Preheat a pan to 350F. Line a 9x13 or 8x8 pan with parchment paper.
In a large bowl, mix together flours, coconut sugar, cinnamon, ground ginger, baking powder, baking soda and ground cloves.
In another large bowl, whisk together pumpkin puree, eggs, softened coconut oil and vanilla.
Add dry ingredients into wet ingredients. Stir gently until just combined.
Transfer to pan and bake for 30-35 minutes or until a toothpick comes out clean.
When baking, prepare frosting by beating vegan cream cheese, softened butter, vanilla and powdered sugar together.
When cake is completely cooled, spread frosting on top and cut into bars.