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Cozy Pumpkin Chocolate Chip Bars with Cream Cheese Swirl

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These pumpkin chocolate chip bars with cream cheese swirl are the ultimate fall dessert. Soft, tender pumpkin cake studded with melty chocolate chips and swirled with tangy cream cheese, they capture the cozy warmth of autumn in every bite.

Ingredients

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  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 cup semi-sweet chocolate chips
  • 8 ounces cream cheese, softened to room temperature
  • ¼ cup granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly distributed.
  3. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  4. Add pumpkin puree and whisk until fully incorporated.
  5. Fold the flour mixture into the wet ingredients in two additions using a rubber spatula, mixing until just combined. Do not overmix.
  6. Fold in chocolate chips, reserving about 2 tablespoons to sprinkle on top before baking.
  7. In a separate bowl, beat cream cheese with ¼ cup granulated sugar until smooth. Add egg yolk and vanilla extract, beating until completely combined. The mixture should be thick and creamy.
  8. Pour pumpkin batter into prepared pan and spread evenly. Drop spoonfuls of cream cheese mixture randomly over the top (8-10 dollops). Use a butter knife or offset spatula to swirl the cream cheese into the batter with a few figure-eight motions. Do not over-swirl.
  9. Sprinkle reserved chocolate chips on top.
  10. Bake for 25-30 minutes, until edges are set and golden, and center is slightly puffed but still a little jiggly. A toothpick inserted into the center (avoiding cream cheese) should come out with a few moist crumbs.
  11. Cool in the pan on a wire rack for at least 1 hour. Then use parchment handles to lift bars out and transfer to rack to cool completely, at least another 30 minutes.
  12. Once completely cool, slice into squares using a sharp knife, wiping the knife clean between cuts.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let bars cool completely before slicing to avoid smearing the cream cheese swirl. Bars taste even better the next day. Store in an airtight container in the refrigerator for up to 5 days, or freeze individually wrapped for up to 3 months.

Nutrition

Keywords: pumpkin bars, chocolate chip bars, cream cheese swirl, fall dessert, pumpkin dessert, easy pumpkin recipe

Find it online: https://prismtaste.com/cozy-pumpkin-chocolate-chip-bars-with-cream-cheese-swirl/