Directions:
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves, and nutmeg.
In a separate bowl, beat the eggs, pumpkin puree, and oil until smooth.
Gradually add the dry ingredients to the wet mixture and mix until combined.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow the bars to cool completely before frosting.
For the frosting, beat the cream cheese and butter until light and fluffy. Add the vanilla extract, then gradually add the powdered sugar until smooth.
Spread the frosting evenly over the cooled bars, slice, and enjoy!
Wowzers! I had no idea you can do this in a slow cooker! Delish!
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