Preheat your oven to 350 degrees and line your baking dish with parchment paper.

Using a standing mixerfollow, cream together the butter and sugar

Add in the eggs, pumpkin puree, and vanilla extract

Mix until combined

In a large bowl, combine the flour, pumpkin pie spice, baking powder, and salt. Using a whisk mix until combined

Gradually add in the flour mixture into the wet mixture until combined

Scoop batter into the parchment paper-lined baking dish

Spray Pam spray on your hand so that you can flatten down the batter into the pan with getting the batter on your hands

Place into the oven and bake for 20 minutes

Once baked, place onto a wire rack to cool to room temperature

Using the standing mixer, combine the butter, vanilla and cream cheese and mix until combined

Add in the cinnamon and powder sugar and mix until combined and fluffy

Scoop the frosting onto the cooled cookie and smooth it out.

Sprinkle the harvest sprinkles onto the frosting and place into the fridge for an hour for the frosting to harden

Cut into bars and enjoy!