Ingredients Dry Ingredients 1 cup all-purpose flour 2 teaspoons cinnamon ½ teaspoon pumpkin pie spice 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt Wet Ingredients 2 whole eggs ⅔ cup brown sugar 1 cup canned pumpkin ¼ cup milk ¼ cup oil 1 teaspoon vanilla extract ¾ cup mini chocolate chips Cream Cheese Frosting: 4 oz cream cheese, softened 2 Tablespoons butter, softened 1 cup powdered sugar 1 teaspoon vanilla extract Instructions Preheat oven to 350 degrees and spray a 9x13-inch pan with non-stick spray. To make bars: Combine dry ingredients a large bowl, set aside. In a medium bowl, combine all wet ingredients. Fold wet ingredients into the dry ingredients until just combined. Fold in chooclate chips until evenly distributed. The batter will be very thick. Transfer into prepared baking dish and bake for 14-15 minutes. If you have trouble spreading the bars to cover the pan, spray a spatula and the top of the batter with non-stick spray. Remove from oven and cool for 10 minutes before cutting into 12 bars. To make cream cheese dipping sauce: In a mixing bowl using an electric mixer, beat cream cheese and butter until smooth and fluffy. Stir in powdered sugar and mix until creamy. Add vanilla and stir until evenly distributed. Spread on pumpkin bars and serve immediately.