Description
These Chocolate-Swirled Pumpkin Bars are soft, moist, and bursting with flavor!
Ingredients
- 2 cups All-purpose Flour
- 1-½ cup White Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Ground Cinnamon
- ¼ teaspoons Ground Cloves
- ½ teaspoons Salt
- 4 Eggs
- 1 can (15 Oz. Size) Pumpkin
- 1 cup Coconut Oil Or Vegetable Oil
- FOR THE CREAM CHEESE MIXTURE:
- ¾ cups Miniature Chocolate Chips
- 8 ounces, weight Cream Cheese, Softened
- ⅓ cups White Sugar
- 1 Egg
- 1 Tablespoon Milk
Preparation
Preheat oven to 350ºF. Line a 9×13 baking pan with tin foil, extending the foil over the edges of pan. Set aside.
In a large bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, cloves, and salt. Add in eggs, pumpkin and coconut oil. Stir thoroughly until combined. Spread batter into prepared pan.
For the cream cheese mixture, start by microwaving miniature chocolate chips for 1 minute, or until melted and smooth. Remove and set aside.
In a medium bowl, beat cream cheese and sugar with an electric hand mixer or stand mixer with fitted paddle attachment. Beat in the egg, milk, and melted chocolate chips.
Spoon cream cheese mixture over pumpkin batter. Using a table knife, swirl mixture to marble. Sprinkle with extra chocolate chips, if desired.
Bake for 28–30 minutes, or until puffed and a toothpick inserted into the center comes out clean. Remove to a wire rack to cool completely. Cut into bars and serve immediately or refrigerate until ready to serve.
