• Preheat oven to 350℉.
• In a large mixing bowl, combine the pumpkin puree, applesauce, sugar and vanilla.
• Add the eggs and stir to combine all ingredients.
• Add the flour, baking powder, pumpkin pie spice, baking soda, and salt.
• Gently fold in the dry ingredients until mixed and all the flour is absorbed.
• Pour the batter into a lightly greased 13x9 baking dish.
• Bake for 35 minutes or until a toothpick inserted in the middle comes out clean.
• Remove from the oven and place on a cooling rack. Allow to cool for at least one hour before frosting.

Frosting

• Add the cream cheese, butter and vanilla to the stand mixer.
• Using the paddle attachment, whip on high speed until the mixture is combined, light, and fluffy.
• Add the powdered sugar to the mixer.
• Turn the paddle on slowly until the powdered sugar begins to mix with the cream cheese and butter.
• Increase the speed to whip the frosting until it is combined, light and fluffy.
• When the bars are cool enough to frost, spread the frosting over the entire top of the bars. Serve immediately or refrigerate, covered, for up to 1 week.