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Preheat the oven to 400F (200C) and prepare a metal 9x9 inch (22x22cm) cake pan with a parchment paper sling and spray with cooking spray.
In a large mixing bowl, combine the almond flour, sweetener, baking soda, salt, and pumpkin pie spice. Now stir in the wet ingredients: eggs and pumpkin puree with a rubber spatula or you can use an electric mixer.
Spread into an even layer in the prepared cake pan and bake for 20-25 minutes or until a toothpick comes out clean. Cool completely.
In a large bowl or stand mixer, cream together the butter and cream cheese until smooth. Mix in the powdered sweetener until fully combined, followed by the vanilla extract. If the frosting is too thick, add a splash of heavy cream or milk and stir until smooth.
Spread the icing in an even layer on the pumpkin bars and cut into 9 equal slices.