Chocolate Swirled Pumpkin Bars & September's Give-Away Apron

I know it's still Summer; it's actually 95F-degrees here, but I can't help wanting some Fall flavors.  Pumpkin is the first thing that comes to my mind for baking and this bars deliver on taste that satisfies my craving.  I love combining chocolate with pumpkin, which is stirred into cream cheese to make this bars resemble a pumpkin cheesecake that you can pick up in your hands.

My family shares my love of pumpkin.  In fact, our daughter Kelly always asked for a Pumpkin Pie for her birthday.  Interesting coincidence while our grandson was here in August and we celebrated all the grands birthdays at once, I asked him what kind of cake he wanted to bake and he said pumpkin pie!  Maddie chose Red Velvet and Emmie is our "Chocolate/Chocolate" Girl!

Chocolate Swirled Pumpkin Bars

Preheat oven to 350F-degrees.  Line a 15" x 10" baking pan with aluminum foil, extending over the edges. 

Pumpkin Batter:

2 cups King Arthur all-purpose flour

1 1/2 cups granulated sugar

2 tsp. baking powder

2 tsp. ground cinnamon

1/2 tsp. baking soda

1/4 tsp. ground cloves

1-15oz can pumpkin ( 1 3/4 cups)

4 eggs, lightly beaten

1 cup vegetable oil

In a large bowl, mix the pumpkin, eggs and oil together.  Add the dry ingredients and and stir to combine.  Spread the pumpkin batter in prepared pan.

Chocolate Cream Cheese Swirl:

1-8oz. pkg. cream cheese

1/3 cup granulated sugar

1 large egg

1/2 Mini Semi-sweet chocolate chips, melted

1 T milk

In a microwave, melt the chocolate.  Every 25 seconds, check and stir until melted.  In a medium bowl, using a hand mixer, beat the cream cheese until fluffy.  Add the granulated sugar and egg and beat until combined.  Add the milk and melted chocolate and beat once more.  Spoon the chocolate cream cheese mixture on top of the pumpkin mixture in the baking pan.  Use a knife to create swirls through the batter.

 

Topping:

1/2 cup Mini semi-sweet chocolate chips

Finally, sprinkle the topping over the bars and place in the preheated oven for 25 to 30 minutes.

Test with a toothpick poked in the center--if it comes out clean, it's done.  Cool in the pan on a wire rack.  Using the foil, lift uncut bars out of the pan and cut into 24 bars.  Enjoy!

This month's apron is a special one.  One of my blogging buddies, Karianne Woods of Thistlewood Farms blog, designed the material called "Sweet Tea."  She will actually be in our area tomorrow and I hope to meet her in person, as I'm sure so many others will.  I thought the fabrics were so pretty and made this apron for September perfect!  Comment on any of my posts this month and you will have a chance to win this apron and be baking in your own kitchen while wearing it!

Good Luck!