Pumpkin Cake Bars

Cake

• 2 cups all-purpose flour (240g)
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 cup unsalted butter, melted (226g)
• 1 cup light brown sugar, packed (145g)
• 1/2 cup granulated sugar (100g)
• 1 cup pumpkin puree (250g)
• 2 eggs, room temperature
• 1 tablespoon vanilla extract

Cheesecake Topping

• 1/3 cup granulated sugar (67g)
• 1 tablespoon flour (8g)
• 1/2 teaspoon cinnamon
• 1 block of cream cheese (226g)
• 1 egg, room temperature
• 1 tablespoon milk

Cake

1. Preheat the oven to 375°F.
2. Prepare a 9 x 13-inch pan by lining entirely with parchment paper. The parchment paper should be slightly higher than the edge of the pan. Set aside.
3. Mix dry ingredients (flour, baking soda, baking powder, pumpkin pie spice, and salt) in a medium bowl. Set aside
4. In a separate bowl add melted butter and sugars. Whisk together until combined.
5. Mix in pumpkin puree, eggs, and vanilla extract.
6. Add all the dry ingredients at once to the pumpkin mixture. Mix until just combined and streaks of flour are no longer visible. Do not overmix.
7. Pour cake batter into the prepared pan and spread into an even layer. Set the baking pan aside while you make the top layer.

Cheesecake Topping

1. In a small bowl mix together sugar, flour, and cinnamon.
2. Using a mixer, mix the cream cheese until light and fluffy.
3. Gradually add the sugar mixture to the cream cheese. Mix until well combined.
4. Scrape down the sides of the mixing bowl and add the egg. Beat until just combined.
5. Gradually mix in milk until combined. Don’t overmix.
6. Pour the cream cheese mixture evenly over the cake batter in the baking pan. Spread mixture to entirely cover the cake batter.
7. Using a knife, spoon, or spatula randomly swirl some of the cheesecake layer and cake batter together. You do not want to mix the layers together completely.
8. Bake cake for 25-30 minutes. Cool completely before cutting into squares.

Makes 25 small cake squares.