Instructions

1. Adjust the oven rack to the lower third position and preheat the oven to 350 F.
2. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed until completely smooth.
4. Add the brown sugar and beat on medium-high speed until fluffy and light in color.
5. Beat in the egg and vanilla on high speed.
6. Add the pumpkin puree and beat on medium speed until well-incorporated.
7. Turn speed to low, then slowly add the dry ingredients until combined, but not overmixed. Remove and set aside.
8. Using a clean mixing bowl and paddle for the stand mixer, beat cream cheese on medium speed for 1 minute.
9. Add the sugar, egg, and vanilla. Beat on high speed until well-combined.
10. Grease and line the bottom and sides of a 9x13-inch baking dish with parchment paper.
11. Spread 2/3 of the pumpkin batter evenly into the prepared dish.
12. Drop spoonfuls of cream cheese batter on top of the pumpkin batter.
13. Drop the remaining pumpkin batter on top of the spoonfuls of cream cheese. With a rubber spatula, gently swirl the two batters together. Both batters are thick, so don’t rush.
14. Sprinkle cinnamon pepitas on top of the swirled batter.
15. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
16. Allow the bars to cool completely at room temperature, then transfer to the refrigerator for about 2 hours before cutting into squares.
17. Serve.