Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix until well combined.

Add the eggs and pumpkin puree to the mixture, and mix until smooth.

In another bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and ginger.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour the batter into the prepared baking pan and spread evenly.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the bars cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

While the bars are cooling, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth.

Gradually add the powdered sugar and vanilla extract, mixing until well combined and creamy. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.

Once the pumpkin bars have cooled completely, spread the cream cheese frosting evenly over the top.

Cut into squares and serve. Enjoy!