Make the Pumpkin Bars:

1. Preheat and prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Alternatively, grease the pan well with cooking spray or butter.
2. Mix wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, sugar, oil, and eggs until smooth and well combined. The mixture should be glossy and uniform in color. Whisk for about 1 minute to ensure everything is fully incorporated.
3. Add dry ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. This ensures the leavening agents and spices are evenly distributed.
4. Combine wet and dry: Pour the dry ingredients over the wet ingredients. Using a rubber spatula or whisk, gently fold and stir until just combined and no flour streaks remain. Don’t overmix—stop as soon as you don’t see dry flour. The batter will be thin and pourable, which is correct.
5. Bake: Pour the batter into the prepared pan, spreading it evenly to all corners with a spatula. Tap the pan gently on the counter a couple times to release any air bubbles. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should spring back when lightly touched and the edges should be pulling away slightly from the pan.
6. Cool completely: Remove from the oven and place the pan on a wire cooling rack. Let the bars cool completely in the pan before frosting—this takes at least 1 hour. Don’t skip this step! Frosting warm bars will cause the frosting to melt and slide off.

Make the Cream Cheese Frosting:

7. Beat cream cheese and butter: In a medium bowl using an electric mixer, beat the softened cream cheese and butter together on medium speed for 2-3 minutes until smooth, fluffy, and well combined. Make sure there are no lumps—scrape down the sides of the bowl as needed.
8. Add powdered sugar: Reduce mixer speed to low and gradually add the powdered sugar, about 1 cup at a time, mixing until combined after each addition. Scrape down the bowl between additions. Once all the sugar is added, increase speed to medium-high and beat for 2 minutes until light and fluffy.
9. Add vanilla: Add the vanilla extract and a pinch of salt. Beat for another 30 seconds until incorporated and the frosting is smooth and spreadable.

Frost and Serve:

10. Frost the bars: Once the bars are completely cool, spread the cream cheese frosting evenly over the top using an offset spatula or butter knife. Start with a dollop in the center and spread outward to the edges. You want a generous layer of frosting—don’t be stingy!
11. Chill and cut: For the cleanest cuts, refrigerate the frosted bars for 30 minutes to let the frosting firm up. Use the parchment overhang to lift the entire slab onto a cutting board. Cut into 24 squares (6 rows by 4 rows) using a sharp knife, wiping it clean between cuts.