Perfect for fall potlucks, these chocolate pumpkin bars feature layers or rich chocolate cake, silky pumpkin pie and light frosting and finished with a dust of cinnamon.
I rarely make the same dessert twice in a short period of time. Usually I rotate them every 3-4 month, giving my family time to try new ones before giving in and making one of the deserts they request. Around the holidays I gave in easier. Every year I make the same pumpkin pie, the same pumpkin bars and pumpkin cookies.
Once I’m done with my family favorites I start thinking about Christmas.
But not this year. Surprisingly I fell in love with pumpkin more than even in the last few weeks. If you follow me on facebook you probably have noticed a few photos shared now and then bragging about the treats I pull out of the oven. I made more bars, more cookies and some cheesecakes.
The recipe for these chocolate pumpkin bars is adapted from a non-chocolate version I spotted in November issue of Better Homes and Garden magazine. You can also find it on Kraft website.
I tweaked a little bit their version, using a homemade chocolate cake mix instead of the store-bought yellow cake mix the original recipe called for.
I also used cool whip frosting, vanilla flavor, instead of the maple flavored frosting in the original recipe.
I don’t know how the original bars turn out but these chocolate pumpkin bars were a hit! I made them for Tiffany to share with her friends at church and two hours later there weren’t any crumbs left.
The chocolate layer is just like a brownie cookie. Soft but not cakey. The silky smooth pumpkin layer combines a can of pumpkin, cream cheese and pumpkin pudding. It taste just like pumpkin pie!
Once the bars are baked and cooled, the frosting is spread all over creating another airy layer.
A mixture of flavors and textures, these chocolate pumpkin bars will be a hit to any gathering.
Yields one 13X9 baking pan (approximative 32 bars)
Perfect for fall potlucks, these chocolate pumpkin bars feature layers or rich chocolate cake, silky pumpkin pie and light frosting and finished with a dust of cinnamon.
15 minPrep Time
45 minCook Time
3 hrTotal Time
Save RecipeIngredients
- 2 cups (240 grams) all-purpose flour
- 1 2/3 (340 grams) cups sugar
- 1 cup (80 grams) cocoa
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup (170 grams) butter
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup packed brown sugar
- 3 eggs
- 1 can (15 oz.) pumpkin puree
- 1 pkg. (3.4 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding
- 1 container ( 10.6 oz) CoolWhip vanilla frosting
- 1/8 tsp. ground cinnamon
Instructions
- Heat the oven to 350F.
- Line a 13X9" baking pan with parchment paper, leaving about 1 inch of paper hanging over the sides.
- In a mixing bowl, add the flour, sugar, cocoa, baking powder, baking soda, salt and 1 egg.
- With the paddle attachment on, start stirring at low speed slowing pouring in the melted butter.
- The chocolate mixture should resemble crumbly cookie dough.
- With your fingers, press the chocolate mixture evenly on the bottom of the baking pan.
- Clean the mixing bowl.
- Add the cream cheese, brown sugar, eggs, pumpkin puree and dry pudding mix to the clean bowl. Stir on low speed until blended. Pour over crust.
- Bake for 40 - 45 min. or until toothpick inserted in center comes out clean.
- Remove from the oven and cool completely.
- Spread the frosting over the cooled dessert and sprinkle with cinnamon before cutting into bars.
If you enjoyed these chocolate pumpkin bars you may also like
Pumpkin Eggnog Chocolate Cupcakes with Pumpkin Cream Cheese Frosting
Comments