4 oz (112 g) full fat cream cheese, room temperature
2 tbsp (15 g) granulated sugar
1 egg yolk
1/2 tsp vanilla extract
INSTRUCTIONS TO MAKE THE PUMPKIN BATTER
Preheat your oven to 350F/175C a 9×9 or 8×8 inch baking pan. Line a 9×9 or 8×8 inch baking pan with parchment so that it over hangs the pan. You can lift it out easily once it's cooled.
Beat together the butter and sugars until light and fluffy. Then mix in the egg and vanilla extract. Scrape down the bowl, then add the pumpkin puree. It might look a little curdled.
In a separate bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, ginger, and salt). Then mix into the batter in two additions.
Stir in half the chocolate chips, reserving the rest to sprinkle on top later.
Spread into the pan using the back of a spoon. Reserve a couple of big spoonfuls to plop on top of the cream cheese swirl later.
TO MAKE THE CREAM CHEESE SWIRL:
Beat together the cream cheese and sugar until smooth. Then mix in the egg yolk and vanilla extract.
Plop big spoonfuls of the cream cheese mixture over the pumpkin batter. Then put the couple of reserved spoonfuls of pumpkin batter on top of this randomly (this will help the cream cheese swirl incorporate more throughout the bars). Use a knife and swirl the two batters together roughly. It doesn't have to be perfect, nor does the top need to be perfectly smooth/flat.
Sprinkle the remaining chocolate chips over top.
Bake 40-45 minutes or until a toothpick comes out clean.
Let cool in the pan to room temperature, then move to the fridge to chill completely before serving.