Pumpkin Cream Cheese Chocolate Bars

Pumpkin Cream Cheese Chocolate Bars

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

Budget Frugal

Prep Time 20

Cook Time 25

Cooling 20

Total Time 1 5

Servings

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

3 ounces semi sweet chocolate chips
¼ cup heavy cream
½ tablespoon butter
4 ounces cream cheese
1 cup sugar
½ teaspoon vanilla extract
2 eggs
1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup (scant) pumpkin puree
½ cup vegetable 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.

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