Ingredients

The following ingredients have 15 Servings
  • 1/2 cup butter, room temperature
  • 1 cup light brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup canned pumpkin
  • 1 cup flour
  • 8- ounces cream cheese, room temperature
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 cup cold butter
  • 1/2 cup light brown sugar
  • 3/4 cup flour
  • 3/4 cup chopped pecans

Instruction

  • Preheat oven to 350°F. Line a 9×13 baking dish with aluminum foil and coat with non stick spray. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together for 2 minutes in medium speed. Add in the pumpkin pie spice and mix for 20 more seconds until incorporated, scraping the sides of the bowl as necessary. Add in the vanilla, eggs, salt, baking soda, and baking powder and continue mixing until smooth.
  • Mix in the pumpkin on low speed until combined and then finally add the flour, mixing until just incorporated.
  • Spread half of this batter into the bottom of the prepared pan. Transfer the remaining batter into a small bowl while you make your filling.