• Preheat oven to 350°F and lightly grease a jelly roll pan (15x10 baking sheet) with nonstick cooking spray or line with parchment paper.
• In the bowl of stand mixer fitted with the paddle attachment, cream together the softened butter, dark brown sugar and granulated sugar until fluffy. About 2-3 minutes.
• Beat in the molasses until fully combined.
• Add in the eggs, one at a time, beating well after each egg and scraping the sides of the bowl as needed.
• Add the dry ingredients: baking soda, baking powder, salt, ground spices: ginger, cinnamon, nutmeg, all spice and the all purpose flour. Mix in on low speed until everything is fully combined.
• Scoop the dough on to the prepared sheet pan and spread the dough out into an even layer. If the dough is a little sticky, grease your hands with some nonstick cooking spray.
• Bake in preheated oven on center rack for 14-16 minutes until the center no longer looks wet, the edges are set and a toothpick inserted in the center comes out with little to no crumbs.
• Let cookie bars cool completely then frost with cream cheese frosting.

Cream Cheese Frosting

• In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened cream cheese and salted butter until smooth and creamy.
• Add in the vanilla extract and 1 cup powdered sugar. Beat well on low speed and scrape the sides of the bowl.
• Add the remaining powdered sugar 1 cup at a time alternating with a little milk.
• Once all the powdered sugar is added, increase the speed on the mixer to medium and beat for about a minute or so until the frosting is airy and fluffy.
• Evenly spread the frosting over cooled gingerbread bars and decorate with any sprinkles. Let the frosting set for a bit before slicing and serving.