In a large bowl, whisk the egg, brown sugar, sweetener/sugar, pumpkin, oil, honey and vanilla until smooth and creamy.
Add the flour, baking powder, cinnamon and salt, and stir until just combined (don't over-beat.)
Fold through chocolate chips, set aside and make the cheesecake layer
Combine cream cheese, flour, cinnamon and sweetener/sugar in a medium sized bowl, and beat until smooth.
Pour the cake batter into prepared pan and evenly smooth the top lightly with a spatula.
Pour the cheesecake mixture over the top, and using the back of a knife, swirl small amounts of the blondie batter gently into the cheesecake mix until a marble effect is created on the top (not too much because you still want both layers).
Bake for about 38 - 45 minutes (depending on your oven), or until done. A toothpick inserted in the center should come out mostly clean/slightly dirty, with a few moist crumbs BUT no batter. Allow cake to cool in pan for at least 30 minutes before slicing and serving.
Storage: Bars should be stored in an airtight container, or on a tray/plate covered with plastic wrap at room temperature for about 3 days, or in the freezer for up to 6 months.