Preheat oven to 350° F. Spray a 9x13 inch straight sided metal baking pan with non-stick baker’s spray and set aside.

To a small bowl combine together the all-purpose flour, ground cinnamon, baking soda, salt, ground ginger and ground nutmeg. Set aside.

To a large mixing bowl whisk together the pure pumpkin puree, granulated sugar and light brown sugar until completely combined.

Add the canola oil, eggs and vanilla extract to the bowl of wet ingredients. Whisk until smooth and the eggs are fully incorporated.

Add the dry ingredients to the bowl of wet ingredients. Whisk just until combined and no lumps, or dry streaks of flour remain. Scrape down the sides and bottom of the bowl to ensure the pumpkin cake batter is evenly mixed.

Spread the pumpkin bar batter evenly into the prepared 9x13 baking pan. Use an offset spatula to smooth the batter to an even thickness to ensure the bars bake up to a uniform thickness.

Bake the pumpkin bars for 25-30 minutes or a toothpick inserted into the center comes out clean or with just a couple moist crumbs.

Allow the pumpkin bars to cool completely to room temperature before adding the cream cheese frosting.

To make the cream cheese frosting add the cream cheese and unsalted butter to a large mixing bowl. Beat on medium speed, using a handheld mixer, for 1 minute or until smooth and creamy.

Add the powdered sugar and mix until fully incorporated. Add the heavy cream and vanilla extract. Mix for 1-2 minutes or until the frosting is smooth, light and fluffy.

Using an offset spatula, spread the cream cheese frosting evenly over the cooled pumpkin bars. Cut into squares and serve.