Preheat the oven to 350 F. and grease a 9x9 inch pan with nonstick spray. Lay a piece of parchment paper into it as well so it hangs over the sides (trust me this helps so much).

In a mixing bowl, combine the low carb sweetener and butter and cream them together with the whisk attachment. Then mix in the softened cream cheese, pumpkin puree, vanilla, and pumpkin spice.

Next, whisk in each egg one at a time until each one is completely combined.

Add in the almond flour, cocoa powder, salt, and baking powder. Whisk once more until fully mixed. This will be a thicker batter (not the same as a regular brownie batter). Fold in the chocolate chips!

Add the batter to the 9x9 inch pan and spread it evenly with a spatula. Bake for 30 minutes. It should pull away from the sides and be set in the middle. A toothpick should come out clean.

Let the brownie fully cool before lifting out of the pan and adding the frosting.

Once cooled, make the pumpkin butter cream by combining the butter, powdered allulose, pumpkin puree, pumpkin spice, vanilla, and heavy cream together with a mixer and mixed until fluffy!

Use a cake spatula and spread the frosting on over the top of the brownies and let set in the fridge before cutting. Cut into 16 servings.