• Preheat oven to 350ºF.

Prepare the dry ingredients:

• In a medium mixing bowl, combine the flour, baking soda, salt, and kafe hawaij (or pumpkin pie spice).

Prepare the wet ingredients:

• Place the unsalted butter in a large mixing bowl and beat with a hand-mixer until whipped and smooth. Add the brown sugar and continue mixing until combined.
• Add the egg and vanilla extract and beat for 1 minute.
• Add the pumpkin puree to the wet ingredients and beat until just combined and smooth.

Combine the wet and dry ingredients:

• Slowly pour the dry ingredients into the wet ingredients and mix until just combined. Do NOT overmix. It will look a bit lumpy and not as smooth as cake batter, and that's okay. Wash off the beaters.

Prepare the baking sheet:

• Line the baking sheet with parchment paper, leaving an overhang of paper on all sides.
• Add half the pumpkin mixture to the baking sheet, using a rubber spatula to smooth it out. Set aside.

Prepare the labneh mixture:

• Wipe out the bowl used for the flour.
• Place the labneh in the bowl. Mix on high with the hand mixer until smooth. Add the sugar, egg, maple syrup, and vanilla extract and continue mixing until completely smooth. Taste and add more maple syrup if you prefer a sweeter labneh.

Finish preparing the baking sheet:

• Using a spoon, drop half the labneh mixture over the layer of pumpkin mixture and use a toothpick to create a swirl pattern.
• Pour the remaining pumpkin mixture on top and smooth it out with a spatula. It won't be perfect but that's okay! Drop the remaining labneh mixture on top and smooth it out once more and ensure the mixture goes edge-to-edge.

Bake the pumpkin bars:

• Transfer the baking sheet to the preheated oven for 35–45 minutes or until a toothpick inserted in the center comes out clean.

To serve:

• Allow the bars to cool completely before cutting. Serve with whipped cream and a dusting of kafe hawaij.
• Store the bars in an airtight container in the refrigerator for up to one week.