Step 1: Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Step 2: In a medium bowl, combine the flour, softened butter, and granulated sugar. Mix until the dough forms fine crumbs, then press firmly into the bottom of the prepared pan to form the base of your pumpkin and pecan pie bars.
Step 3: Bake the crust for 15 minutes or until the edges are very lightly golden. Remove from the oven and set aside.
Step 4: In a large bowl, whisk together the pumpkin puree, eggs, 0.5 cup of brown sugar, cinnamon, ginger, and cloves until smooth.
Step 5: Pour the pumpkin mixture over the pre-baked crust. Spread it evenly to the edges to ensure consistent pumpkin and pecan pie bars.
Step 6: Bake for 20 minutes. While it bakes, combine the pecan halves, maple syrup, and the remaining 0.25 cup of brown sugar in a small bowl.
Step 7: Carefully remove the pan from the oven and spread the pecan mixture evenly over the partially set pumpkin layer.
Step 8: Return to the oven and bake for an additional 15-20 minutes, or until the pecan topping is bubbling and the pumpkin layer is set.
Step 9: Allow the pumpkin and pecan pie bars to cool completely in the pan at room temperature before transferring to the refrigerator for at least 2 hours to set fully before slicing.