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Preheat the oven to 350°F. Grease an 8×8-inch baking pan or line with parchment.
In a medium mixing bowl add oat flour, almond flour, pumpkin pie spice, baking soda, salt and stir to combine.
In a large mixing bowl whisk together pumpkin puree, coconut sugar, eggs, Greek yogurt and vanilla extract.
Add the flour mixture to the wet mixture and stir until just combined.
Add cake batter to the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs sticking to it.
Let cake cool for about 15-20 minutes before transferring to a wire rack to cool longer.
While cake is cooling, make frosting.
Once cake is completely cool, frost and serve