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Chocolate Swirled Pumpkin Bars

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 18 bars

Ingredients

  • 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

Instructions

  • 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.

Notes

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.