Pumpkin Cream Cheese Swirl Bars

Pumpkin Cream Cheese Swirl Bars {Sweet Pea's Kitchen}

So this year I finally followed the pumpkin rules. Surprisingly, I waited until after the first day of fall to bake my first pumpkin treat! But really who makes all these pumpkin rules? No pumpkin after Thanksgiving? Don’t share pumpkin recipes anytime of the year except  during the fall months? And don’t you dare share a pumpkin recipe before the first day of fall? Ugh, rules! Well todays recipe is one that will have everyone breaking the rules. It’s so good, that it really should be enjoyed year round. 🙂

Pumpkin Cream Cheese Swirl Bars {Sweet Pea's Kitchen}

Super moist pumpkin bars swirled with ribbons of cream cheese. And then there’s those chocolate chips all over the top…bliss!

Pumpkin Cream Cheese Swirl Bars {Sweet Pea's Kitchen}

Pumpkin Cream Cheese Swirl Bars

Yield: 48 small bars or 24 larger bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


For the Pumpkin Bars:
4 large eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1 teaspoon baking soda

For the Cream Cheese Swirl:
4 oz cream cheese, softened
1/4 cup sugar
1 large egg
1/2 cup mini chocolate chips


Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan.
In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy.
In a large bowl whisk together the flour, baking powder, cinnamon, cloves, salt and baking soda.
Hand mix the dry ingredients into the pumpkin mixture until just combined. Do not overmix. Spread the batter into the prepared 13 by 9-inch baking pan.
To make the Cream Cheese Swirl: In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and sugar until smooth. Add the egg and mix at low speed until combined. Spoon the cream cheese mixture over the pumpkin layer. Use a knife to swirl the mixtures together. Sprinkle the chocolate chips over the bars.
Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. Transfer to a wire rack and allow to cool completely.

Source: adapted from Pass the Sushi

One Year Ago: Funfetti Cookies

Funfetti Cookies {Sweet Pea's Kitchen}


 Two Years Ago:  Pflaumenkuchen (Plum Cake)

Pflaumenkuchen (Plum Cake)

Three Years Ago: Beer Bread

beer bread

6 Responses to “Pumpkin Cream Cheese Swirl Bars”

  1. #
    Trish — September 26, 2013 @ 5:13 pm

    Yum! I think pumpkin should just go ahead and be considered a year-round food 🙂

  2. #
    Laura Dembowski — September 29, 2013 @ 7:46 am

    Rules are totally meant to be broken! I bake with pumpkin year round and can’t wait to make these bars!

  3. #
    Renee @ Awesome on $20 — October 2, 2013 @ 1:41 am

    There’s no such thing as fall where I live, and I usually don’t even know what day of the week it is. If I want to make a pumpkin dessert in April, you better believe I’m going to do it! And there’s a lot better chance of the canned pumpkin not being sold out. I say, make what you want when you want. This looks great!

  4. #
    Julie MacDowall — October 3, 2013 @ 1:37 pm

    This is an awesome cake…just made two of them and YUM

  5. #
    Kelly @ livelovepasta — October 7, 2013 @ 8:48 pm

    A couple weeks ago I made pumpkin brownies that were a HUGE disappointment. So…when I saw this recipe I knew it would be what I needed to redeem myself. They’re hot out of the oven right now…and completely delicious!!

  6. Pingback: Sweet Pea's Kitchen » Pumpkin Roundup

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