• Preheat oven to 350℉. Line a 12"x17" half-sheet baking pan with parchment paper. Spray the sides of the pan with cooking spray. This size gives a slightly shorter bar, about ¾" thick after baking, like I have in the photos above.
Note: You can also use a 10"x15" jelly roll pan for a slightly taller bar, but will need to lower the baking temperature to 325℉ and bake a little longer.
• Cream together butter and white sugar in an electric mixer or large mixing bowl. Add eggs and mix well.
• Sift or whisk together flour, salt, cinnamon, pumpkin pie spice, baking soda, and baking powder. Slowly add the dry ingredients to the mixer. Blend pumpkin purée into the batter.
• Pour batter into the prepared jelly roll pan. Bake in the oven for 20-25 minutes, until a toothpick comes out clean.
• While the bars bake, make the cream cheese frosting.

Cream Cheese Frosting

• In a stand mixer or a large bowl with a hand mixer, blend cream cheese, butter, and vanilla extract.
• Slowly begin adding powdered sugar and blend well. Slowly begin adding powdered sugar and blend well. If too thick, add 1 tablespoon of milk at a time until the desired consistency. If it's too thin, add more powdered sugar.
• Spread cream cheese frosting evenly over cooled bars. Slice before serving. Store in an airtight container in the refrigerator for up to 5-6 days, or freeze for up to 3 months.