• Preheat the oven to 350 F or 325 F if baking on convection.
• Arrange two oven racks so they divide the oven into thirds.
• Line an 8" x 8" metal baking pan with an 8" wide and 12" long strip of parchment paper.

Dough/Streusel

• In the bowl of a stand mixer, whisk together the flour and sugar.
• Add in the butter and egg and use the paddle attachment, on medium/low speed, to mix all dough ingredients until just combined.
• Pour 450 grams of the dough into the prepared pan, spread it out, and pack it firmly into the bottom of the pan.
• Bake for 15 minutes.
• Pour the remaining dough onto a baking sheet and crumble it up into streusel. Then bake for 10 minutes.
• Once baked, remove both the 8x8 pan and the baking sheet.
• Carefully move one of the racks to the middle of the oven.

Pumpkin Pie Filling

• In the same bowl, use the paddle attachment to mix the cream cheese, sugar and pumpkin pie spice together until smooth.
• Scrape down the sides of the bowl and the paddle and add in both eggs. Mix again until smooth.
• Add in the pumpkin puree and mix until all ingredients are fully incorporated. Scrape down the bowl with a spatula as necessary.

Assemble

• Pour the pumpkin mix over the base and spread evenly.
• Crumble the streusel evenly over the pumpkin.

Bake and Serve

• Bake on the middle rack for 45 minutes. If not baking on convection, rotate the pan 180 degrees after 25 minutes to make sure it bakes evenly.
• Check the bars after 25 minutes, if they seem to be getting dark, cover with a piece of foil and then bake for another 20 minutes.
• Once baked, remove from the oven and leave to cool for at least an hour.
• Place in the fridge to set for at least 4 hours before slicing into 16 squares.