Preheat oven to 350 F
Combine almond flour, coconut flour, spices, baking soda, coconut sugar in a large mixing bowl. Set aside.
Combine coconut oil and almond butter in separate bowl, microwave 30 seconds.
Add syrup, vanilla, and almond/coconut milk and stir.
Add pumpkin puree and mix well.
Combine wet and dry ingredients.
Pour into shallow baking pan (I think mine was 8” x 13” but don’t quote me) Bake for 30 minutes until center sets.
Add icing ingredients to small bowl and microwave for 60 seconds. Feel free to add more almond milk if you want a thinner consistency. Stir well until smooth. Pour icing over pumpkin bars!