Step 1

Preheat oven to 350°F. Line a 9x13-inch sheet pan with a silicone baking mat.

Step 2

In a bowl mix ¾ cup of the applesauce, the almond butter, and 1 tablespoon vanilla.

Step 3

In a separate large bowl mix flours, sugar, flaxseed, pumpkin pie spice, baking soda, and salt.

Step 4

Add the wet mixture to the dry mixture. Mix to combine. (Do not overmix.)

Step 5

Spread the batter evenly on prepared sheet pan. Use a spatula to tidy the edges to form a rectangle. With the help of a bench scraper or blunt knife, score the dough to make 16 bars.

Step 6

Bake 30 to 35 minutes, until the top appears dry and lightly browned. Remove from oven and let cool.

Step 7

Meanwhile, place 2 tablespoons of the pumpkin puree in a small bowl. Add arrowroot powder and mix well. Set aside.

Step 8

For frosting, in a small pan combine the remaining pumpkin puree, the ¾ cup applesauce, and 2 tablespoons vanilla. Cook over medium-low 20 to 30 minutes, stirring occasionally, until mixture starts to thicken. Stir in the arrowroot–pumpkin paste. The arrowroot paste will turn the mixture a creamy hue; continue cooking over medium-low for 5 to 7 minutes, or until it becomes more translucent and the texture is smooth. Remove from heat and let cool for 10 to 15 minutes.

Step 9

Spread an even layer of frosting onto bars. Generously sprinkle with cranberries and, if desired, pecans. When ready to serve, cut bars along score marks.