Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch pan, or line with parchment paper leaving an overhang.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, beat the 1 cup of softened butter and granulated sugar until light and fluffy—about 3 minutes.
- Beat in the eggs, one at a time, ensuring each is fully incorporated. Slowly mix in the pumpkin purée until just combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until barely combined. Do not overmix!
- Pour batter evenly into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs attached.
- Remove from oven and let the bars cool completely in the pan on a wire rack (at least 1 hour is necessary before frosting).
- To make the frosting, beat the softened cream cheese and ½ cup of butter together in a clean bowl until smooth and creamy.
- Beat in the vanilla extract. Gradually add the sifted powdered sugar, mixing slowly at first, then increasing speed until the frosting is light and fluffy.
- Once the bars are completely cool, spread the frosting evenly over the top. Chill for at least 30 minutes before cutting into squares.