Start mixing all the dry ingredients first. I have done this one time too many, thus reintegrating it again: start slow when you turn on your mixer, as the flour tends to fly into thin air and all over your kitchen counter.
Add one egg at a time and beat well. The eggs need to be at room temperature so they will not prevent the rising of your cake.
I do not own a microwave. Therefore, I used a small pan to melt the chocolate. If you are like me, melt it over low heat and ensure it does not burn around the edges of your pan.
Wait until the melted chocolate has cooled off before adding it to the cream cheese and sugar mixture.
Swirl the two layers with a knife blade or a baking toothpick to give it that marbled look. This will infuse your spongy cake with soft chocolate. A divine combination when you are ready to bite into it.
The remaining chocolate, chop it finely and add to the top.
Do not open the oven door until most baking takes around 25 to 30 minutes.
Use a toothpick to make sure it is baked all the way thru. Please remove it from the oven when it comes out clean, meaning no residue on the toothpick.
Place the pan over a cooling rack. Very important as it allows them to cool off completely and faster.
The foil will be of help to remove it from the pan.
Let it cool off entirely, as it will break when you attempt to lift it if it is still warm.
Once completely cooled off, I store my on a cake plate with a glass lid. This way is a lot more accessible to everyone in the family,
However, storing them in a large glass container is the best. Place a sheet of parchment paper between the layers if you need to layer them.
If you enjoy these chocolate-swirled pumpkin bars, look at some of my other recipes!
Preheat oven to 350F. Line a 15x10 inch baking pan with foil, extending foil over the edges.
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.
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.
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.
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.
Around 24 bars.
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Originally published on October 22, 2019. Updated on October 31, 2022.