Ingredients:
2 cups graham cracker or gingersnap crumbs
7 tablespoons butter, melted
1 2/3 cups plus 1/4 cup sugar, divided
2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
1 can (15 ounces) pumpkin puree
1 cup vegetable oil
1 can (16 ounces) cream cheese frosting
Halloween-shaped sprinkles

Preparation Directions:
1. Preheat oven to 350^oF. Line a 15" x 11" inch pan with foil; set aside. In a small bowl, mix graham cracker crumbs, butter and 1/4 cup sugar until well combined. Spread mixture into prepared pan. Using a measuring cup with a flat bottom, smooth mixture to form an even crust. Bake crust until fragrant, about 6 minutes; let cool completely.

2. In a medium bowl, combine flour, cinnamon, baking powder, baking soda and salt. In a separate bowl, beat eggs, remaining 1 2/3 cups sugar, pumpkin puree and oil; stir in flour mixture.
3. Using a rubber spatula, spread the pumpkin mixture evenly over the cooled crust in pan. Bake bars until filling pulls away from the pan, 25-30 minutes; let cool completely in pan.

4. Frost the top of the cooled bars with cream cheese frosting. Gently drag the tines of a fork from side-to-side through the frosting to create a wave pattern. Sprinkle with Halloween sprinkles. Cut into 24 bars and serve.