Pumpkin Spiced Peanut Butter Oatmeal Blondies with Maple Cream Cheese Frosting

For the Blondies: Using a hand mixer, blend 1 cup coconut sugar, 1 cup runny peanut butter, 1/4 cup pumpkin puree, and a splash of vanilla until moist crumbles form. In a separate bowl, whisk together 1 cup oat flour, 1/2 cup sprouted oats, a pinch of baking powder, sea salt, cinnamon, pumpkin pie spice, and 1/4 cup coconut flour. Add the dry mixture on top of the wet, then mix again using the mixer on the lowest setting. Slowly add in 1/2 cup of almond milk until the mixture moistens up and large clumps form. Add more milk if needed. Finally, stir in chocolate chips and pour the mixture into a parchment paper-lined brownie tin. Bake at 350°F (175°C) for 30 minutes. 

For the Maple Cream Cheese Frosting: Blend 1/2 cup cashews (soaked overnight), 2 tablespoons each of coconut sugar, maple syrup, and warm water, a splash of vanilla, and a pinch of sea salt until well combined. Allow the mixture to set in the fridge for an hour before spreading onto completely cooled blondies.