Preheat oven to 350F/177C. Spray a 13x9" baking pan with baking spray and line with parchment paper extending the paper over the edges of the pan.

For the crust, in a medium bowl, combine the cookie crumbs, sugar and salt with the melted butter. Dump into the prepared pan and press the mixture firmly onto the bottom of the pan. Set in the refrigerator while you make the filling.

For the filling, in a large bowl, beat the cream cheese until smooth and then add the sugar, spices and salt and beat until combined.

Add the eggs, beating on low after each addition until just combined.

Using a spatula, stir in the pumpkin puree and vanilla until completely combined. Pour the filling over the chilled crust and spread evenly.

Bake in the center rack of the preheated oven for about 30-35 minutes until the edges are puffed and the filling is just set in the center. Cool completely in pan on a wire rack.

Once cooled, cover and chill at least 2 hours. Then lift the sides of the parchment paper to remove the whole pan of bars then cut into preferred sized bars. Store in a single layer in an airtight container in the refrigerator.

If desired, top with drizzled melted chocolate, whipped cream, or serve simply as is.