A couple of weeks ago, I broke out my first can of pumpkin for the season and used it to make these Pumpkin Chocolate Chip Cheesecake Bars. This recipe is a combination of two of my favorite easy desserts that can feed a crowd–Amazing Pumpkin Squares and Swirled Cheesecake Brownies. I use both of these recipes frequently when I need to take a big batch of treats somewhere. Both recipes are always a hit, so I knew combining them was a sure thing! I was right. These flavors pair perfectly together. They are fantastic!
I knew immediately I must share the recipe ASAP, so all of you could put it in your arsenal of delicious fall treats. Who doesn’t love an easy fall dessert recipe….especially one with pumpkin, chocolate, and cheesecake! I’ve already made them two more times. They’ve become my go-to fall treat.
More Bar Recipes You’ll Love
- Oatmeal Chocolate Fudge Bars
- Hello Dolly Bars
- Frosted Banana Bars
- Loaded Peanut Butter Reese’s Bars
- Lemon Swig Cookie Bars
- Cowboy Cookie Bars
The chocolate chip cheesecake layer couldn’t be more simple. You just put the cream cheese, sugar, egg, and chocolate chips in a Ziploc bag. Squeeze and massage the bag until everything is mixed well. Then you cut a corner of the bag off and squeeze out the mixture evenly over the pumpkin bar batter. I usually try to squeeze it out in lines. Once you have that mixture squeezed out, you take a butter knife and drag it back and forth through both layers to create swirls. That’s it. After you do that, it is ready to bake. It only takes 20-25 minutes to bake, so the whole thing can be done and ready to go in about 45 minutes. I LOVE easy, impressive desserts. Don’t you?
HOW TO MAKE Pumpkin Chocolate Chip Cheesecake Bars
- Preheat oven to 350 degrees.
- Lightly spray a 9×13 pan with cooking spray and set aside.
- In a stand mixer or with a hand mixer, cream together the sugar, eggs, and oil.
- Next, add pumpkin and mix until combined.
- 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 9×13 pan.
- 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.
- Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely and then serve. I prefer to put mine in the fridge to cool.
- Store leftovers covered in the fridge.
The first time I made these I used half whole wheat flour in the pumpkin dough. I was out of wheat flour last night or I would have used it in them again. They turn out great both ways, but with the wheat flour, I feel more justified when I eat them for breakfast. Cheese, Pumpkin, Eggs, Whole Wheat Flour….they are basically health food.
Your fall is about to be delicious.
Tips for making Pumpkin Chocolate Chip Cheesecake Bars
- Things to remember when using cream cheese in baking:
- Set it out early so it can soften.
- If you forget to let it soften, microwave it for 30-45 seconds.
- Do not use low-fat or fat-free cream cheese when baking. It is okay to use those types in frostings or no-bake recipes but do not use them in baking. They do not work as well.
- This recipe works really well doubled. If you are like me and like to eat half the pan yourself, your family will thank you for doubling it so they can have some, too. 🙂
- One more thing: I love to keep these bars refrigerated. Something about the cheesecake layer being cold and a little denser from being chilled really takes these over the top.
More Fantastic Pumpkin Recipes
- 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.)
- Preheat oven to 350 degrees.
- Lightly spray a 9x13 pan with cooking spray and set aside.
- In a stand mixer or with a hand mixer, cream together the sugar, eggs, and oil.
- Next, add pumpkin and mix until combined.
- 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.
- 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.
- Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely and then serve. I prefer to put mine in the fridge to cool.
- Store leftovers covered in the fridge.
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