Preheat the oven to 350 degrees Fahrenheit. Line a 9"x13" baking pan with parchment paper so it hangs over the sides.

For the pumpkin batter, in the bowl of an electric mixer, mix sugar, canola oil, eggs and canned pumpkin. Mix it well, scraping down the sides in between.

In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, salt, and cloves.

Add the flour mixture to the wet mixture and mix until combined, scraping down the sides in between.

Spread about 3/4 of the batter into the prepared 9"x13" pan (just do your best to eyeball it). Set the remaining 1/4th of the batter aside.

Make the cream cheese layer by creaming together softened cream cheese, one egg, sugar, and salt until nice and creamy. Stir in the chocolate chips. Carefully spread the cream cheese layer evenly over the pumpkin batter.

Do your best to spread the remaining 1/4 of the pumpkin batter over the top of the cream cheese layer. It won't cover it fully, so it's ok and expected to have portions of the cream cheese layer peeking through. I just plopped it on by the spatula full to different sections and then spread it.

Place it in the oven and bake for approximately 28-30 minutes, or just until set. Check with a toothpick. You don't want to see goo, but moist crumbs are good.

Allow the bars to cool in the pan for about ten minutes, then use the parchment paper to carefully lift them to a cooling rack. Allow them to cool completely before glazing.

Prepare the glaze by whisking together powdered sugar, cinnamon, nutmeg and just enough milk for thinning. Add 1 Tbsp. milk, whisk, and then add just a little more, as needed, until it's pourable, but not too runny. Drizzle the glaze over the cooled bars and let the glaze set completely. You can put them in the fridge to speed up the process. Then slice and serve.