Preheat the oven to 325 degrees C. Line a baking sheet (one that is at least an inch high) with parchment paper.

In a large mixing bowl combine softened butter, sugar and vanilla bean and whisk until well combined and fluffy.

Add in the eggs one at a time and whisk them in so that they are nicely incorporated. Once they have all been folded in add in the pumpkin puree.

In a separate bowl (I just used a glass measuring cup) combine the dry ingredients – coconut flour, almond flour, baking soda, baking powder, salt, cinnamon and ginger.

Shift in the dry ingredients into the wet and gently fold and incorporate them in with a wooden spoon.

Pour the pumpkin bar base into the baking pan and spread around evenly.

In a separate bowl combine mascarpone cheese with the sugar, milk and egg. Gently whisk them all together until well incorporated and silky smooth. With a spoon portion out the sweet cheesecake mixture in dollops leaving an inch in between each.

With a chopstick or a butter knife draw out swirls throughout the cake. Top with crushed chocolate pieces.

Bake for between 25-30 minutes. Check with a toothpick to see if it is done (if it comes out clean you are good).

Let it cool for 3 hours or overnight so as to allow the coconut flour to absorb all the moisture.