Gingerbread Cookie Bars

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Ingredients

2 and 1/4 cups (281g) all-purpose flour
1 and 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
small pinch of ground black pepper
1/4 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, melted
1/2 cup (100g) packed light or dark brown sugar (I recommend dark)
1/2 cup (100g) granulated sugar
1/3 cup (113g/80ml) unsulphured molasses (do not use blackstrap; I prefer Grandma’s brand)
1 large egg, at room temperature
1 teaspoon pure vanilla extract
6 ounces (170g) full-fat brick cream cheese, softened to room temperature
2 Tablespoons (28g) unsalted butter, softened to room temperature
1 and 1/2 cups (180g) confectioners’ sugar
1 teaspoon pure vanilla extract
small pinch each of ground ginger, cinnamon, & allspice
optional for garnish: sprinkles

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