Sink your teeth into these moist pumpkin bars. Plus! There’s a secret ribbon of chocolate cream cheese inside! So go ahead, have one, two, or ten.
Okay- confession time. I normally do not like pumpkin. I have never been one of those girls to clamor over the PSL latte’s at Starbucks. Just not a huge fan. I have never even had pumpkin pie…until this year.
And let me tell you, as soon as I sunk my teeth into the silky filling of a proper pumpkin pie, I was hooked! I immediately scrounged websites and magazines for the best ideas for pumpkin recipes. I really wanted to make a pumpkin bread of sorts, but I wanted it to be less dry than a bread typically is, and more of the sweet than savory side. I saw a similar bar recipe to the one I made below in a magazine, which is how I got the idea, but mine has more than a few adjustments to it to make it decadent, melt in your mouth ah-mah-zing.
This recipe does require more work than most, but it’s worth it! And if you don’t have an oven in your dorm room, go to your community kitchen at your college or borrow a friend’s at their house or apartment!
Depending on what size you cut the bars out of the pan you can get either big bars for a serving of 24 or smaller bars for a serving of 32.
I made smaller bars and each bar is roughly 180 calories. Of the larger bars, the serving is roughly 230 calories…not too shabby for a scrumptious dessert! Plus, these babies are just rich enough that you will be satisfied by just having one at a time without feeling sick after eating it.
So, make them for your friends as they cry over midterms. Or! Save the recipe until Thanksgiving and make it for “Friendsgiving,” bring it home to the family, or bring it over to the house of the nice family who invited you to spend the holiday with them. The possibilities are endless!
- 2 cups flour
- 1 ½ cups white sugar
- ½ cup brown sugar
- 2 tbs. cinnamon
- 1 tsp. baking soda
- ½ tsp salt
- 4 eggs
- 1 can (15 oz.) organic pumpkin
- 1 cup vegetable or canola oil
- 1 cup miniature chocolate chips
- 1 package (8 oz.) cream cheese, softened
- 1 cup white sugar
- 1 egg
- 2 tbs. milk
Preheat: oven 350 degrees, Fahrenheit.
- In a large bowl, combine the flour, sugar, brown sugar, cinnamon, baking soda, and salt.
- Slowly add the eggs, pumpkin, and oil. Stir until combined
- Spread batter into a prepared 15×10 inch baking pan. Prepare the pan by lining it either with parchment paper or release-foil or regular foil lightly sprayed with oil.
- Microwave 3/4 cup of the chocolate chips, 30 seconds at a time, stirring in between until melted.
- In a separate bowl, beat the cream cheese with either an electric hand mixer, whisk, fork, or spatula. Once light and fluffy, add the 1 cup white sugar.
- Beat in the egg and milk to the cream cheese mixture.
- Once combined, add in the melted chocolate.
- Spoon the cream cheese mixture onto the pumpkin batter in globs.
- Take a knife and swirl the cream cheese mixture into the pumpkin batter until well marbled.
- Top with the remaining ¼ cup miniature chocolate chips.
- Bake for 25-35 minutes or until an inserted tooth pick comes out clean.