These Chocolate-Swirled Pumpkin 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!
Now that I’m officially sharing everything pumpkin and apple with you, I can finally talk about the season. The first official day of fall isn’t too far away, so my obsession, err inspiration, with fall goodies has been in progress for quite some time.
I’ve been testing recipes non-stop in my kitchen since the beginning of August. It’s not that I was wishing the summer away, but the fact that I simple adore everything and anything having to do with fall. Pumpkin spice lattes (just a little bit addicted to those), fall scented candles, pumpkin coffee, apple donuts, cooler weather, and cozy sweaters make me one happy girl.
And when it was 95 bazillion degrees out in August, I sweating in my kitchen and testing some cozy fall recipes. And let you tell you, guys, it was worth it! Besides creating (and devouring) pumpkin and apple goodies, I also stocked up on some of my favorite fall magazines for inspiration.
I read through so many delicious recipes and creative house decor articles that I didn’t know where to start first. But I finally got a grip on that and made these Chocolate-Swirled Pumpkin Bars. They’re from Better Homes and Garden Fall Baking issue and man, oh, man are they good!
These Chocolate-Swirled Pumpkin 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. It’s the perfect treat for when you need your pumpkin fix.
If you love pumpkin, then these Chocolate-Swirled Pumpkin 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 no-so soft cake bars before.
And 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?
These Chocolate-Swirled Pumpkin Bars last all of one day in my house, before I sent the rest to work with the hubster. They’re just THAT good that I couldn’t control myself. The moist cake and luscious topping make for one irresistible combination!
So if you’re looking for the next best pumpkin cake bar recipe, then look no further…these Chocolate-Swirled Pumpkin Bars will not disappoint.
I pinky swear!
Looking for more pumpkin recipes? I’ve got you covered!
- Whipped Pumpkin Cookie Cups
- Pumpkin Creme Brûlée
- Pumpkin Peanut Butter Spice Bread
- Pumpkin Chocolate Chip Cookies
Chocolate-Swirled Pumpkin Bars
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 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
- Preheat oven to 350F. Line a 9x13 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 3/4 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.