Chocolate Swirled Pumpkin Bars

  • 45 mins total
  • 20 mins prep
  • 25 mins cook
  • serves 24 bars
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To all my chocolate lovers, do I have a treat for you today.  Imagine sweet, soft decadent chocolate blended with a even more soft, full of flavor pumpkin sponge like cake… Is your mouth watering yet?

I have had so much fun making this recipe that it will be part of my fall repertoire from now on.  I love how not overpowering the cinnamon and ground cloves are blended with the pumpkin, however complimenting the flavor.

Do make sure that you have the right size with high border baking dish, as it will rises. The aluminum foil allows you to remove it from the pan with ease. Do let it cool off completely as it will break when you attempt to lift it if it still warm.

Use small chocolate chips if you have them of chop the large ones and scatter them, even the slivers, all over the mixture.

 

Giangi's Kitchen Signature
Nutrition Facts
Chocolate Swirled Pumpkin Bars
Amount Per Serving
Calories 155 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 44mg 15%
Sodium 138mg 6%
Potassium 130mg 4%
Total Carbohydrates 25g 8%
Sugars 16g
Protein 2g 4%
Vitamin A 33.7%
Vitamin C 1.9%
Calcium 3.6%
Iron 4.8%
* Percent Daily Values are based on a 2000 calorie diet.
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Chocolate Swirled Pumpkin Bars

  • 45 mins total
  • 20 mins prep
  • 25 mins cook
  • serves 24 bars

Ingredients

Original recipe yields 24 servings

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  • 2 cups all-purpose flour
  • 1 1/2 cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 15 ounces can pumpkin
  • 4 eggs, lightly beaten
  • 1 cup vegetable oil
  • 1 1/2 cup semisweet chocolate pieces
  • 1 8 ounces package cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 tablespoon milk

Instructions

  1. Preheat oven to 350F. Line a 15x10 inch baking pan with foil, extending foil over the edges.

  2. In a large bowl stir together: flour, 1 ½ cup sugar, baking powder, cinnamon, baking soda, salt and ground cloves. Stir in pumpkin, 4 eggs and oil until well combined. Spread the batter in the prepared pan.

  3. In a small pan melt ¾ of the chocolate chips over low heat. Stirring to ensure that all the chocolate is melted and not burning on the side of the pan. Remove from heat.

  4. In a small bowl beat cream cheese and 1/3 cup sugar with a mixer at medium speed until well blended. Beat in 1 egg, milk, and melted chocolate. Spoon over pumpkin batter. Using the blade of a knife, swirl slightly to marble the pumpkin and chocolate mixture. Chop the remaining chocolate pieces and sprinkle over the chocolate pumpkin mixture.

  5. Bake for 25 to 30 minutes or until puffed and toothpick comes out clean. Cool in pan over a wire rack. Using foil, lift uncut bars out of the pan. Cut into bars. 

  6. Around 24 bars.

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