For the pumpkin cake: Preheat the oven to 350 degrees. Spray a 13- by-9-inch pan with nonstick spray.

Freeze the Bit-O-Honey Bars for 10 minutes. In the food processor, chop candy bars coarsely. Set aside.

In a large mixing bowl, using electric mixer, combine the oil and eggs, and mix 30 seconds on high. Add pumpkin, sugar, cinnamon, cloves, allspice, ginger, nutmeg and salt. Mix on medium 1 minute, scraping down sides of the bowl. Add the baking powder, baking soda and flour, and mix on low 30 seconds. Fold in the chopped candy bars.

Pour the batter into a prepared pan and bake 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool completely before frosting.

For the cream cheese frosting: In a large mixing bowl using an electric mixer, beat together the cream cheese and butter until smooth and fluffy (about 3 minutes). Mix in the vanilla. Add the confectioners’ sugar and beat until thoroughly incorporated.

Spread the frosting evenly over the top of the cooled pumpkin bars. Cut into 2-by-3-inch squares.