For the Pumpkin Bars:
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 2 teaspoons baking powder
– 2 teaspoons ground cinnamon
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/4 teaspoon ground nutmeg
– 4 large eggs
– 1 can (15 oz) pure pumpkin puree
– 1 cup vegetable oil

For the Cream Cheese Frosting:
– 1 package (8 oz) cream cheese, softened
– 1/2 cup (1 stick) unsalted butter, softened
– 1 teaspoon vanilla extract
– 4 cups powdered sugar, sifted