In a large bowl, whisk together the melted butter, coconut sugar, pumpkin puree, agave nectar, eggs, and vanilla.
Once combined, add the almond flour, pumpkin spice, baking powder, cinnamon, ginger, and salt.
Whisk again until combined.
Line an 8×8 square pan with parchment paper and spray with your favorite neutral cooking spray (I use coconut oil).
Transfer the batter to the pan and use a rubber spatula to spread the batter out in an even layer.
Bake for 25 – 27 minutes until the top is golden brown and the center is set.
After about 10 minutes of cooling, slide a knife around the edges of the cake and pull up the cake with the parchment paper and place it on a cooling rack.
Allow the cake to come to room temperature before you start the frosting.
Once the cake is completely cooled, make your cream cheese frosting.
Make sure your cream cheese and butter are softened. Set them out at room temp for an hour before you’re planning on making the frosting. If you’re in a pinch, you can microwave it for about 30 seconds but you definitely don’t want it to get hot or melty.
Place the cream cheese and butter in a medium bowl.
Use an electric mixer to mix the cream cheese and butter on high for about 1 minute.
Add in the agave nectar and vanilla and mix on high again until smooth.
Spread the frosting out on the cake in an even layer.
Sprinkle the top with some ground cinnamon or pumpkin pie spice.
Cut into 9 squares.
Serve immediately or you can chill the cake for the cream cheese frosting to set a bit.