Line a 9” non stick square baking tin with parchment paper,.
In a small bowl, combine the almond meal, coconut flour, coconut sugar, baking soda, baking powder, salt and spices then set aside.
Using an electric hand mixer, blend (on low speed) add the eggs, pumpkin puree, butter and vanilla for 1 minute
Slowly add the dry ingredients into the wet bowl, increasing the speed of the blender so everything is fully combined into a smooth cake batter.
Pour the batter into the square cake tin and give the pan a gently tap on the side so the batter is level.
Bake for approximately 50 minutes, use a tooth to determine it’s readiness (it should come out clean).
Once baked, transfer the pumpkin spice cake onto a cooling rack then place in the refrigerator to completely cool.
While the cake is cooling down, using an electric hand mixer, blend together cream cheese, cinnmon and butter for no more than 30 seconds
Using a rubber spatula, gently fold in the powdered coconut sugar a cup at a time, be careful not to overmix. The cream cheese will be soft (not runny or pipeable) with a tanned hue. I find best consistency is formed with 2 cups but add up to 3 cups if you wish.
Refrigerate frosting for roughly 30 minutes until it is more firm.
Frost the chilled cake and serve immediately.
Store the cake in the refrigerator until ready to eat.