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Chocolate-Swirled Pumpkin Bars

  • Total Time: 40 minutes



Pumpkin Cake:

  • 2 cups all purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 4 eggs (lightly beaten)
  • 1 can (15 oz) can pumpkin puree (1 3/4 cup)
  • 1 cup vegetable oil

Chocolate Swirl:

  • 1 cup mini chocolate chips (divided)
  • 1 pkg (8-oz. cream cheese, room temperature)
  • 1/3 cup sugar
  • 1 egg
  • 1 tablespoon milk


  1. Preheat oven to 350 degrees F. Spray a 15″x10″x1″ with non-stick spray. Set aside.
  2. Whisk together the flour, sugar, baking powder, baking soda, cinnamon, cloves and nutmeg.
  3. To the dry ingredients, add the 4 eggs, pumpkin puree and vegetable oil. Mix until just combined. Pour batter into prepared baking sheet and spread into an even layer.

Chocolate Swirl:

  1. In a small bowl, microwave 1/2 cup of the mini chocolate chips in the microwave for 30 second, stir and cook another 15-20 seconds, or until melted. Set aside.
  2. In a medium bowl, beat the cream cheese and 1/3 cup sugar until smooth. Add the egg, milk and melted chocolate and beat until smooth (I use my hand mixer).
  3. Drop dollops of the chocolate cream cheese mixture all over the pumpkin cake and using a knife, swirl slightly to marble it. Sprinkle the remaining 1/2 cup mini chocolate chips all over the cake.
  4. Bake for 25 to 30 minutes, or until a toothpick comes out with clean.
  5. Let cool completely and cut into squares. Store in fridge for up to 3 days. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Brownies & Bars