Preheat the oven to 400 degrees (F). Line a 9x13 baking sheet with parchment paper. Set aside until needed. In a stand mixer cream the brown sugar and butter, then whisk in the Grandma Hoerner’s Pumpkin Butter, molasses, vanilla, and sour cream, mix well. Once that is all combined, mix in the eggs.

In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, cinnamon, cloves, and salt.

Using a rubber spatula, fold in the flour mixture, mixing just until combined

Pour the batter evenly in the 9x13 parchment lined baking sheet.

Bake for 15 to 17 minutes, or until a wooden toothpick inserted in the center of the bars comes out clean.

Cool on the pan until it reaches room temperature.

Glazed Crumble

Mix the pecans, pumpkin seeds, and maple syrup in a medium-size bowl to coat them.

Sprinkle nut and seed mixture with the brown sugar and salt then mix to coat them evenly.

Cover a 9x13 baking sheet with parchment paper and spread the crumble mixture on top.

Bake at 400 degrees for 10-15 minutes until golden and toasted. (they should smell amazing)

Remove them from the oven and let them cool to room temperature while you make the frosting.

Cream Cheese Frosting

In a large bowl, cream together your butter and cream cheese until well combined.

Mix in the powdered sugar 1 cup at a time until smooth

To Assemble

Once the bar is completely cooled frost the bar with the cream cheese frosting and top with the crumble.

Slice and enjoy!