In a medium bowl, combine the pumpkin puree, sugar, vegetable oil, and eggs using an electric mixer. Whip until smooth and creamy.

In another bowl, sift together the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt.

Gently stir the dry ingredients into the wet mixture until combined.

Pour the batter into an ungreased 10x15-inch jelly roll pan, spreading it evenly.

Place in a preheated oven at 350°F (175°C) for 25-30 minutes.

Allow the bars to cool in the pan before frosting.

In a separate bowl, beat together the softened butter and cream cheese until smooth, then mix in vanilla extract.

Gradually add sifted confectioners’ sugar until fluffy and creamy.

Spread the cream cheese frosting evenly over the cooled bars and cut into 24 squares.