✓ Preheat oven to 350°F (175°C). Line a 9×13‑inch pan with parchment paper.

✓ Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl; stir until mixture resembles wet sand.

✓ Press the crumb mixture firmly into the pan bottom, creating an even layer; bake for 8 minutes or until lightly golden.

✓ While crust bakes, lower oven temperature to 325°F (163°C). Allow crust to cool while preparing filling.

✓ In a large mixing bowl, beat softened cream cheese until smooth; add 3/4 cup sugar and beat until creamy.

✓ Add eggs one at a time, mixing on low speed; stop mixing as soon as each egg is incorporated to avoid overmixing.

✓ Fold in pumpkin puree, vanilla extract, pumpkin pie spice, and flour (if using); mix until just combined, noticing a uniform orange batter.

✓ Pour the filling over the cooled crust, spreading evenly with a spatula.

✓ Place pan on the middle rack; bake for 45 minutes or until the center is set and the edges are lightly browned.

✓ Turn off the oven, crack the door open, and let the bars cool inside for 1 hour; this gradual cooling prevents cracks.

✓ After cooling, refrigerate the bars for at least 3 hours or overnight for optimal firmness.

✓ Remove bars from the pan using the parchment overhang; place on a cutting board.

✓ Drizzle caramel sauce over the top, allowing it to pool into the edges.

✓ Scatter chopped pecans evenly; dust lightly with ground cinnamon or nutmeg.

✓ Top each slice with a dollop of whipped cream just before serving.

✓ Cut into 12 equal bars using a sharp knife warmed in hot water; wipe the blade between cuts for clean edges.

✓ Serve at room temperature or slightly chilled; the bars hold their shape and reveal a smooth, orange interior.