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Chocolate Swirled Pumpkin Bars

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These Chocolate-Swirled Pumpkin Cream Cheese Bars are soft, moist, and bursting with flavor. The pumpkin cake is filled with hints of cinnamon and spices and swirled with a chocolate cream cheese mixture!

a pumpkin cream cheese bar on a white dessert plate.

Chocolate Swirled Pumpkin Bars

If you love pumpkin, then these Chocolate-Swirled Pumpkin Cream Cheese Bars were made for you.

It’s basically a pumpkin lover’s dream come true, in cake form.  These bars are incredibly moist and soft. And trust me when I say that I’ve had my fair share of not-so-soft cake bars before.

The chocolate cream cheese mixture is so decadent and delicious. After the cake batter is made, the chocolate mixture is swirled into the top. It makes for a creamy and dreamy combination in every single bite.

And let’s not forget those mini chocolate chips! It takes these pumpkin bars to a whole new level. I mean, what’s goes better with pumpkin than chocolate? Am I right or am I right?

pumpkin cream cheese bars on a brown board

Ingredients in Pumpkin Cream Cheese Bars 

These easy pumpkin bars have a moist pumpkin cake base that’s been swirled with a rich chocolate cream cheese mixture. Here’s what you’ll need to make these chocolate pumpkin cream cheese bars: 

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Baking soda
  • Ground cinnamon and cloves
  • Salt 
  • Eggs
  • Pumpkin puree
  • Coconut oil
  • Cream cheese
  • Milk
  • Mini chocolate chips 

A pumpkin chocolate bar with a fork on a white plate.

How to Make Pumpkin Cream Cheese Bars 

This is an incredibly easy pumpkin dessert that requires minimal prep work. I’ve given detailed instructions in the recipe card below, but here’s a quick overview: 
  1. Make the batter: Stir together the flour, sugar, baking powder, baking soda, cinnamon, cloves, and salt.
  2. Add in the eggs, pumpkin, and coconut oil. Stir until combined.
  3. Spread the batter into a foil-lined 9×13-inch pan.
  4. Make the cream cheese swirl: Microwave ¾ cup of miniature chocolate chips until melted and smooth. Set aside.
  5. In another bowl, beat together the cream cheese and sugar. Then, beat in the egg, milk, and melted chocolate chips.
  6. Spoon the cream cheese mixture over pumpkin batter.
  7. Using a table knife, swirl mixture to marble. Sprinkle with extra chocolate chips, if desired.
  8. Bake until puffed and a toothpick inserted into the center comes out clean.

How to Store Pumpkin Bars 

Since these pumpkin chocolate bars are swirled with cream cheese, you’ll need to store them in the fridge in an airtight container. They’ll last up to five days, but note that they’ll dry out over time. 

Overhead view of sliced pumpkin chocolate bars on a wooden board.

Tips for the Best Pumpkin Bars 

  • This recipe calls for pure pumpkin puree, NOT canned pumpkin pie filling. Read the label carefully! 
  • If desired, you can substitute the coconut oil with canola oil. 
  • I prefer serving these bars to guests within 24 hours of making them, but the pumpkin in the batter keeps the bars moist for a few days. 
If you’re looking for the next best pumpkin bar recipe, look no further…these cream cheese pumpkin chocolate bars will not disappoint. I pinky swear!

Looking for more easy pumpkin desserts? I’ve got you covered!

bars on a wooden board
Print Pin

Chocolate-Swirled Pumpkin Cream Cheese Bars

These Chocolate-Swirled Pumpkin Cream Cheese Bars are soft, moist, bursting with cinnamon, and swirled with a chocolate cream cheese mixture!
Course Dessert
Cuisine American
Keyword cake recipe, pumpkin cake, pumpkin recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 bars
Calories 148kcal

Ingredients

FOR THE BATTER

  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 4 eggs
  • 1 (15 ounce) can pure pumpkin
  • 1 cup melted coconut oil or vegetable oil

FOR THE CHOCOLATE CREAM CHEESE SWIRL

  • 1 (8 ounce) package cream cheese softened
  • ⅓ cup granulated sugar
  • 1 egg
  • 1 tablespoon milk any kind
  • ¾ cup miniature chocolate chips

Instructions

  • Preheat oven to 350°F. Line a 9x13-inch baking pan with tin foil, extending the foil over the edges of pan. Set aside.
  • In a large bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, cloves, and salt. Add in eggs, pumpkin and coconut oil. Stir thoroughly until combined. Spread batter into prepared pan.
  • Microwave ¾ cup of miniature chocolate chips for 1 minute, or until melted and smooth. Remove and set aside.
  • In a medium bowl, beat cream cheese and sugar with an electric hand mixer or stand mixer with fitted paddle attachment. Beat in the egg, milk, and melted chocolate chips.
  • Spoon cream cheese mixture over pumpkin batter. Using a table knife, swirl mixture to marble. Sprinkle with extra chocolate chips, if desired.
  • Bake for 28-30 minutes, or until puffed and a toothpick inserted into the center comes out clean.
  • Remove to a wire rack to cool completely. Cut into bars and serve immediately or refrigerate until ready to serve.

Notes

Places bars in a covered container in refrigerator until ready to serve.

Nutrition

Serving: 1serving | Calories: 148kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 112mg | Potassium: 57mg | Fiber: 1g | Sugar: 19g | Vitamin A: 69IU | Calcium: 30mg | Iron: 1mg
Tried this recipe?Mention @pumpkin_n_spice or tag #pumpkin_n_spice!

Photos updated 8/2021

By Gayle |

Comments

  3. Sarah @Whole and Heavenly Oven says

    Chocolate and pumpkin definitely both go h and in hand and boy are they ever GORGEOUS in these bars! I seriously just want to sink my teeth into all that moist, fudgy goodness! How perfect would one (or 5) of these be with my coffee this morning??

    Reply

  5. Cate | Chez CateyLou says

    I usually try to wait until real fall to start the pumpkin, but I just couldn’t resist this year! And now I want to make your bars tonight! I love pumpkin and chocolate together – the texture of these looks perfect!

    Reply

    • Gayle says

      Thanks for the kind words, Cate! Last year I waited until the first day of fall to post pumpkin recipes, but I just couldn’t wait this year, either! 🙂

      Reply

  8. marcie says

    I have had no business having the oven on baking with the record heat we’ve been having, but since fall is coming, that means baking and a lot of it! These bars look so incredibly moist, and that chocolate swirl looks like perfection! I’m totally craving one of these right now. 🙂

    Reply

    • Gayle says

      Yes! It’s so hot here too, Marcie! But I’ve sucked it up and have been baking all things pumpkin! 🙂 Thanks for the kind words, Marcie!

      Reply

  11. Kelly - Life Made Sweeter says

    Yay for pumpkin! Can’t wait to see everything you made 🙂 Love these bars, Gayle! They look so soft, moist and perfect for fall! The chocolate cream cheese swirl and adorable mini chocolate chips are totally calling my name!

    Reply

  21. Mir says

    I’m just starting to face the reality of fall baking, so kudos to you for getting an early start! And adding chocolate is always a good idea. Pumpkin is so versatile. It goes with so many things! And these bars are delightful.

    Reply

  29. Cheyanne @ No Spoon Necessary says

    I have been avoiding fall food like the plague… well kind of… privately, when no one is looking, I have been baking apple cider donuts. Anyways, these little bars have me rethinking my public avoidance of all things pumpkin! They look absolutely delish Gayle! I LOVE anything with a cream cheese swirl! Toe-ts going to make these and welcome fall with open arms! Pinned! cheers, lovely lady! To a fabulous weekend!

    Reply

    • Gayle says

      I just made apple cider donuts last week and I can’t wait to share them soon! I’m definitely not ready for the cooler weather, but I am ready for fall goodies! Thanks for the kind words, friend!

      Reply

  30. Alice @ Hip Foodie Mom says

    I love that you have been testing fall recipes non-stop since the beginning of August! Ah, the life of a food blogger! 🙂 well, I think we are finally headed into cooler weather, thank God, so bring on all the pumpkin and these Chocolate-Swirled Pumpkin Bars!!!

    Reply

  31. Brielle @ Breezy Bakes says

    Pumpkin all the things now!!! Haha! I’m trying to get in the fall spirit, but it’s still so blasted hot. Until then, I’m just going to scroll through your site staring and drooling at all the fall yumminess going on over here!

    Reply

  33. Liz @ Floating Kitchen says

    Oh man, I’m WAY behind on my fall baking. I haven’t made a single thing with apples or pumpkin. I need to get a move on I guess or I’m going to completely fail as a food blogger! Ha! I love the combination of chocolate + pumpkin so I know I’m going to love these bars!

    Reply

  34. Izzy says

    I just made my first batch of pumpkin muffins and I can’t stop eating them! It is still pretty hot here but I just don’t care lol! I love that these pumpkin bars have chocolate frosting!! they look amazing, Gayle 🙂

    Reply

  38. Angeline P says

    I am totally with you! I love starting my fall baking early at my house! And chocolate goes so well with everything 😀 Definitely pinning this one! Thanks for sharing!

    Reply

  39. Jane says

    Chocolate and pumpkin… two of my favourite things! Yay! I cannot wait to try this recipe it sounds scrumptiously delicious and like the perfect cosy, cold days comfort food! 🙂

    Reply

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