Preheat oven to 180c | 350F. Grease a 8-by-8-inch square baking pan with cooking spray; line with baking/parchment paper (to remove Blondies easier) and set aside.
In a large bowl, whisk the egg, brown sugar, sweetener/raw 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 blondie 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 20 - 27 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. (TIP: The dirtier the toothpick, the fudge-ier the blondies). Allow bars 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.