• Pumpkin Cake Instructions
• Prepare 9 inch cake pan with baking spray and or parchment paper.
• Preheat Oven to 350 degrees F.
• Combine all dry ingredients. Set Aside.
• Beat eggs with Granulated Swerve for three minutes with mixer.
• Mix pumpkin puree with pumpkin spice, Swerve brown sugar.
• Add oil to pumpkin puree.
• Add pumpkin mixture to eggs.
• Slowly add in almond flour mixture.
• Prepare pan with parchment paper and baking spray.
• Bake at 350 for 35-40 minutes. Cover with foil at around 30 minutes.

Instructions for Frosting

• Make sure cream cheese is completely at room temperature. You might even want to microwave for a 10 to 20 seconds.
• Whip cream cheese.
• Add softened butter and incorporate well.
• Add in 1 to 3 teaspoons pumpkin pie spice (depends on your own taste).
• Add in vanilla.
• Add in Confectioner's sugar.
• The flavors will not take hold completely until refrigerated a few hours.
• To Assemble:
• Cool cake completely.
• Frost cake by spreading frosting over cake or decorating as seen in picture.
• I prefer this cake refrigerated. It will keep up to a week. It will also freeze.