PUMPKIN BLONDIE BARS
Yield: 16 servings
8 ounces cream cheese 1 cup sour cream, at room temperature 2½ cups plus 2 tablespoons all-purpose flour, divided 2 tablespoons granulated sugar 2 teaspoons vanilla extract, divided 1½ teaspoons kosher salt, divided 2 teaspoons pumpkin spice 2 sticks (1 cup) unsalted butter, melted, plus more for the pan 1½ cups packed light brown sugar 1 large egg 1 (15-ounce) can unsweetened pumpkin puree
Preheat oven to 350 degrees. Butter a 9-by13-inch pan and line with parchment paper, leaving a 2-inch overhang.
Microwave the cream cheese in a medium, microwave-safe bowl in 15-second bursts, stirring after each one until smooth but not hot. Whisk in the sour cream, 2 tablespoons of the flour, granulated sugar, 1 teaspoon of the vanilla and ½ teaspoon of the salt until smooth. Set aside.
In a small bowl, whisk the remaining 2½ cups flour, pumpkin spice and the remaining teaspoon of the salt until well combined.
In a separate large bowl, whisk together melted butter and brown sugar until smooth, then whisk in egg and remaining 1 teaspoon vanilla. Scrape the sides of the bowl with a rubber spatula, then whisk in pumpkin puree and scrape down sides again. 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 on top, leaving a ½-inch border. Scatter dollops of the reserved blondie batter on top of the cream cheese topping; 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 until a toothpick inserted in the center comes out with just a few crumbs, 45 to 50 minutes. Let cool completely in the pan, then cut into bars and serve.
PER SERVING: 321 calories; 19 g fat; 11 g saturated fat; 61 mg cholesterol; 5 g protein; 34 g carbohydrate; 16 g sugar; 1 g fiber; 136 mg sodium; 59 mg calcium