Preheat oven to 350°

Spray a 9x13 inch baking pan with non-stick cooking spray

In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth.

Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.

In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.

Spread about 2/3 of the batter evenly into the prepared pan.

In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar and 1/2 teaspoon of vanilla until smooth.

Spread cream cheese mixture evenly over the pumpkin batter.

Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible.

Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.

Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched.

Cool completely in pan, then cut into bars.