Preheat the oven to 350°F (convection). Line an 8×8-inch square pan with parchment paper (or butter the pan) and set aside.

In a medium bowl, mix together the room-temperature cream cheese, powdered sugar, and vanilla until smooth. Transfer to the freezer to chill while you prepare the dough.

In a large bowl or stand mixer fitted with the whisk or paddle attachment, beat the room-temperature butter and granulated sugar until light and off-white in color, about 1–2 minutes.

Add the egg and vanilla extract, mixing until fully combined.

Add the all-purpose flour, baking powder, and baking soda. Gently fold the dry ingredients into the dough until no dry spots remain.

In a small bowl, mix together the brown sugar, cinnamon, and room-temperature butter to create the brown sugar swirl. Lightly chill this mixture so it’s easy to sprinkle and swirl.

Press half of the cookie dough evenly into the prepared pan. Sprinkle half of the brown sugar swirl mixture over the dough.

Remove the cream cheese filling from the freezer and spread it evenly over the dough. Drop the remaining cookie dough over the top, then finish with the remaining brown sugar swirl mixture.

Bake for 29–31 minutes, until the edges are set and lightly golden and the center is just set.

Let the bars cool at room temperature for about 1 hour, or chill in the refrigerator for 45 minutes, before removing from the pan and slicing into 3×3 bars.

Enjoy fresh, or store the bars in an airtight container in the refrigerator for up to 8 days.