These Chocolate Swirled Pumpkin Bars are so delicious and absolutely perfect for fall. Soft spiced pumpkin bars with a velvety chocolate swirl, topped with mini chocolate chips! My whole family went crazy for these pumpkin bars and I’m very excited to share the recipe.
For this recipe, you’ll need a 15 x 10 x 2 baking pan, I used this one. It’s a handy size to have for bar making and holiday baking!
Start with a simple pumpkin batter, then swirl in the chocolate cream cheese mixture. Dot the top of the pumpkin batter with the chocolate mixture, then use a butter knife to swirl.
Sprinkle with mini chocolate chips and bake.
Let cool, mine cooled for a little over an hour.
Then use foil to remove bars from pan and slice.
- 2 cups all-purpose flour
- 1 1/2 cups of sugar
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 2 1/2 teaspoons of pumpkin pie spice
- 1 teaspoon of kosher salt
- 4 eggs lightly beaten
- 1 15 oz can of 100% pure pumpkin
- 1 cup of vegetable oil
- For the filling:
- 1 cup of mini chocolate chips divided
- 1 8 oz package of cream cheese softened
- 1/3 cup of sugar
- 1 egg
- 1 tablespoon of milk
Line a 10x15 baking pan with foil.
Preheat oven to 350 degrees.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice and kosher salt.
Stir in eggs, pumpkin and vegetable oil.
Pour batter into foil lined baking pan.
Melt 1/2 cup of the mini chocolate chips.
In the bowl of a stand mixer, beat together softened cream cheese, sugar, egg, milk and melted chocolate.
Dot pumpkin batter with chocolate cream cheese mixture and use a butter knife to swirl.
Sprinkle remaining 1/2 cup of mini chocolate chips over batter.
Bake for about 25 minutes until toothpick inserted in center comes out clean.
Let cool, remove using foil lining and cut into bars.
These bars are soft, like pumpkin bread. To cut them, I found it easier to cut straight down with a long knife and not slice and pull through the bars. Wipe the knife clean before the next cut.
If using table salt instead of kosher salt, reduce measurement to 1/2 teaspoon.
Honestly, these were even better the next day, so I think they are perfect for making ahead!
I’d love for you to keep up on my new projects and recipes. You can follow me on Facebook and Twitter. You can also find me on Pinterest, that’s my favorite place to hang out and I’d love to see you there.
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