Pumpkin Chocolate Chip Cheesecake Bars
Prep time
Cook time
Total time
Soft Cinnamon Bars Swirled with Chocolate Chips and a Cheesecake Layer. A great simple tip for the cheesecake layer is included in the recipe.
Recipe type: Dessert
Cuisine: Pumpkin-Fall
Serves: 15
  • 2 eggs
  • ¾ cup sugar
  • ½ cup canola oil
  • 1 cup pumpkin puree
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • pinch of nutmeg (optional)
  • 2 cups all-purpose or whole wheat flour
  • 1 (8 oz.) package cream cheese, softened
  • 1 egg
  • ½ cup sugar
  • ¾ cup chocolate chips (I prefer semi-sweet but milk works great, too.)
  1. Preheat oven to 350 degrees.
  2. Lightly spray a 9x13 pan with cooking spray and set aside.
  3. In a stand mixer or with a hand mixer, cream together the sugar, eggs, and oil.
  4. Next, add pumpkin and mix until combined.
  5. Add cinnamon, baking powder, baking soda, salt, and nutmeg. Mix for a few seconds and then add the flour. Mix until combined. Pour into prepared 9x13 pan.
  6. In a quart-sized Ziploc bag, combine softened cream cheese, egg, sugar, and chocolate chips. Smash and massage the bag until everything is completely combined. Cut a half-inch size hole on one corner of the bag and press the mixture out in rows evenly over batter. Drag a butter knife back and forth in the opposite direction through both layers to create swirls.
  7. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool completely and then serve. I prefer to put mine in the fridge to cool.
  9. Store leftovers covered in the fridge.
Recipe by Real Life Dinner at https://reallifedinner.com/pumpkin-chocolate-chip-cheesecake-bars/