1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, combine the flour, graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Stir until well mixed. This will be your crust.
3. Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove and let it cool slightly.
4. In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, brown sugar, egg, vanilla extract, pumpkin pie spice, and salt. Mix until everything is fully incorporated and creamy.
5. Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula.
6. Bake for 25-30 minutes or until the edges are set and the center slightly jiggles. Remember, it will continue to set as it cools.
7. Allow the bars to cool at room temperature for about an hour, then refrigerate for at least 2 hours or until firm.
8. Once chilled, lift the bars out using the parchment overhang and cut them into squares. Top with chopped pecans if desired.

One thing I’ve learned from my mom is to always let the cheesecake cool completely before cutting. Patience is key to perfect bars!