To make healthy pumpkin bars, heat an oven to 350 degrees Fahrenheit, and place aluminum foil over the base and sides of an 8 x 8-inch baking pan. Cover with cooking spray. Use an electric beater to mix 1/3 cup of coconut oil, at room temperature, with 2 tablespoons of maple syrup and 1 tablespoon of molasses. Beat until creamy, and then combine with a dash of salt, 3/4 cup of sifted coconut flour and 1/4 teaspoon of ginger powder.
Once the mixture forms into a dough consistency, press it evenly along the bottom of the baking pan. Bake for approximately 7 to 8 minutes, or until lightly browned. Use the back of a large spoon to smooth out the dough, as it is apt to rise and crack when baking. Remove the pan from the oven, and leave out to cool for 30 minutes. Lower the temperature to 325 degrees.
After the crust cools, beat 8 ounces of softened, reduced-fat cream cheese with 1/2 cup and 2 tablespoons of coconut or brown sugar. Add 1/2 cup of canned pumpkin and beat until just combined. Pour in 1 egg, warmed to room temperature, and 1/2 tablespoon of pumpkin pie spice. Mix just until the mixture is smooth and creamy, and pour into crust.
Bake for approximately 30 minutes, until the center appears set. Turn off the heat, but allow the bars to continue cooking for another 30 minutes with the oven door slightly ajar. Cool in the refrigerator for a minimum of four hours before cutting into bars and serving.