Preheat the oven to 175°C (350°F). Line your baking pan with parchment paper, creating a slight overhang for easy removal.
In a mixing bowl, combine graham cracker crumbs, melted butter, and salt. Stir until the mixture looks like wet sand.
Press the crumb mixture evenly into the bottom of the prepared pan, creating a firm, flat crust. Bake for about 10 minutes until fragrant and golden.
While the crust cools slightly, beat softened cream cheese, pumpkin puree, and sugar together using an electric mixer until smooth and creamy, about 2-3 minutes.
Add eggs one at a time to the mixture, mixing well after each addition to fully incorporate. The mixture should become smooth and slightly fluffy.
Stir in ground cinnamon, nutmeg, ginger, and vanilla until evenly distributed, filling the air with warm, spicy aromas.
Pour the pumpkin filling over the baked crust, smoothing the top with a spatula to ensure an even layer.
Bake for 40-45 minutes, or until the edges are set and the center jiggles slightly when shaken. The top may develop a gentle crack, signaling it's ready.
Remove the pan from the oven and let the bars cool in the pan on a cooling rack for at least an hour. The filling will firm up as it cools.
Once cooled, refrigerate the bars for several hours or overnight to fully set and develop flavor.
Use the parchment overhang to lift the bars from the pan. Cut into squares with a sharp knife.
Serve chilled or at room temperature, optionally topped with whipped cream for extra indulgence. Enjoy the creamy, spiced pumpkin goodness!
