Preheat oven to 350°F. Spray a 9×13 inch straight-sided metal baking pan with non-stick baker’s spray and set aside.

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

In a large mixing bowl, whisk 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 baking pan. Use an offset spatula to smooth the batter to an even thickness. This will help 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 of moist crumbs.

Allow the pumpkin bars to cool completely (to room temperature) before adding 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.

Slowly add the powdered sugar and mix well between each addition 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.