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Move oven rack to middle position and preheat to 350 degrees F. Grease a 9x13-inch jelly roll pan with non-stick cooking spray; set aside.
In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt; set aside.
In the bowl of a stand mixer on medium speed, or in a large bowl using handheld beaters, cream together butter, sugars, vanilla, and molasses until light and fluffy, 2-3 minutes.
Mix in egg until completely combined. Add dry ingredients and pulse mixer/handheld beaters until flour is incorporated. Increase mixing speed to medium and mix until well combined, about 1 minute.
Spread dough evenly into prepared pan. Bake 15-20 minutes, or until darker in color and toothpick inserted comes out with just a few moist crumbs. Move pan to wire rack and cool completely before frosting.
In the bowl of a stand mixer on medium speed, or in a large bowl using handheld beaters, cream together cream cheese and butter until light and fluffy, 2-3 minutes.
Add powdered sugar and vanilla, and pulse to combine, then increase mixing speed to medium-high and mix until creamy, about 1-2 minutes.
Frost cooled cookie bars with cream cheese frosting. Garnish with holiday sprinkles, slice in 24 bars, and serve.