Preheat your oven to 180°C (350°F) and grease your 9-inch square baking pan with butter or line it with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger until evenly combined. This creates a warm, fragrant dry mixture.
In another bowl, combine the melted butter and both sugars, whisking until the mixture is smooth and slightly glossy—this helps the sugars dissolve and the batter develop flavor.
Add the eggs one at a time to the sugar-butter mixture, whisking well after each addition until the mixture is light and creamy, with a slight lift in texture.
Stir in the pumpkin purée until the batter is evenly orange and smooth, filling your kitchen with a cozy, spiced aroma.
Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Be careful not to overmix, as this keeps the bars tender.
Pour the batter into the prepared pan, spreading it evenly with a spatula to create a smooth, level surface.
Bake in the oven for 25 to 30 minutes, or until the top is golden, slightly cracked, and a toothpick inserted in the center comes out clean. The house will fill with inviting fall spices.
While the bars cool in the pan for about 10 minutes, prepare the cream cheese glaze by beating the softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
Transfer the cooled bars onto a wire rack and spread the glaze evenly over the top, then let sit for at least 15 minutes so the glaze can set and develop a slightly firm texture.
Slice into squares, serve at room temperature, and enjoy the comforting warmth of these seasonal pumpkin bars.
