Pat the cookie dough into a 20x30cm baking dish to cover the bottom and sprinkle evenly with the cinnamon chips. Bake in the preheated oven until the crust is lightly browned, 12 to 14 minutes.
Meanwhile, beat together the cream cheese, sugar, spice and vanilla until smooth with an electric mixer. Beat in the pumpkin until combined, then beat in the eggs until the mixture is smooth. Pour into the baking dish and return to the oven. Continue baking until the centre of the mixture has set, 30 to 35 minutes.
Cool the baking dish on a wire rack to room temperature, then refrigerate until cold, about 4 hours. Cut into 18 squares to serve.