gingerbread pumpkin bars

The combinations of flavors here create a masterpiece.  These are fantastic.  Hall of Fame!  A must-make, must-eat for fall.

gingerbread pumpkin bars (Culinary Concoctions by Peabody) 
for the bars:
2 1/4 cups flour
1 1/2 teaspoons baking soda
1/2 teapsoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fresh grated nutmet
1/8 teaspoon ground cloves
16 tablespoons unsalted butter, softened
1 1/2 cups sugar
1/4 cup molasses
1/3 cup rolled oats

for the filling 
6 ounces cream cheese, softened
1 3/4 cup mashed pumpkin
1/2 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon 
1/4 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
1/8 teaspoon ground cloves
2 large eggs

for the drizzle:
1 cup confectioners' sugar
1 tablespoon butter, softened
1/4 teaspoon vanilla
1 to 2 tablespoons milk

Preheat oven to 350.   In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.  In a large mixing bowl, beat together butter, sugar and molasses until creamy.  Add dry ingredients and mix just until combined.  Reserve 3/4 cup of this mixture and place in a small bowl.  Scoop the remaining mixture into a 10" by 15" baking pan lightly coated with nonstick spray.
Add the oats to the reserved mixture and mix until combined- set aside.
To make the filling, in a large mixing bowl, beat cream cheese until smooth.  Add pumpkin, sugar, vanilla, cinnamon, ginger, nutmeg and cloves- mix until well combined.  Add the eggs, one at a time, mixing until combined.  Scoop the mixture over the uncooked base and use a spatula to evenly spread the mixture over the top.  Crumble reserved oat mixture over filling.
Bake until the topping is golden brown, about 25 to 30 minutes (took mine like 45!).  Remove and place on a wire rack to cool completely.
In a small bowl, mix together confectioners' sugar, butter and vanilla.  Mix in just enough milk until the mixture will easily flow from a spoon- drizzle over cooled bars.