Ingredients:
- Cream Cheese Topping
- 8 ounces cream cheese
- 1 cup sour cream (room temperature)
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- Pumpkin Spice Blondies
- 1 cup unsalted butter (melted, plus more for the pan)
- 2½ cups all-purpose flour (spooned and leveled)
- 2 teaspoons pumpkin spice
- 1 teaspoon kosher salt
- 1½ cups light brown sugar (packed)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 (15 ounce) can unsweetened pumpkin purée
Directions
Microwave the cream cheese in a medium microwave-safe bowl in 15 second bursts, stirring until smooth but not hot. Whisk in the sour cream, flour, sugar, vanilla, and salt until smooth. Set aside while you make the blondies.
Preheat oven to 350º F. Butter a 9x13 icnh pan and line with parchment, leaving a 2 inch overhang.
In a small bowl, whisk flour, pumpkin spice, and salt until well combined.
In a separate large bowl, whisk together butter and brown sugar until smooth, then whisk in egg and vanilla. Scrape the sides and bottom of the bowl with a rubber spatula. Whisk in pumpkin purée and scrape the sides down again, then whisk in the flour mixture until no streaks remain.
Reserving about ½ cup of the blondie batter, spread batter evenly in the prepared pan. Spread the cream cheese topping over the blondie batter, leaving a ½ inch border. Dollop reserved blondie batter on top, then use a chopstick, butter knife, or toothpick to swirl the blondie batter and cream cheese layers together. Be careful not to overmix, the idea is to get pretty swirls of the two without combining them too much.
Bake the blondies until a toothpick inserted in the center comes out with just a few crumbs, 45-50 minutes. Let cool completely in the pan, then cut into bars and serve.