These Chocolate Swirled Pumpkin Bars are made on a large rimmed baking sheet, which make them the perfect dessert to bake for a crowd this Fall!
The temperature is finally starting to come down, little by little. I’m getting eager to pull out my chunky scarfs and soft sweaters. Unfortunately, we probably still have a couple months before that will happen here in the desert. Which leads me to some exciting news! We’ve been looking for some property in the mountains to build ourselves a cabin, and I think we found that property yesterday!
It’s going to be a long process to build a cabin, but it’s something we are really looking forward to.
The property is at a higher elevation, which means it’s perfect for a cool summer escape or a cozy winter retreat. The property is over 31 acres, so it’s plenty big for us!
The only downside is that this property is so remote, that there is zero cell service, no electric, and no water. Truly off-grid.
It’s my husband’s dream, but I’m requiring some amenities so I can still get in the kitchen and bake up treats like these Chocolate Swirled Pumpkin Bars!
These bars are so good! The pumpkin portion is a moist and fluffy pumpkin cake. Then you whip up a quick chocolate cheesecake batter and plop a few dollops over the pumpkin cake batter.
Watch how easy these are to make!
Use a knife to swirl in the cheesecake and then top it with a generous portion of mini chocolate chips!
I loved these bars so much! They were light and fluffy, and filled with that glorious pumpkin spice that I’m craving this Fall!
This recipe makes a large baking sheet full, so we thought it would be fun to share these bars with our neighbors. We packaged them up and delivered them all around. Everyone loved them, and we made sure to keep plenty for ourselves too.
If you’re looking for your first (or next) pumpkin recipe to bake this fall, let this one be it! You won’t regret it!