Add the sugar to a large saucepan and shake into an even layer.

Place over medium heat and leave it to melt until golden brown, about 6 to 8 minutes. If the center is struggling to melt through, tap the mixture with the end of a whisk to help break it up.

Once it’s fully melted and smooth, remove from heat and carefully whisk in the hot water. The mixture will steam and bubble immediately, so stand back and keep your hand at the very end of your whisk handle.

Return to medium heat and bring to a boil, stirring constantly to smooth out any lumps and reduce by half, about 5 minutes.

Pour into a measuring glass (you should have about 1 cup) and place in the refrigerator to cool.

Preheat the oven to 350F and coat the inside of a 10×15 jellyroll pan with nonstick spray.

In a large bowl, whisk together the pumpkin, brown sugar, butter, ½ cup of burnt sugar syrup (it’s ok to use warm, just not hot), eggs, vanilla, and sour cream.

Then whisk in the baking soda, salt, and spices. Once evenly distributed, whisk in the flour until smooth.

Pour the batter into the pan and spread even. Bake for 20 to 25 minutes – test by tapping the center with your finger. If it springs back, it’s done.

Cool completely before making the frosting.

In a large bowl using a hand or stand mixer with the whisk attachment, mix the butter and half of the powdered sugar until smooth. Then mix in the remaining sugar and burnt sugar syrup until smooth.

Once combined (but very thick), whisk in the cream cheese. Mix on high speed for about 30 seconds or until the mixture turns super silky and glossy.

Spread over the cooled bars, slice, and enjoy! If you have leftover syrup, I like to drizzle just a little bit on top when serving (optional).