Pumpkin Dulce de Leche Bars

Ingredients

• • Cooking spray
• • 2/3 cup plus 2 Tbsp All-purpose Flour
• • 3/4 cup granulated sugar, divided
• • 3/4 tsp kosher salt, divided
• • 1/2 tsp plus 1/8 tsp ground cinnamon, divided
• • 6 Tbsp unsalted butter, melted
• • 2/3 cup dulce de leche (from 1 [13.4-oz.] can)
• • 6 oz Cream cheese, softened
• • 1 large egg
• • 1/3 cup canned pumpkin
• • 1 tsp vanilla extract
• • 8-inch-square baking pan with cooking spray

Steps

1. 1.Preheat oven to 350°. Lightly coat an 8-inch-square baking pan with cooking spray. Whisk together flour, 1/4 cup of the sugar and 1/2 teaspoon each of the salt and cinnamon in a large bowl until combined. Stir in melted butter until fully moistened. Transfer pan to refrigerator, and chill at room temperature for 30 minutes. Spoon batter evenly into baking pan. Using your hands, firmly press into bottom of pan about 2 hours. Cut into 9 squares. Spoon dulce de leche over crust, and spread evenly. Set aside.
2. 2.Using a rubber spatula, vigorously stir together cream cheese and remaining dulce de leche (from 1 [13.4-oz.] can) until smooth, about 1 minute. Whisk in egg, pumpkin and vanilla; whisk until smooth and well combined.
3. 3.Pour pumpkin mixture over dulce de leche, spreading evenly to cover completely. Bake in preheated oven until pumpkin top is set but still jiggles, 40 to 45 minutes. Remove from oven; transfer pan to a wire rack. Let cool.