Preheat the oven to 350F / 180C / 160 fan.
Place all the dry ingredients (almond flour, baking powder, pumpkin spice, sweetener and pecans in a large bowl and mix to combine.
Separate the egg whites from the yolks. Beat the egg whites using an electric whisk until light, fluffy and stiff peaks form.
In a clean mixing bowl add the egg yolks and beat with an electric whisk for about 30 seconds. Add the melted butter, vanilla, apple cider vinegar, almond milk and pumpkin puree. Whisk until combined. Please note these ingredients should be at room temperature to avoid splitting.
Add the dry ingredients to the egg yolk mix and stir to combine. Fold through the egg whites but careful not to over beat so they don’t deflate.
Line a non stick 10 x 8 inch baking tray with greaseproof paper and oil the paper with coconut oil, olive oil, butter or ghee. Add the pumpkin cake mix and smooth off the top with a spatula or palate knife.
Bake for 25 - 30 minutes until you can insert and remove a toothpick without any crumbs sticking. While the pumpkin bars are cooking, make the cream cheese frosting.
Remove from the oven and allow to fully cool before icing.