Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch pan with parchment paper.

Whisk together pumpkin purée, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla in a large bowl until smooth.

Combine the dry ingredients by whisking flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a separate bowl.

Mix the dry ingredients into the wet mixture by gently stirring until just combined.

Pour the batter into the prepared pan and spread evenly.

Bake for 28–33 minutes, or until a toothpick inserted in the center comes out clean.

Cool the bars in the pan for about 20 minutes, then transfer to a wire rack to cool completely.

Beat softened cream cheese and butter until creamy. Add vanilla, then gradually add powdered sugar.

Spread frosting evenly over the cooled bars.

Slice the bars into squares and serve. Optionally, top with candy pumpkins or a dusting of cinnamon.