Preheat oven to 350 degrees (F).

Grease a 9x13-inch baking pan, line it with parchment paper, then grease the parchment paper. Set aside.

In the body of a blender combine pretzels, cinnamon, salt, and sugar. Pulse until the pretzels have been completely smashed into tiny crumbs. Add vanilla and melted browned butter and stir well to combine.

Press mixture evenly into prepared pan. Bake for 10 minutes in preheated oven. Place on a cooling rack and set aside until needed. 

Place butter in a small saucepan and cook over medium low heat - stirring occasionally - until it browns slightly and begins to smell nutty. Remove pan from heat and set aside.

Place sugar in the body of a blender and pulse for 45-60 seconds, or until it's become powdery and white. Add cream cheese and beat for about 2 minutes, or until light and fluffy, scraping down the sides of the blender as needed. Add pumpkin and pulse for another 30 seconds.

Fold in the browned butter. Whisk in the eggs, yolk, vanilla, and spices, stirring until well combined.

Pour mixture into prepared pan and spread evenly with a rubber spatula.

Bake for 45 minutes to 1 hour, or until the edges are set and the center is only a little jiggly. It will firm up as it cools.

Place the pan on a cooling rack for 30 minutes, then chill in the fridge for at least one hour being slicing.

When you're ready to serve, top each square with a dollop of whipped cream and a dash of cinnamon.

Place the cream in a stand mixer with the whisk attachment and beat on high until stiff peaks begin to form.

Add sugar, bourbon, orange zest, and vanilla, and beat for another 2 minutes. Dollop on top of pumpkin pie bars, or place in the refrigerator until needed. Keeps for 48 hours.