In a large bowl; mix flour, cinnamon, cloves, ginger, nutmeg, salt, baking soda and baking powder.
In the bowl of your stand mixer, blend butter and sugars until smooth. Beat in egg, pumpkin puree and milk.
Add the flour mixture to your stand mixer and beat until smooth. Set aside.
Cheesecake Layer:
Beat cream cheese, sugar, egg and vanilla until smooth and creamy.
Assemble bars:
Line a 9"x13" baking dish with parchment paper.
Pour ¾ of pumpkin bread mixture in an even layer on the bottom of the baking dish leaving about ¼ for the marbled topping.
Next, evenly pour the cheesecake mixture directly on top of the pumpkin bread layer.
Drop spoonfuls of the pumpkin bread mixture on top of the cheesecake layer like a checkerboard. Then, using a butter knife swirl the cheesecake and bread spoonfuls together for a marbled look. BE CAREFUL not to swirl the bottom bread layer into the cheesecake.
Place bars in the oven and bake for 30-35 minutes until top is no longer jiggly and a butter knife runs through and comes out clean.
Remove bars from oven and let cool completely before placing in the fridge for about 1 hour to chill. Slice into 16 bars.
Keyword dessert, fall dessert, pumpkin and cream cheese, pumpkin cheesecake bars