Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan, line with parchment paper, and grease the paper.

Beat eggs in a large bowl with an electric hand mixer until foamy. Add white sugar, oil, and pumpkin puree; beat on medium speed until well combined, about 2 minutes.

Mix flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, about 1 minute. Pour batter evenly into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool cake completely, about 30 minutes.

Beat cream cheese, butter, and vanilla extract in a bowl with an electric mixer until creamy. Gradually mix in confectioners’ sugar until smooth.

Spread frosting evenly over cake; sprinkle with cinnamon.

Cut into 24 bars.