• Preheat oven to  350°F (177°C) and line a 9x9 inches pan with parchment paper. Keep enough overhang on the sides to easily lift the bars out after baking.
• Add vanilla extract, eggs, oil and pumpkin puree and both sugars to a mixing bowl and whisk till combined.
• Next sift all dry ingredients- flour, salt, baking powder, baking soda and spices over wet ingredients and fold them into wet ingredients until the flour disappears into the batter. Take care not to overmix the batter at this point.
• Pour batter in the pre lined pan and bake for about 25 minutes or till a toothpick inserted in the middle of the bars comes out clean.

  Baking time may vary, since every oven is a little different. Keep an eye on them after 20 minutes and bake till the bars pass toothpick test.
• Set the bars on a wire rack to cool Completely in the pan before frosting. Pro Tip: You can place bars in the refrigerator to speed up the cooling process.

To make the Frosting:

• Using a hand held or stand mixer, beat room temperature butter and cream cheese frosting till they get light and creamy. Next add in vanilla and confectioners' sugar, beat on low for about 30 seconds. Turn the speed on high and continue to beat until the frosting turns light and fluffy.
• Spread on cooled bars and top with sprinkles and toppers (if using). Refrigerate before cutting into squares and serve or keep stored in refrigerator until ready to serve!