Preheat the oven to 350°F. Line an 8x8 baking dish with parchment paper then lightly grease it and set aside.
Combine the almond flour, salt, baking soda, baking powder and pumpkin pie spice in a small bowl and mix well. Set aside.
Whisk together the melted coconut oil, almond butter, coconut sugar, maple syrup, vanilla and almond milk until well-combined. Add the pumpkin puree and mix well.
Add the dry ingredients to the wet ingredients and stir well until all ingredients are combined.
Pour mixture into the prepared pan and place in the oven for 30-35 minutes, until center is set. Bars will be slightly moist. Allow to cool in pan for 15 minutes then place the bars in the pan in the refrigerator for at least 30 minutes, or up to a few days.
While the bars are cooling, prepare the frosting. In a medium bowl, beat the butter until smooth and creamy, about 1 minute. Add the maple syrup, cinnamon and coconut flour and beat will until combined, about 2 minutes.
When bars are completely cool, remove them from the pan and cover them with the frosting. Chill in the refrigerator again for 15 minutes. Cut and enjoy! Or keep in the refrigerator for up to one week or in he freezer for one month.