1. Preheat oven to 350°F (175°C) and grease or line a 9×13-inch baking pan.

2. In a bowl whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

3. In another bowl combine pumpkin puree, granulated sugar, brown sugar, melted butter, egg, and vanilla until smooth.

4. Fold dry ingredients into wet ingredients until just combined.

5. Spread batter evenly in prepared pan and bake for 22–25 minutes until a toothpick comes out clean.

6. Let bars cool completely in pan on a wire rack for at least 30 minutes.

7. Beat cream cheese and butter until fluffy, add powdered sugar gradually, then vanilla, mixing until smooth.

8. Spread frosting over cooled bars, slice into 24 squares, and serve.