Heat oven to 350°F and arrange a rack in the middle. Spray a 8-inch square baking pan with baking spray then line the bottom and sides with parchment paper or aluminum foil, leaving a overhang on all sides.

Combine cookies and sugar in the bowl of a food processor fitted with the blade attachment. Pulse until cookies are in fine crumbs (you should have about 1 1/2 cups). Add melted butter and pulse until the crumbs are moist.

Transfer mixture to the prepared baking dish and press gently to make an even layer of crust. Bake until lightly toasted and firm, about 12-15 minutes. Remove to a wire rack and let cool.

Place cream cheese in the food processor and blend until smooth. Add sugar, pumpkin, eggs, flour, spice, and salt and blend until combined, scraping down the sides as needed.

Pour Dulce de Leche into a medium bowl and add 1 cup of the pumping mixture. Whisk until smooth. Pour remaining pumpkin mixture over the crust. Drop spoonfuls of the Dulce de Leche onto the pumpkin mixture then use a skewer or butter knife to make decorative swirls in the filling.

Bake until cheesecake slightly wobbles in the middle and the edges are set, about 40-50 minutes. Let cool completely in the pan until firm. Using overhang, transfer bars to a cutting board and cut into 16 squares.