• Preheat oven to 350 degrees. Lightly spray a 9 x 13 pan with non-stick baking spray. Set aside.

For the cookie dough:

• With a stand or hand mixer, cream together the butter and granulated sugar until creamy and fluffy. Add the eggs, pumpkin puree and vanilla and mix until combined.
• In a separate bowl, sift together the flour, baking powder, pumpkin pie spice and salt. Gradually add the dry ingredients (about 1 cup at a time) to the wet ingredients, stopping the mixer to scrape down the sides of the bowl. Dough will be thick, like a brownie batter.
• Using a rubber scraper, press the dough evenly into the prepared pan. Bake at 350 for 19-21 minutes until just golden brown. Do your best not to overcook, as the bars will become hard and overly dry if baked too long. (20 minutes seems to be the ideal time.) Remove from oven and let cool completely before frosting.

For Frosting:

• With a hand or stand mixer, cream the room temperature butter an cream cheese along with the vanilla. Gradually begin adding the powdered sugar one cup at a time, stopping the mixer to scrape down the sides of the bowl. Gradually add in the cinnamon as well. Spread the frosting over the cooled bars.
• For easy cutting, refrigerate the bars until just before cutting and serving.