• Preheat the oven to 350°F. Line a 9x13 inch pan with parchment paper or coat it with non-stick spray.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves together in a medium bowl. Set aside.
  2 cups (240g) all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, ¼ tsp ground cloves
• In a large bowl, stir together the granulated sugar, brown sugar, vegetable oil, pumpkin puree, and eggs by hand with a spatula until smooth.
  1 cup (198g) granulated sugar, 2/3 cup (142g) brown sugar, 2/3 cup (132g) vegetable oil, 1 15 oz can pumpkin puree, 3 large eggs
• Add the dry ingredients to the wet ingredients. Stir by hand just until no streaks of flour remain, then pour the batter into the prepared pan and spread into an even layer.
• Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan, about 1 to 2 hours, before frosting.

Cream Cheese Frosting

• Beat the cream cheese, butter, salt, and vanilla extract together on medium speed for 2 to 3 minutes, until smooth and creamy.
  8 oz (226g) cream cheese, ½ cup (57g) unsalted butter, ⅛ tsp salt, 1 ½ tsp vanilla extract
• Add the powdered sugar gradually, then beat on low for 1 to 2 minutes, scraping down the bowl as needed. If the frosting is too thick, add a splash of milk or heavy cream and beat until smooth.
  3 cups (340g) powdered sugar, dash milk or heavy cream
• Spread the frosting evenly over the cooled bars. Cut into squares and serve. For clean cut lines, rinse and dry your knife between each cut.