Chocolate Swirled Pumpkin Bars
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.
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Total Steps
6
Ingredients
15
Tools Needed
1
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https://www.Giangiskitchen.wordpress.comIngredients
- 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
Step 1
Preheat oven to 350F. Line a 15x10 inch baking pan with foil, extending foil over the edges.
Step 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.
Step 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 hea
Step 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.
Step 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.
Step 6
Around 24 bars.