Vegan Pumpkin Spice Blondies with Cream Cheese Frosting

First, combine coconut sugar, runny peanut butter, pumpkin purée, and a splash of vanilla in a bowl. Using a hand mixer, blend these ingredients until moist crumbles form. In a separate bowl, whisk together oat flour, rolled oats, a pinch of baking powder, sea salt, cinnamon, pumpkin pie spice, and ground ginger. Add the dry mixture on top of the wet mixture, then mix again using the hand mixer on the lowest setting. Slowly add in 1/2 cup of non-dairy milk until the mixture moistens up and large clumps form; add more milk if needed. Finally, stir in chocolate chips. Pour the mixture into a parchment paper-lined brownie tin and bake at 350°F (175°C) for 30 minutes.