Preheat the oven to 350°F. Spray a 10x15-inch baking pan with nonstick spray.
In a large bowl, whisk together the pumpkin, oil, eggs and sugars until combined.
In a separate bowl, whisk together the flours, baking powder, cinnamon, baking soda, salt, ginger and cloves. Toss in the mini chocolate chips and stir to combine. Add the dry ingredients to the wet and stir until moistened.
Pour the cake batter into the prepared pan. Bake until the center springs back when lightly pressed in the center- 25 to 30 minutes. Remove and place on a wire rack to cool completely.
PREPARE THE FROSTING:
In a large mixing bowl, beat together the cream cheese, butter, milk and vanilla. Slowly add the powdered sugar, 1 cup at a time, and mix until smooth. Frost the bars and sprinkle with additional mini chocolate chips.