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

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
For the Chocolate Swirl:
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter

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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.