Preheat your oven to 350°F (convection). In a bowl, mix room-temperature cream cheese with drained pumpkin (use a cheesecloth or clean rag to remove excess water), powdered sugar, vanilla, and pumpkin pie spice until smooth. Scoop 1-tablespoon portions onto a parchment-lined tray and chill in the freezer until firm.

In a stand mixer fitted with a whisk or paddle attachment, beat the room-temperature butter and granulated sugar for 1–2 minutes until pale and off-white. Mix in the egg and vanilla extract until fully combined.

Fold in the all-purpose flour, baking powder, and baking soda until the dough comes together.

Mix together the brown sugar swirl ingredients—brown sugar, cinnamon, pumpkin puree, all-purpose flour, and pumpkin pie spice. Chill slightly before using. Flatten half of the cookie dough into an 8×8-inch parchment-lined (or buttered) pan. Sprinkle half of the pumpkin brown sugar swirl on top, then pour and spread the cream cheese filling over it. Add the remaining cookie dough and top with the rest of the pumpkin brown sugar swirl.

Bake the bars for 29–31 minutes, until set.

Let the bars sit for about an hour at room temperature or chill in the fridge for 45 minutes before removing from the pan. Cut into 4×4 squares.

Enjoy fresh, or store in a chilled environment for up to 8 days.