Healthy Pumpkin Dessert with Cinnamon and Maple Syrup in 50 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9x9 inch square baking pan with parchment paper, leaving a little overhang on the sides for easy lifting.
2. In your large bowl, combine the 15 oz pumpkin puree, 1/2 cup unsweetened applesauce, 1/2 cup maple syrup, 2 eggs, and 1 tsp vanilla extract. Whisk vigorously until the mixture looks glossy and smooth. Note: This emulsification ensures the fats and sugars are evenly distributed.
3. Add the 2 cups oat flour, 1 tbsp cinnamon, 1 tsp pumpkin pie spice, 1 tsp baking soda, and 1/2 tsp sea salt directly onto the wet mixture.
4. Switch to a silicone spatula and gently fold the dry ingredients into the wet. Stop the moment you don't see any white flour streaks until the batter is thick and uniform. Note: Over mixing can lead to a gummy, dense texture even with oat flour.
5. Transfer the batter to your prepared pan and use the spatula to smooth out the top into an even layer.
6. Bake for 35 minutes. You'll know it is done when the edges start to darken slightly and a toothpick comes out clean.
7. Let the pan sit on a wire rack for at least 20 minutes until the bottom of the pan is just warm to the touch.
8. Melt the 1 tbsp coconut butter and whisk with 2 tbsp maple syrup until it forms a thick, pourable glaze.
9. Drizzle the glaze over the cooled cake and finish with a dusting of the remaining 1/4 tsp cinnamon.
10. Slice into 12 even bars and serve immediately while the glaze is still slightly tacky. > Chef's Note: For a viral style finish, use a spoon to flick the glaze across the bars in a zig zag pattern. This creates those beautiful thin lines you see in professional bakery windows.