Description
These Chocolate-Swirl Pumpkin Bars combine warm pumpkin spice flavors with rich chocolate swirls for a soft, moist treat. They’re easy to make and perfect for fall gatherings or holiday desserts!
Ingredients
Units
Scale
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For the Pumpkin Batter:
- 1 cup pumpkin purée (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
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For the Chocolate Swirl:
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- Make the pumpkin batter: In a large bowl, whisk together pumpkin purée, granulated sugar, brown sugar, melted butter, eggs, and vanilla until smooth.
- Combine dry ingredients: In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix wet and dry ingredients: Gradually stir the dry ingredients into the pumpkin mixture until fully combined.
- Melt the chocolate: In a microwave-safe bowl, melt chocolate chips and butter in 20-second intervals, stirring until smooth.
- Assemble the bars: Pour the pumpkin batter into the prepared baking pan. Drop spoonfuls of melted chocolate on top, then use a knife to swirl it into the batter.
- Bake: Place in the oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the bars cool in the pan before slicing. Enjoy!
Notes
- For extra chocolate flavor, sprinkle additional chocolate chips on top before baking.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Want a dairy-free version? Use coconut oil instead of butter and dairy-free chocolate chips.