Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper.

In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the bottom of your prepared dish.

In a separate bowl, beat the softened cream cheese until smooth. Gradually incorporate the remaining sugar, followed by the pumpkin puree, pumpkin pie spice, vanilla extract, and eggs one at a time.

Pour the pumpkin filling over the prepared crust. Bake for 30-35 minutes, or until the edges are set and the center has a slight jiggle.

Allow the bars to cool at room temperature for at least one hour, then refrigerate them for a minimum of 2 hours.

Cut into squares and enjoy chilled or at room temperature. For an extra touch, drizzle with caramel sauce or top with whipped cream.