These pumpkin blondie bars will make the cut for a Thanksgiving dessert, and even hold their own against the classic pumpkin or apple pie. What’s even better is that the pumpkin spice base will satisfy an autumn craving.

Ingredients

Cream Cheese Frosting:

• 8 oz. cream cheese
• 1 c. sour cream, at room temperature
• 2 tbsp. all-purpose flour
• 2 tbsp. granulated sugar
• 1 tsp. pure vanilla extract
• 1/2 tsp. kosher salt

Pumpkin Spice Blondies:

• 1 c. (2 sticks) unsalted butter, melted, plus more for the pan
• 2 1/2 c. all-purpose flour, spooned and leveled
• 2 tsp. pumpkin spice
• 1 tsp. kosher salt
• 1 1/2 c. packed light brown sugar
• 1 egg
• 1 tsp. pure vanilla extract
• 1 (15-oz.) can unsweetened pumpkin purée

Directions

Make the Cream Cheese Topping:

1. Microwave the cream cheese in a medium microwave-safe bowl in 15 second bursts, stirring until smooth but not hot.
2. Whisk in the sour cream, flour, sugar, vanilla, and salt until smooth, set aside while you make the blondies.

Make the Blondie Base:

1. Preheat the oven to 350 degrees F. Butter the pan and line with parchment, leaving a 2″ overhang.
2. Whisk the flour, pumpkin spice, and salt in a small bowl until well combined.
3. In a separate large bowl, whisk the melted butter and brown sugar until smooth.
4. Whisk in the egg and vanilla extract. Scrape the sides and bottom of the bowl with a rubber spatula.
5. Whisk in the pumpkin puree and scrape the sides down again.
6. Whisk in the flour mixture until no streaks remain.
7. Reserve about 1/2 cup of the blondie batter and spread the rest evenly in the prepared pan.
8. Spread the cream cheese topping on top of the blondie batter, leaving a 1/2″ border.
9. Dollop the reserved blondie batter over 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 goal should be to get swirls without overmixing.
10. Bake the blondies until a toothpick inserted in the center comes out with just a few crumbs, 40 to 50 minutes.
11. Cool completely in the pan, then cut into bars and serve.