Preheat the oven to 350°F. Line a 9 x 13 baking pan with aluminum foil. Set aside.
In a bowl, mix together the flour, pumpkin spice, cinnamon, ginger, baking soda, and salt until combined. Set aside.
In a mixer, beat your butter and sugars together until light and fluffy. Beat in the egg, vanilla, and pumpkin until well-combined.
Mix the flour mixture into the wet ingredients and stir until just combined.
Press ⅔ of the mixture into your pan and reserve the rest.
Make the cream cheese filling by mixing together the cream cheese, sugar, flour, and spices until smooth.
Beat in the egg and vanilla until well-combined.
Dollop the filling over the pumpkin mixture, then top with the remaining pumpkin mixture. Swirl the two together lightly.
Bake for 35 - 40 minutes, or until a toothpick comes out clean.
Cool completely before serving.
Notes
You can use cake mix in the recipe by replacing the flour, salt, and leavening in the pumpkin portion of the bars with an equal amount of cake mix. Store in an airtight container for up to a week.