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1
Preheat oven to 350F.
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2
Coat 13 x 9-inch baking pan with cooking spray.
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3
In medium bowl, whisk together both flours, cinnamon, baking powder, baking soda, salt and nutmeg.
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4
Stir in dates.
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5
In another medium bowl, whisk together buttermilk, pumpkin puree, oil and vanilla.
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6
In large bowl, combine egg, egg white and brown sugar.
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7
Beat with an electric mixer at high speed until thickened and fluffy, 3 to 5 minutes.
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8
With rubber spatula, stir in dry ingredients alternately with liquid ingredients, making 3 additions of dry and 2 additions of liquid.
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9
Scrape batter into prepared baking pan, spreading evenly.
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10
Bake until top springs back when lightly touched in center, 25 to 30 minutes.
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11
Transfer to wire rack and let cool completely in pan.
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12
Leave oven on.
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13
Meanwhile, make topping: Spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes.
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14
Let cool; chop coarsely if necessary.
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15
In medium bowl, whisk together confectioners sugar and vanilla.
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16
Gradually whisk in enough maple syrup to make coating consistency.
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17
Spread over cooled cake and immediately sprinkle with nuts.
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18
Let stand until topping has set, about 30 minutes.
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19
Cut into small bars.
