Worth knowing before you set a timer.

2. Whisk the dry ingredients. In a large bowl, whisk the almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, and salt until evenly combined. Whisking breaks up the air pockets almond flour loves to hold.

3. Mix the wet ingredients. In a second bowl, whisk the canned pumpkin with the eggs, melted butter, and vanilla until smooth. Straight from the can – no draining, no pressing. The coconut flour is already accounted for it.

4. Combine, then rest. Pour the wet into the dry and stir until smooth and uniformly colored. Then let the batter sit for 10 minutes. And no, this isn’t to be cruel – it’s science. The coconut flour hydrates slowly, and this rest is what keeps the bars from going gummy.

5. Spread and level. Scrape the batter into the pan and level it with an offset spatula. It’s a thick batter and will not self-level, so push it into the corners.

6. Bake 26 to 28 minutes. Start checking at 25 – especially if your pan runs slightly larger than a standard 9×13, because the batter sits thinner and bakes a touch faster. Done looks like golden edges, a center that springs back when pressed, and no wobble.

7. Cool completely. Cool in the pan on a rack for at least an hour. Frosting a warm slab means the frosting melts and slides straight off, so wait it out.

8. Frost and cut. Let the cream cheese frosting sit out 20 to 30 minutes and re-whip it briefly so it spreads without tearing. Spread it over the cooled slab, then lift the whole thing out by the parchment and cut into squares with a clean knife, wiping the blade between cuts.