8 Tbsp
unsalted Butter, room temperature
(1 stick)
¾ cup
Powdered Sugar-Free Sweetener (Swerve)
(108 g)
1 tsp
Pumpkin Pie Spice
¼ tsp
Kosher Salt
1 Tbsp
Vanilla Bean Paste or Extract
2 Tbsp
Heavy Cream, at room temperature
Instructions
Preheat the oven to 350°F. Grease a 9 x 13-inch pan very well with butter or oil.
In a large mixing bowl with a hand mixer on medium speed, combine butter and brown sugar replacement, and cream until smooth about 2–3 minutes. Mix in pumpkin puree, vanilla, and apple cider vinegar, and combine completely.
Mix in eggs one at a time until completely incorporated.
Sift in dry ingredients, then fold together using a rubber spatula to combine completely.
Pour batter into prepared pan, and spread as evenly as possible using an offset spatula. Bake for 26–31 minutes, until a toothpick comes out mostly clean with a few dry crumbs. Cool completely in the pan on a cooling rack before frosting.
For the frosting, cream together cream cheese and butter on medium speed until fluffy and combined. This will take 2–3 minutes.
Using a metal sieve, sift in the powdered sweetener, pumpkin spice and salt. Mix again until completely incorporated, scraping the sides of the bowl to ensure all ingredients are mixed in.
Add in vanilla and heavy cream in a slow stream until the mixture is fully combined and completely smooth.
Once the cake has cooled completely and it’s time to assemble, take the room temperature frosting and gently spread it over the top of the cake using an offset spatula. Finish decorating with the back of a spoon to swirl in ripples, then sprinkle with more pumpkin spice or cinnamon to serve. Cut into 16 squares and enjoy!