Ingredients
8ozcream cheese,(1 block)
1cupsour cream,at room temperature
2tbspall purpose flour
2tbspgranulated sugar
1tsppure vanilla extract
¼tspkosher salt
1cupunsalted butter,(2 sticks) melted, plus more for the pan
2½cupsall purpose flour,spooned and leveled
2tsppumpkin spice
1tspkosher salt
1½cupsbrown sugar,packed
1large egg
1tsppure vanilla extract
1cuppumpkin puree
Preparation
Microwave cream cheese in a medium microwave-safe bowl in 15-second bursts, stirring until smooth but not hot. Whisk in sour cream, flour, sugar, vanilla, and salt until smooth. Set aside.
Preheat oven to 350 degrees F. Butter a 9×13-inch 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 completely smooth and incorporated, then whisk in egg and vanilla.
Scrape the sides and bottom of the bowl with a rubber spatula. Whisk in pumpkin puree and scrape sides of the bowl down again, then fold in flour mixture until no streaks remain.
Reserving about ½ cup of pumpkin batter, spread batter evenly into prepared pan. Spread cream cheese topping over the pumpkin batter, leaving a ½-inch border.
Dollop reserved pumpkin batter on top, then use a butter knife or toothpick to swirl pumpkin batter and cream cheese layers together.
Bake until a toothpick inserted in the center comes out with just a few crumbs for about 45 minutes.
Let cool completely in the pan, then cut into bars and serve.
