Preparation Steps

• Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or foil and spray with nonstick spray.
• Prepare the crust: In a food processor, pulse cinnamon graham crackers until fine crumbs. Add melted butter and stir to combine. Press the mixture into the prepared pan to form an even crust.
• Make the pumpkin mixture: In a large bowl, whisk together pumpkin puree, pumpkin pie spice, cinnamon, flour, and salt. Set aside.
• In a separate large bowl, beat cream cheese and sugar until smooth and creamy. Add sour cream, vanilla, and eggs; beat just until combined.
• Remove 1.5 cups of the cream cheese mixture and fold into the pumpkin mixture until well combined.
• Pour the cream cheese batter over the prepared crust in the pan. Drop spoonfuls of the pumpkin mixture on top and swirl with a toothpick to create a marbled effect.
• Bake for 40 minutes, or until the edges are set and a toothpick inserted in the center comes out clean. Rotate the pan midway for even baking.
• Let the bars cool in the pan on a wire rack for 1 hour, then refrigerate for at least 2 hours or overnight before serving.
• Slice and serve chilled. Optional toppings include whipped cream or caramel sauce.