• Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with cooking spray, set aside.
• In a medium mixing bowl whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and molasses until combined.
• Mix in egg and vanilla extract. With mixer set on low speed slowly add in flour mixture and mix until combined. Fold batter with a spatula as needed until batter appears to be evenly incorporated.
• Push dough into prepared baking dish and spread and press into an even layer using your hands. (It will look a little shiny and "wet" - that is how it should be!)
• Bake in preheated oven until bars have baked through, about 14 - 17 minutes (be careful not to over-bake). Transfer baking dish to a wire rack and let bars cool completely.

For the frosting:

• In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and cream cheese until smooth.
• Add in powdered sugar and maple bakery emulsion and mix until light and fluffy. Spread frosting over cooled bars. Top with sprinkles. 
• Cut into squares. (I like to refrigerate for 10 minutes or so, to let the frosting firm up a bit, before cutting.) Store, covered, in refrigerator.