Pumpkin Bars with Cream Cheese Frosting Shaaar It fast

My good friend Scott brought me a pumpkin cake last week – a thick 9″ x 13″ cake with a giant pile of cream cheese. After snagging bits of it for days, I finally asked him for the recipe, and he kindly emailed it. After reading it, I realized I had the recipe—it was a match for the pumpkin pie plates I’ve made at nearly every bakery and coffee shop I’ve worked in. It’s been years since I made it, but I was inspired by the delicious cake I made for work and made it into a bar for my kids (who were also big fans of cake).
I spent the afternoon fiddling with the recipe just a bit – trading some granulated sugar with maple syrup and brown sugar, adding spices, and adding a bit of cream cheese and a bit of powdered sugar to the frosting.  We all appreciated the changes, my mom even asked me to bring bars (instead of pumpkin pie!) to Thanksgiving. I’m thinking about it.
* Ingredients :
° 1 15 ounce can pumpkin
° 2 eggs
° 2 cups flour
° 1 cup sugar
° 1/2 cup oil
° 1/4 teaspoon ground ginger
° 1/8 teaspoon ground cloves
° 1 teaspoon cinnamon
° 1 teaspoon vanilla
° 1/2 teaspoon salt
° 1 teaspoon baking powder
° 1/2 teaspoon baking soda
+Frost:
° 4 ounces cream cheese
° 3 tablespoons soft butter
° 1 teaspoon milk
° 1 teaspoon vanilla
° 1 cup powdered sugar
* Directions :
 Heaat oven 350 degrees F . Line a 9″ x 9″ skillet with parchment paper and spray lightly with nonstick cooking spray. Sit aside.
In a large bowl, whisk together the flour, sugar, ground ginger, baking soda, baking powder, salt, ground cloves, and cinnamon. Making a hole in center of dried ingredients.