Spiced Pumpkin Ginger Squares with Toasted Pepitas Topper

Name: Spiced Pumpkin Ginger Squares with Toasted Pepitas Topper
Ingredients: ¾ cup canned pumpkin purée; 3 large eggs; ⅓ cup sour cream; ¾ cup coconut sugar; 1⅓ cups all-purpose flour; 2 teaspoons finely grated fresh ginger, or the yield from a 1-inch (½-ounce) chunk; 1 teaspoon pumpkin pie spice; 1 teaspoon baking powder; ¼ teaspoon sea salt; 8 ounces cream cheese, softened; 4 tablespoons butter, softened; 1 teaspoon vanilla extract; 1½ cups powdered sugar; ¼ cup pepitas, toasted and cooled to room temperature

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Cream cheese frosting complements this not-too-sweet, oil-free cake, and a sprinkle of toasted pepitas (hulled seeds from special varieties of pumpkins) make the perfect crunchy topping.

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Ingredients

¾ cup canned pumpkin purée
3 large eggs
⅓ cup sour cream
¾ cup coconut sugar
1⅓ cups all-purpose flour
2 teaspoons finely grated fresh ginger, or the yield from a 1-inch (½-ounce) chunk
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
¼ teaspoon sea salt
8 ounces cream cheese, softened
4 tablespoons butter, softened
1 teaspoon vanilla extract
1½ cups powdered sugar
¼ cup pepitas, toasted and cooled to room temperature