Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with cooking spray or butter.
Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt until well combined.
Step 3: In a separate bowl, beat the eggs, vegetable oil, and pumpkin puree together until smooth.
Step 4: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Step 5: Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Allow the bars to cool completely in the pan on a wire rack before frosting.
Step 7: To make the frosting, beat the softened cream cheese and butter together until creamy. Add the powdered sugar and vanilla extract, beating until light and fluffy.
Step 8: Spread the frosting over the cooled pumpkin bars. Sprinkle the crushed chocolate cookies over the top to represent dirt.
Step 9: Use the black decorating gel to write ‘RIP’ or draw crosses on the oval cookies. Let the gel set for a few minutes.
Step 10: Cut the bars into rectangles and press one cookie ‘tombstone’ into the top of each bar so it stands upright.