Prepare the Dry Pumpkin Bar Base. Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment paper. In a bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, cinnamon, nutmeg, ginger, and salt.
Create the Wet Pumpkin Mixture. Add the pumpkin puree, eggs, melted coconut oil or butter, and vanilla extract. Mix until well combined. Spread the pumpkin batter evenly into the prepared baking pan.
Create the Cheesecake Swirl. In a separate bowl, beat the softened cream cheese until smooth. Add the sweetener, egg, and vanilla extract. Mix until creamy and well incorporated.
Swirling the Cheesecake. Drop spoonfuls of the cheesecake mixture onto the pumpkin batter in the pan. Use a knife or toothpick to gently swirl the cheesecake mixture into the pumpkin batter, creating a marbled effect.
Bake Them Up. Place the pan in the preheated oven and bake for 25-30 minutes, or until the bars are set and a toothpick inserted into the center comes out clean.
Cool and Serve. Remove from the oven and let the bars cool in the pan for about 15 minutes. Then, lift them out using the parchment paper overhang and transfer them to a wire rack to cool completely. Refrigerate the bars for at least 2 hours to allow them to firm up. When ready to serve, cut the bars into squares and dust with a sprinkle of ground cinnamon, if desired.