1. Line an 8×8 inch baking dish with parchment paper leaving overhangs on the sides.

2. Preheat the oven to 350°F (175°C).

3. In a bowl mix graham cracker crumbs, melted butter, and sugar until combined.

4. Press the crumb mixture firmly into the bottom of the prepared pan and bake for 8–10 minutes.

5. Beat softened cream cheese with brown sugar until smooth.

6. Add pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and ginger and blend until velvety.

7. Pour the filling over the cooled crust and gently tap to remove air bubbles.

8. Bake at 350°F (175°C) for 30–35 minutes until the edges are set and the center jiggles slightly.

9. Cool at room temperature for 1 hour, then refrigerate for at least 3–4 hours.

10. Use the parchment overhang to lift the bars from the pan and cut into squares with a sharp knife dipped in warm water.

11. Top each bar with whipped cream or a sprinkle of cinnamon sugar before serving.