Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour and granulated sugar for the crust. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of a 9x13-inch baking pan.
Bake the crust in the preheated oven for about 15 minutes, or until golden. While it bakes, prepare the cream cheese layer by creaming softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Once the crust is baked and slightly cooled, spread the cream cheese mixture evenly over the crust, smoothing the top with a spatula.
In a separate bowl, whisk together the canned pumpkin, eggs, brown sugar, pumpkin pie spice, and salt until well combined and smooth.
Pour the pumpkin mixture over the cream cheese layer, spreading it out gently to cover evenly. Tap the pan lightly on the counter to release any air bubbles.
Bake the assembled bars in the oven for 25 minutes, or until the pumpkin filling is set around the edges and slightly jiggly in the center. The top may look slightly cracked but should not be liquid.
Remove the pan from the oven and let it cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before cutting into bars.
Slice into festive squares and serve chilled. These bars showcase creamy pumpkin filling contrasted with a tart cream cheese topping on a buttery crust, perfect for a Halloween celebration.
