Ingredients
Scale
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk, room temperature
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips (optional)
- 8 oz cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Grease the parchment lightly with non-stick cooking spray.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, pumpkin puree, and vanilla extract, whisking until fully combined. In a separate bowl, sift together the flour, pumpkin pie spice, cinnamon, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients using a spatula. Do not overmix. If using, stir in the chocolate chips now.
- In a medium bowl, beat the softened cream cheese and sugar together with an electric mixer until light and fluffy. Add the egg and vanilla extract, then continue beating until the mixture is completely smooth and free of lumps.
- Spread about two-thirds of the pumpkin blondie batter into the bottom of the prepared pan, smoothing it out with a spatula. Pour the cheesecake mixture over the top. Drop spoonfuls of the remaining blondie batter over the cheesecake layer. Use a butter knife or a skewer to gently swirl the layers together to create a marble effect.
- Place the pan in the center of the oven and bake for 35 to 40 minutes. The edges should be golden brown and the center should be set but still slightly jiggly. Remove from the oven and let the pan cool completely on a wire rack.
- For the best texture and clean cuts, refrigerate the cooled pan for at least 2 hours. Once chilled, lift the bars out using the parchment overhang and slice them into 16 squares. Serve cold or at room temperature.
- Cook Time: 1 hour