This recipe makes a small batch of one of my favorite pumpkin bar recipes, Pumpkin Cream Cheese Chocolate Bars. A layer of pumpkin cake batter is topped with dollops of a cream cheese mixture and chocolate ganache then the layers are swirled together and baked.
Course Dessert
Cuisine American
Keyword bars, chocolate, cream cheese, pumpkin
Budget Frugal
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Cooling 20 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 18
Calories 197kcal
Equipment
Hand mixer or stand mixer
Large mixing bowl
Small mixing bowl
Medium mixing bowl
Saucepan
Whisk
7" x 11" baking pan You can use an 8"x8" and the bars will be slightly taller and more cakelike.
Ingredients
3ouncessemi sweet chocolate chips
¼cupheavy cream
½ tablespoon butter
4ounces cream cheese
1cupsugar
½ teaspoon vanilla extract
2eggs
1cupflour
1teaspoon baking powder
1teaspooncinnamon
½teaspoonbaking soda
½teaspoonsalt
1cup (scant)pumpkin puree
½cupvegetable oil
Instructions
Preheat the oven to 350 degrees. Spray baking sheet with baking spray or line with parchment paper.
In a small saucepan heat the chocolate chips, cream, and butter over low heat stirring constantly until the chocolate is melted. Set aside to cool and thicken slightly.
In a medium bowl beat the cream cheese until smooth.
Add ¼ cup of the sugar and the vanilla. Beat on medium until smooth.
Add one egg and beat on low until just combined. Set aside.
In the large mixing bowl add the flour, the remaining sugar, the baking powder, the baking soda, cinnamon, and the salt. Whisk until combined.
In the medium bowl whisk to mix the pumpkin, the remaining egg, and the oil until smooth.
Add the pumpkin mixture to the flour mixture and whisk until smooth and the flour is all moistened. Pour the batter into the prepared pan.
Alternately spoon the cream cheese mixture and the chocolate mixture in dollops over the top of the pumpkin mixture in the pan.
Using a thin offset spatula or butter knife swirl through the batter slightly to marble.
Bake for 20-25 minutes or until set. If you used an 8"x8" pan you will need a bit more baking time and may need a foil tent over the top towards the end of the baking time to prevent over-browning.
Cool in the pan on a wire rack. When completely cooled and set cut into bars with a sharp knife. Store in the refrigerator.