In a microwave safe bowl, melt the white chocolate until smooth, then set it aside to cool slightly.

In a medium bowl, mix the room-temperature cream cheese with a pinch of salt until mostly smooth. You do not want to whip air into the cream cheese; just mix until there are no large lumps remaining.

Fold in the melted white chocolate until fully combined. The mixture should be fairly smooth and thick.

Line a baking sheet with parchment paper or a silicone baking mat. Transfer the cream cheese mixture to the prepared baking sheet and use an offset spatula to spread it into a thin, even layer.

Freeze for about 1 hour, or until firm and solid enough to handle.

Remove the bark from the freezer and chop it into small pieces to use in the brownies. It won’t snap like chocolate bark. It should feel like firm fudge.

Remove the moisture from the pumpkin: Spread the pumpkin puree on a double layer of paper towels and press another paper towel on top to soak up the moisture. Repeat until it’s reduced to ¼ cup, then set aside.

In a large bowl, add the room temperature butter and brown sugar. Using a hand mixer (or to the bowl of a stand mixer fitted with the paddle attachment), mix on medium speed until creamed, light, and fluffy, about 2 to 3 minutes making sure to scrape down the sides of the bowl with a nonstick spatula.

Add the egg yolk, honey, and blotted pumpkin and mix until fully combined, scraping down the sides and bottom of the bowl as needed.

In a separate bowl, whisk together the flour, cornstarch, pumpkin pie spice, baking soda, and salt.

Add the dry ingredients to the wet ingredients and mix on low speed just until the dough comes together and no streaks of flour remain.

Gently fold in the chopped cheesecake bark pieces, you want them incorporated into the dough but still in visible chunks.

Scoop the dough into balls of at least 2 tablespoons each and place them on a parchment-lined baking sheet. Cover the entire sheet with plastic wrap and chill in the fridge for at least 2 hours and up to 72 hours.

When you’re ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper.

Place the chilled dough balls about 2 inches apart on the baking sheet and bake for 10 to 12 minutes, until the edges are set and the centers still look slightly soft.