Preheat oven to 350 F. Spray 9” x 11” baking dish with cooking spray.
To make topping, add coconut sugar, flour and oats in bowl. Use a pastry blender and cut in butter until pieces are crumbly and pea-sized.
In a large bowl, add flour, baking soda, cinnamon, salt, nutmeg, cloves and ginger. Mix dry ingredients until combined.
In mixer bowl, add coconut sugar, sugar substitute, and butter. Mix for approximately 2 minutes until creamy. Blend in pumpkin and Greek yogurt and eggs until well incorporated.
Next, add 1/3 of flour mixture into bowl with wet ingredients and mix until combine, repeat with remaining flour. If mixture seems too thick (depending on type of flour used), add up to ¼ cup of water, a tablespoon at a time.
Spread batter into pan and sprinkle with topping. Back for approximately 40 minutes or until toothpick inserted in center pulls clean. Cool in pan before cutting into 16 rectangles.
Recipe Notes
To add more protein, you may swap out 1/2 cup of flour with 1/2 cup of protein powder of choice including collagen hydrolystate. Note, this will alter the nutrition facts to the left which were calculated without protein powder.