Chewy Chocolate Chip Pumpkin Cookie Bars + Vegan Cream Cheese Frosting

0 Preheat oven to 350 degrees.																					
1 Line a 12” x 18” baking sheet with foil and spray lightly with a neutral oil.																					
2 Add coconut oil, vegan butter, nut butter, sugar, pumpkin, dates, and vanilla to amixing bowl. Using a hand mixer, beat on high speed until well combined. 1-2minutes. Scrape down sides of bowl.																					
3 Add in remaining dry ingredients, except chocolate chips, and mix until just combined. Do not over-mix.																					
4 Gently fold in chocolate chips using the mixer on low speed or with a rubber spatula.																					
5 Pour dough onto baking sheet and use the spatula or lightly oiled hands to flatten into an even layer.																					
6 Bake for 18-22 minutes. For doughy fudgey bars, do not over bake! Remove from oven and let cool completely.																					
7 While bars are baking and cooling, prepare your frosting. Add vegan cream cheese, vegan butter, salt, cinnamon, and vanilla to a mixing bowl and use a hand mixer to beat on high speed until well combined. Add in powdered sugar 1 C at a time until desired sweetness is achieved.																					
8 Once bars are completely cooled, use a rubber spatula to spread frosting in an even layer. Place back in fridge and chill for at least 2 hours before serving.																					
9 Keep these bars in the fridge for up to a week and serve cold. These bars are actually BEST after 48 hours in the fridge.