Preheat your oven to 350°F and line a standard sheet pan with parchment paper for easy removal and cleanup. While the oven heats, gather all ingredients and ensure the butter, eggs, and cream cheese are at room temperature—this is crucial for proper emulsification and a smooth batter and frosting. Take out a large mixing bowl for the wet ingredients and a separate bowl for the dry ingredients.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and pumpkin pie spice. Whisking combines these ingredients evenly and aerates the flour slightly, which helps create a tender crumb in the finished bars. I like to sift my cinnamon into the dry mix first to break up any clumps and distribute it more evenly—this ensures consistent spice flavor throughout every bite.

In a large bowl, beat the softened butter and sugar together for 2-3 minutes until light and fluffy—this incorporates air into the batter and creates a tender crumb. Add the eggs one at a time, beating well after each addition. This gradual incorporation helps emulsify the eggs into the butter, creating a smooth, cohesive batter rather than a curdled one.

Add the dry ingredient mixture from Step 2 to the butter mixture from Step 3 in two additions, stirring until just combined after each addition. Fold in the pumpkin puree and mix until the batter is evenly combined. I find that folding gently rather than aggressively mixing prevents overdeveloping the gluten, which would make the bars tough instead of tender and cake-like.

Pour the batter from Step 4 into your prepared sheet pan and spread it evenly into the corners. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs—overbaking will dry out the bars. Allow the bars to cool completely in the pan on a wire rack before frosting, which helps them set and makes spreading easier.

While the bars cool, beat the softened cream cheese, butter, and vanilla extract together in a medium bowl for 2-3 minutes until smooth and creamy. Add the sifted confectioners’ sugar in three additions, beating well after each addition and scraping down the bowl as needed. This gradual addition prevents lumps and ensures a silky, spreadable frosting.

Once the cooled bars from Step 5 are completely cool, spread the frosting from Step 6 evenly over the surface using an offset spatula or the back of a spoon. Sprinkle the top with ground cinnamon and add fall-colored sprinkles and mini pumpkin candies if desired for a festive presentation. Cut into squares and serve—the bars are best enjoyed within a day or two of baking, though they’ll keep in an airtight container for up to 3 days.