1-Getting started with gingerbread cookie bars: Begin by preheating your oven to 350°F (177°C) and setting the rack in the center for even baking. Line a 9×13-inch baking pan with parchment paper, leaving some overhang to make removal easy later.

2-In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt. This step mixes the dry ingredients evenly. In another bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses until smooth, then add the egg and vanilla extract and whisk again until combined.

3-Pour the wet mixture into the dry ingredients and stir just until no flour streaks remain; the dough will be thick and shiny. Press this dough evenly into your prepared pan it might seem thin, but it will rise as it bakes. Bake for 23 to 26 minutes, until the top is set but still soft, and a toothpick shows moist crumbs.

4-Let the bars cool in the pan for at least one hour. For the frosting, beat the cream cheese and butter until smooth, then add the confectioners’ sugar, spices, and vanilla extract and beat until creamy. Spread this over the cooled bars and refrigerate for 30 minutes to set. Finally, lift the bars out using the parchment and cut into squares.