Pumpkin Cheesecake Cookie Bars: Creamy

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
2. Cream together the softened butter and brown sugar until the mixture is light and fluffy.
3. Beat in the large egg, 1/4 cup pumpkin puree, and vanilla extract.
4. Sift in the flour, pumpkin pie spice, baking soda, and salt, then gently fold in the dry ingredients until just combined.
5. Press the cookie dough evenly into the bottom of the prepared pan.
6. In a separate bowl, beat the room-temperature cream cheese and granulated sugar until completely smooth.
7. Mix in the 1/3 cup pumpkin puree, vanilla extract, and pumpkin pie spice.
8. Add eggs one at a time, mixing on low speed just until incorporated to avoid over-beating.
9. Pour the cheesecake mixture over the cookie base and smooth the top with an offset spatula.
10. Sprinkle the top with chopped pecans and a pinch of cinnamon sugar.
11. Bake for 35–40 minutes until the edges are set but the center still has a slight jiggle.
12. Allow the bars to cool and then chill in the refrigerator for 4 hours before slicing.