Prepare an 8-inch square pan by greasing the sides and bottom thoroughly. Line the bottom with parchment paper and set aside.
Preheat your oven to 375 degrees F (190 degrees C). This ensures your bars bake evenly.
In a medium mixing bowl, whisk together 1.5 cups of flour, ½ cup of brown sugar, ½ teaspoon of baking soda, ½ teaspoon of baking powder, 1 teaspoon of cinnamon, ¼ teaspoon of ground cloves, and ¼ teaspoon of salt. This combination creates a flavorful base.
Add the ½ cup of melted butter to the dry ingredients. Mix until a crumbly dough forms. The mixture should hold together but still be crumbly.
Reserve about ¾ cup of this mixture for the topping. Press the remaining dough firmly into the prepared pan, ensuring an even layer.
In a large mixing bowl, combine 1 cup of Greek yogurt, ½ cup of canned pumpkin puree, ¾ cup of granulated sugar, 2 tablespoons of flour, 1 egg, and 1 teaspoon of vanilla extract. Mix on medium speed until smooth.
Pour the pumpkin mixture over the prepared crust, spreading it evenly with a spatula.
Sprinkle the reserved crumb mixture over the top of the pumpkin layer, creating a crumbly topping.
Bake in your preheated oven for 25 to 28 minutes, or until the topping is golden brown and a toothpick comes out clean.
Once baked, cool completely in the pan on a wire rack for about an hour. Use the parchment paper to lift the bars out of the pan. Cut into squares and serve.
