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.
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Beautiful bars! You had me at chocolate and pumpkin!
BEAUTIFUL! I love all your pumpkin treats – so creative!!
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!
I used pumpkin to make granola and I’ll be happy to use it for dessert as well.
Pumpkin + chocolate is always a winning combo….love these bars!
Look at all those luscious layers! This is one knock-out fall dessert, Roxana! Absolutely lovely job.
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!
LOVING these pumpkin bars! Sooooooo perfect!
Gorgeous bars, the layers are perfect!
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.
These look phenomenal!
they look yummy!
These bars look amazing! I bet they are delicious 🙂
Perfect combo of flavors. I don’t know if I can stand all that goodness in one dessert. Yum!
Um i think i might be licking the screen… j/k but all of those look so good 🙂
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?
If you can’t find the pumpkin spice pudding you may wanna use the vanilla one and add some pumpkin pie spices to it.
Layered desserts like these always impress me! These bars turned out beautifully Roxana!
These would be so perfect for Thanksgiving! Thanks for linking up with What’s Cookin’ Wednesday!
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.
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.
I’m sorry, but I don’t understand the 12/3 part for the sugar
Hi Adele,
it’s 1 cup and 2/3 cup sugar
340 grams
Roxana
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!
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
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!
if you use a chocolate cake mix, as mentioned, do you use same additions as listed on cake mix, or any other changes?
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
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!
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
Do you have a recipe that you use for the pumpkin spice flavor pudding that’s called for in this recipe?
Unfortunately I don’t
I googled and found this…do you think it could work?
http://southernfood.about.com/od/pumpkins/r/pumpkin-pudding.htm
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.
Bummer…..waaaaaahhhh. 🙁
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!
Hi Meg,
yes, unsweetened cocoa powder, the regular one. Not Dutch or special dark.
Roxana
Do you think baking this recipe in a muffin tin would work?
Hi Lauren,
I don’t think baking the bars in a muffin tin would work.
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!!
Making this, this week I was wondering if theses need to be erefrigrated?
Hi Marisela,
If you’re planning on keeping these bars for a cuple of days, I recommend refrigerating them.
Thanks,
Roxana
Can a self rising flour be used in lieu of the all purpose flour?
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
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
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