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Chocolate pumpkin bars

November 18, 2013 by Roxana 46 Comments

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. 
Perfect for fall potlucks, these chocolate pumpkin bars feature layers or rich chocolate cake, silky pumpkin pie and light frosting

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.

Chocolate pumpkin bars recipe

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.

Perfect for fall potlucks, these chocolate pumpkin bars feature layers or rich chocolate cake, silky pumpkin pie and light frosting. Recipe from Roxanashomebaking.com

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.

Chocolate pumpkin bars recipe

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

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Ingredients

    Chocolate layer
  • 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
  • Pumpin layer
  • 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
  • Frosting
  • 1 container ( 10.6 oz) CoolWhip vanilla frosting
  • 1/8 tsp. ground cinnamon

Instructions

  1. Heat the oven to 350F.
  2. Line a 13X9" baking pan with parchment paper, leaving about 1 inch of paper hanging over the sides.
  3. In a mixing bowl, add the flour, sugar, cocoa, baking powder, baking soda, salt and 1 egg.
  4. With the paddle attachment on, start stirring at low speed slowing pouring in the melted butter.
  5. The chocolate mixture should resemble crumbly cookie dough.
  6. With your fingers, press the chocolate mixture evenly on the bottom of the baking pan.
  7. Clean the mixing bowl.
  8. 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.
  9. Bake for 40 - 45 min. or until toothpick inserted in center comes out clean.
  10. Remove from the oven and cool completely.
  11. Spread the frosting over the cooled dessert and sprinkle with cinnamon before cutting into bars.
7.6.8
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http://atreatsaffair.com/chocolate-pumpkin-bars-recipe/
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Filed Under: Chocolate, Cookies and Bars, Holiday, Recipe, Thanksgiving Tagged With: chocolate, cocoa, coolwhip, frosting, pudding mix, pumpkin, Pumpkin Bars, Pumpkin Bars Recipe, Pumpkin Pie

About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

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Comments

  1. Jocelyn (Grandbaby Cakes) says

    November 18, 2013 at 9:43 am

    Beautiful bars! You had me at chocolate and pumpkin!
    Reply
  2. Kate@Diethood says

    November 18, 2013 at 10:05 am

    BEAUTIFUL! I love all your pumpkin treats - so creative!!
    Reply
  3. Nancy P.@ thebittersideofsweet says

    November 18, 2013 at 10:05 am

    I am so in love with pumpkin this year so I know how you feel! You have just given me the dessert I am making for Thanksgiving! Perfect!
    Reply
  4. Marta @ What Should I eat for breakfast today says

    November 18, 2013 at 1:35 pm

    I used pumpkin to make granola and I'll be happy to use it for dessert as well.
    Reply
  5. Kelli @ The Corner Kitchen says

    November 18, 2013 at 3:22 pm

    Pumpkin + chocolate is always a winning combo....love these bars!
    Reply
  6. Georgia @ The Comfort of Cooking says

    November 18, 2013 at 4:44 pm

    Look at all those luscious layers! This is one knock-out fall dessert, Roxana! Absolutely lovely job.
    Reply
  7. Elizabeth @ Confessions of a Baking Queen says

    November 18, 2013 at 8:06 pm

    Maybe its the three colors but honestly these bars are gorgeous!!! Love all the flavors too, sounds like these would be the addicting types of bars!
    Reply
  8. Lisa {AuthenticSuburbanGourmet} says

    November 18, 2013 at 9:36 pm

    LOVING these pumpkin bars! Sooooooo perfect!
    Reply
  9. Laura (Tutti Dolci) says

    November 18, 2013 at 10:34 pm

    Gorgeous bars, the layers are perfect!
    Reply
  10. Jean | Lemons & Anchovies says

    November 18, 2013 at 10:40 pm

    Oh, to be one of the lucky individuals that get to taste your creations. They always look so perfect. These bars are just too pretty but I'd have no problem devouring a piece or three.
    Reply
  11. MImi @ Culinary Couture says

    November 19, 2013 at 12:34 am

    These look phenomenal!
    Reply
  12. Dina says

    November 19, 2013 at 11:26 am

    they look yummy!
    Reply
  13. Megan - The Emotional Baker says

    November 20, 2013 at 6:15 am

    These bars look amazing! I bet they are delicious :)
    Reply
  14. Melanie @ Carmel Moments says

    November 20, 2013 at 8:53 am

    Perfect combo of flavors. I don't know if I can stand all that goodness in one dessert. Yum!
    Reply
  15. Angela says

    November 20, 2013 at 11:29 pm

    Um i think i might be licking the screen... j/k but all of those look so good :)
    Reply
  16. Corinna says

    November 21, 2013 at 9:59 pm

    HI! I dont believe I have ever seen Pumpkin Spice pudding at my store. If they do not have it do you think Vanilla pudding with a tsp of pumpkin spice might work?
    Reply
    • Roxana says

      November 21, 2013 at 10:23 pm

      If you can't find the pumpkin spice pudding you may wanna use the vanilla one and add some pumpkin pie spices to it.
      Reply
  17. Trish - Mom On Timeout says

    November 22, 2013 at 11:36 am

    Layered desserts like these always impress me! These bars turned out beautifully Roxana!
    Reply
  18. Karly says

    November 23, 2013 at 7:25 pm

    These would be so perfect for Thanksgiving! Thanks for linking up with What's Cookin' Wednesday!
    Reply
  19. Jim says

    November 24, 2013 at 11:02 am

    Not sure what I am looking for when the recipe says "Cool Whip vanilla frosting" is this found in the freezer? If so I'm guessing I need to keep these refrigerated. I am an older male who loves making desserts, the more chocolate the better. I am anxious to make these Chocolate Pumpkin bars. Thanks for your help.
    Reply
    • Roxana says

      November 26, 2013 at 8:04 am

      Hi Jim, The Cool Whip vanilla frosting is found in the freezer, right near the regular cool whip. You can leave the bars at room temperature for few hours, but I would not suggest leaving them out overnight or longer.
      Reply
  20. Adele Forbes says

    September 14, 2014 at 8:03 pm

    I'm sorry, but I don't understand the 12/3 part for the sugar
    Reply
    • Roxana says

      September 14, 2014 at 8:30 pm

      Hi Adele, it's 1 cup and 2/3 cup sugar 340 grams Roxana
      Reply
  21. Liz says

    September 16, 2014 at 9:09 pm

    Could you substitute something else for the cream cheese? I'm not a fan of cheese cake or strong cream cheese flavors. I love everything else about this recipe though! Thanks!
    Reply
    • Roxana says

      September 18, 2014 at 3:32 pm

      Hi Liz, Unfortunately you can not substitute the cream cheese. Taking the cream cheese out of the pumpkin layer will not hold its shape. Sorry, Roxana
      Reply
  22. Susan says

    September 26, 2014 at 4:05 pm

    Oh my! These look wonderful. I had no idea there was a pumpkin spice flavored JELL-O pudding. Where have I been?! I can't wait to make these!
    Reply
  23. helen lack says

    October 2, 2014 at 4:11 pm

    if you use a chocolate cake mix, as mentioned, do you use same additions as listed on cake mix, or any other changes?
    Reply
    • Roxana says

      October 6, 2014 at 10:13 pm

      Hi Helen, Here's the recipe I adapted my version. It uses the cake mix http://www.kraftrecipes.com/recipes/maple-pumpkin-pie-bars-154946.aspx Roxana
      Reply
  24. Suzette says

    October 4, 2014 at 9:11 pm

    Hi Roxana, These bars look scrumptious! I was wondering if you know of anything I can use to substitute for the pudding. I've been staying away from instant pudding mixes because I don't like the ingredients list on them. I hope there's something because I'd love to try these. Thank you!
    Reply
    • Roxana says

      October 6, 2014 at 10:05 pm

      Hi Suzette, I don't use instant pudding since I love making my own pudding from scratch but I do not know what you can use in this recipe. I'm afraid just cornstartch (as a thickening agent) and pumpkin pie spices may not be enough. Roxana
      Reply
      • Suzette says

        October 7, 2014 at 9:24 am

        Do you have a recipe that you use for the pumpkin spice flavor pudding that's called for in this recipe?
        Reply
        • Roxana says

          October 7, 2014 at 10:44 am

          Unfortunately I don't
          Reply
          • Suzette says

            October 7, 2014 at 9:15 pm

            I googled and found this...do you think it could work? http://southernfood.about.com/od/pumpkins/r/pumpkin-pudding.htm
          • Roxana says

            October 7, 2014 at 9:46 pm

            Hi Suzette, It will not work. The pumpkin pudding required in this recipe is a powder, the one you're linking to it's actual the finish product, the pudding.
  25. Suzette says

    October 7, 2014 at 11:11 pm

    Bummer.....waaaaaahhhh. :-(
    Reply
  26. Meg says

    October 10, 2014 at 3:03 pm

    Hi! For the cocoa in the above recipe, you're talking about cocoa powder right? Or is it a different form of cocoa? Thank you! I'll definitely try this one!
    Reply
    • Roxana says

      October 13, 2014 at 6:13 pm

      Hi Meg, yes, unsweetened cocoa powder, the regular one. Not Dutch or special dark. Roxana
      Reply
  27. Lauren says

    October 23, 2014 at 4:43 pm

    Do you think baking this recipe in a muffin tin would work?
    Reply
    • Roxana says

      October 25, 2014 at 7:32 pm

      Hi Lauren, I don't think baking the bars in a muffin tin would work.
      Reply
  28. Rachel says

    November 21, 2014 at 6:02 pm

    I just made these pumpkin bars and they are absolutely delicious!! I kept sneaking some while I was putting them in the tupperware :) Very easy to make too!!
    Reply
  29. marisela says

    November 23, 2014 at 1:56 pm

    Making this, this week I was wondering if theses need to be erefrigrated?
    Reply
    • Roxana says

      November 26, 2014 at 8:55 am

      Hi Marisela, If you're planning on keeping these bars for a cuple of days, I recommend refrigerating them. Thanks, Roxana
      Reply
  30. Marcus says

    October 12, 2015 at 8:33 pm

    Can a self rising flour be used in lieu of the all purpose flour?
    Reply
    • Roxana says

      October 13, 2015 at 9:29 am

      Hi Marcus, if you're going to use self-rising flour do not add the baking powder and baking soda. Self-rising flour has already leaveners added to it
      Reply
  31. Julie says

    November 14, 2015 at 7:57 am

    Hi-so excited to try this!. Unfortunately, I cannot find the Cool Whip frosting anywhere… Any suggestions on where to look, or more importantly, what I could sub in its absence? Thanks so much
    Reply
    • Roxana says

      November 14, 2015 at 8:13 am

      Hi Julie, if you can't find coolwhip, you can use whipped cream. Buy a small container (about 1 cup) of heavy whipping cream and whisk it until firm peaks form. Spread it over the cake Roxana
      Reply

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Hi there! I'm Roxana. I have a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust. I make midweek meals exciting by sharing approachable recipes, both sweet and savory, that taste completely sinful. Read More →

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