Step 1

Preheat the oven to 350°F and line an 8 x 8 pan with parchment paper on all sides. Set aside.

Step 2

In a large microwave-safe bowl, combine the butter and sugars. Microwave for 30 seconds, then remove and stir with a whisk. Repeat process 2 more times. Though granules of sugar will remain, the goal is to get the mixture to a glossy finish.

Step 3

Add the pumpkin puree and vanilla extract and mix well. Add the egg yolk. Mix well.

Step 4

Add the flour, baking soda, baking powder, and salt and use a rubber spatula to fold everything together until no streaks of flour remain. Do not over mix.

Step 5

Transfer the batter to the prepared pan and spread into a flat and even layer

Step 6

In a clean bowl, combine the ingredients for the cheesecake swirl and mix until smooth and no lumps remain.

Step 7

Drop the cream cheese mixture in big spoonfuls on top of the pumpkin batter. Use a butter knife to make big swirls. Do not do over swirl the bater–you want to big, distinct swirls.

Step 8

Bake for 25 minutes or until the edges are set, and the center has puffed up, but is still slightly gooey.

Step 9

Allow to cool before slicing into 16 bars! Enjoy