Preheat the oven to 350°F, and line a 9x13-inch baking pan with parchment paper or spray with cooking spray. Set aside.

In a stand mixer fitted with the paddle attachment, combine the flour, butter, sugar, vanilla, and salt until well mixed. The dough will be somewhat dry and crumbly.

Transfer the dough to the prepared baking dish and press into place with your hands or a heavy bottomed glass.

Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven and allow to cool before adding the pumpkin filling.

In the bowl of a stand mixer, use the whisk attachment on medium speed to mix the cream cheese until smooth and free of lumps. Add the pumpkin puree and continue mixing until well combined.

Add in both the granulated sugar and brown sugar, and continue mixing until the sugars are fully incorporated. Next add in the eggs, yolks, and vanilla until well mixed. Scrape down the bowl as needed.

Switch to low speed, and mix in the flour, pumpkin pie spice, and cinnamon until just combined. 

Pour the batter over the cooled shortbread crust. Bake for 45 to 50 minutes or until the edges are set but the center is still jiggly.

Allow the pumpkin cheesecake bars to cool at room temperature, then transfer to the refrigerator to cool completely, about 4 hours or up to overnight.

Cut into individual squares, top with a dollop of whipped cream, and serve chilled.

See post for storage options.