1. Preheat your oven to 350 F (175 C). Lightly grease a 9×13-inch baking pan with cooking spray, then line it with parchment paper, leaving an overhang on the sides to easily lift the bars out later.

2. In a large bowl, whisk together the pumpkin puree, 1 cup granulated sugar, brown sugar, vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until well combined and smooth.

3. In a separate medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt.

4. Gradually add the dry ingredient mixture to the wet pumpkin mixture, stirring until just combined. Do not overmix.

5. In a small bowl, beat the softened cream cheese with 1/4 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy.

6. Pour the pumpkin batter into the prepared 9×13-inch baking pan and spread it evenly with a spatula. Dollop spoonfuls of the cream cheese mixture over the pumpkin batter.

7. Take a knife or a skewer and gently swirl the cream cheese mixture into the pumpkin batter. Do not overdo it.

8. Bake for 30-35 minutes, or until a wooden skewer inserted into the pumpkin portion comes out with moist crumbs, and the cream cheese swirl is set and lightly golden. Let the bars cool completely in the pan on a wire rack before lifting them out and cutting them into squares.