Place the cream cheese, butter, and confectioners sugar in a large bowl. Using a hand mixer, beat on high until smooth. Beat in the eggs one at a time. Add the pumpkin puree, flour, pumpkin pie spice, vanilla extract, and salt and beat until just combined.
Pour filling on top of blondie batter and smooth the top with a spatula.
Bake for 45 to 50 minutes. Don’t overbake – these babies are meant to be GOOEY! To test for doneness, gently shake the baking dish, they should jiggle slightly in the center. Allow to rest for at least 10 minutes before cutting into them if you want to enjoy them hot. If you want to enjoy them later, transfer the baking dish to the refrigerator to allow the blondies to set.
I highly recommend serving these hot, right out of the pan, with a scoop of vanilla ice-cream or a dollop of whipped cream!