• Prep a 9x9 baking pan by lining the bottom with parchment paper that is long enough to hang over the sides of the pan. Spray lightly with nonstick spray.

Graham Cracker Crust

• Combine graham cracker crumbs {that you have either purchased in crumbs or pulsed in a food processor}, brown sugar and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into the prepared pan. Press crumbs firmly into the bottom of the pan. Refrigerate until filling is ready.

Pumpkin Cheesecake Filling

• Add softened cream cheese to a medium bowl and mix until creamy {using a hand held or stand mixer}. Add powdered sugar and continue to mix until combine. Next, add the pumpkin puree and pumpkin pie spice, mix until it is evenly distributed throughout the filling. Finally, add the whipped topping and fold it into the pumpkin mixture until it is completely incorporated {being careful to not deflate the topping as you mix}.

Assembly & Serving

• Pour the pumpkin filling onto the graham cracker crust and spread out into an even layer. Refrigerate for at least 2 hours {overnight if able}. To serve, use the parchment paper hanging over the sides of the pan and lift the pumpkin cheesecake bars from the pan and onto a cutting board. Cut into 16 even squares. Top with a dollop of whipped cream and a sprinkle of cinnamon and serve. Leftovers should be stored in an airtight container in the refrigerator for up to 4 days.