Beat in the egg. Stir in sifted flour, crumbs, well-drained pineapple and nuts. Pour into a lightly greased 8 x 8 x 2-inch pan. Let cool completely in pan, then cut into 20 bars. Preheat oven to 350 degrees.
Scrape bowl with rubber spatula.
Pour half the pumpkin batter into prepared pan. Reserve other half in a small bowl, scraping mixing bowl well. Spread cream cheese batter over pumpkin batter in pan. Pour reserved pumpkin batter over cream cheese layer. Using a rubber spatula, cut through the batter several times through the length of the pan, then through the width of the pan, to create a marbled effect.