1-Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan for non-stick baking.

2-Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice to combine dry ingredients evenly.

3-Mix wet ingredients: In a large mixing bowl, combine pumpkin puree, brown sugar, granulated sugar, maple syrup, vegetable oil, eggs, and vanilla extract. Mix until smooth and creamy.

4-Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing.

5-Pour and smooth: Pour the batter evenly into the prepared pan and smooth the top with a spatula.

6-Bake: Place in the oven and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Adapt baking time slightly if using gluten-free flour.

7-Beat cream cheese: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.

8-Add sugar gradually: Gradually add the confectioners’ sugar, mixing well after each addition until fully incorporated.

9-Flavor the frosting: Add vanilla extract, pumpkin pie spice, and salt. Mix until smooth and well combined.

10-Cool completely: Let the pumpkin bars cool completely in the pan before attempting to frost them.

11-Spread frosting: Once cooled, spread the cream cheese frosting evenly over the top of the bars.

12-Add decorations (optional): If desired, add sprinkles for a festive touch.

13-Cut into bars: Cut into squares or rectangles, then serve and enjoy!