These Pumpkin Swirl Bars are a perfect fall treat. The thick cake-like pumpkin layer went perfectly with the cream cheese swirled in. And the chocolate chips, just consider them the cherry on top.
Whether you are ready for it or not, baking season is here. These Pumpkin Cream Cheese Swirl Bars are just the tip of the iceberg. Thank God those oversized sweaters are popular this year because you are going to need them this holiday season with all the things I have in store for you.
Trust me, I am already feeling the calories set it.
Get Stocked up for Holiday Baking
Diggin’ It Tuesday is a little hint hint wink wink at some of the supplies you are going to want to have in your well stocked pantry for the upcoming recipes on PtS as well as any killer recipes you have planned at home.
These few secret ingredients and tools go a long way in your baking to spruce things up and add a huge kick of flavor.
- Espresso Powder Vital when you need it.
- Silpat Seriously, how did I bake before these?
- Thickening powder: This is truly magic powder for pies
- Vanilla extract By the boatload. Those little bottles aren’t anywhere near adequate.
- And for a special bonus – vanilla bean pods – no really – these are GOLD (add them too a container of brown sugar for a serious bonus subtle and yet magic flavor)
- Malted Milk Powder: Probably my favorite secret ingredient. No joke, it’s amazing.
Pumpkin Cream Cheese Swirl Bars
Now that your pantry is stocked and ready to go, let’s get baking! These Pumpkin Swirl Bars are fun, easy, and a big crowd-pleaser. If you really are up for planning in advance, make sure to pick up cans of pumpkin at the end of the holiday season on sale super cheap so that you can enjoy them all year round!
For now, embrace the pumpkin craze, get that mixer warmed up, and let’s do this thing!
Pumpkin Everything 😉
If you’ve tried my Pumpkin Cream Cheese Swirl Bars recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
For The Pumpkin Layer
- 2 cups flour
- 1 1/2 cups sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 teas salt
- 1/4 teas ground cloves
- 4 eggs, lightly beaten
- 1 cup vegetable oil
- 15oz pumpkin (canned)
For the Cream Cheese Layer
- 4 oz cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 tbsp milk
- 1/2 cup mini chocolate chips
Preheat the oven to 350 degrees F.
In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda salt, and cloves. Add eggs, pumpkin, and oil. Mix until combined. Spread the batter evenly into a 13x9 baking dish.
Beat the cream cheese and sugar in a medium bowl with a hand mixer until combined. Add the egg and beat until creamy.
Spoon the cream cheese over the pumpkin layer. Use a knife to swirl the mixtures together. Sprinkle the chocolate chips over the bars.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 2 hours.
Slice and serve. Store leftover bars in the fridge for up to 3 days.
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