• Preheat oven to 350F. Spray a 15 x10 jelly roll pan with nonstick cooking spray and line with parchment paper. Set aside.
• In a large bowl, whisk together flour, sugar, brown sugar, pumpkin pie spice, salt, baking soda, and baking powder.
  2 cups all purpose flour, 1 cup sugar, ½ cup brown sugar, 1 tablespoon pumpkin pie spice, ½ teaspoon salt, 1 teaspoon baking soda, 2 teaspoons baking powder
• Stir in eggs, applesauce, and pumpkin until combined.
  4 eggs, 1 cup applesauce, 15 ounces pumpkin puree
• Pour batter into prepared pan and use an offset spatula to evenly spread making sure to get into corners.
• Bake for 25 to 30 minutes or until an inserted toothpick comes out clean. Cool completely on a wire rack and then refrigerate until ready to frost.

Brown Butter Cream Cheese Frosting

• Heat butter in a small saucepan over low heat until completely melted. Continue heating, stirring occasionally, until light golden brown in color. Remove from heat and let cool.
  ½ cup butter
• Combine cooled brown butter and cream cheese in a medium bowl. Beat on medium speed until light and fluffy.
  8 ounces cream cheese
• Add vanilla extract and continue beating until incorporated.
  2 teaspoons vanilla extract
• Add powdered sugar one cup at a time until desired consistency is reached. Spread frosting on cooled pumpkin bars.
  5 to 6 cups powdered sugar
• Sprinkle bars with additional pumpkin pie spice, cut into squares, and serve.