• Preheat the oven to 325 degrees. Grease and line a 9×9 baking dish with parchment paper, allowing overhang to aid in removing the bars after baking.
• In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, nutmeg, allspice, salt and cornstarch. Mix until well combined. Set aside.
• In a large bowl, beat together the brown sugar and melted butter until it’s thick and smooth, about 1 minute. Add the pumpkin puree, vanilla, and eggs. Whisk until you have a smooth batter.
• Using a rubber spatula or wooden spoon, fold the dry ingredients into the wet ingredients until just combined. Do not over mix.
• Spread the thick batter evenly into the prepared pan. Let batter sit for 5 minutes before baking to help hydrate the flour and reduce bubbles. Bang the pan firmly on the counter several times so the batter settles into the pan.
• Bake 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely before frosting.

Make the Frosting

• Using a hand mixer, whip the cream cheese and butter until smooth. Add the powdered sugar and vanilla and mix until creamy. If the frosting is too thick, add a tablespoon or 2 of cream or milk.
• Spread the frosting evenly over the cooled bars. Sprinkle lightly with cinnamon.
• Cut and enjoy!