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These indulgent Chocolate-Pumpkin Cheesecake Bars feature three delightful layers that come together to create a stunning dessert or anytime treat!

A square pan of pumpkin bars cut into sixteen pieces and topped with chocolate chips, next to a small bowl of chocolate chips and two small pumpkins.
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Table of Contents

Why You’ll 🫶🏻 these Cheesecake Bars

I discovered my love for the delightful pairing of chocolate and pumpkin through a recipe for Low-Fat Pumpkin-Chocolate Chip Snack Cake, and since then, I’ve been eager to find more ways to combine these flavors. This particular recipe beautifully blends the cozy essence of autumn with a touch of indulgence, making it a must-try. Each bite feels like a celebration, and you’ll be pleasantly surprised by how easy it is to make such a delicious, impressive dessert. Ideal for holiday parties, potlucks, or a cozy evening at home, these bars will bring warmth and sweetness as the seasons change. Happy baking! ~Nicole

Key Ingredients for Chocolate-Pumpkin Cheesecake Bars

Baking ingredients arranged on a counter, including a small pumpkin, bowls of flour, sugar, chocolate chips, butter, pumpkin puree, cream cheese, spices, vanilla, and a carton of eggs.

Cream Cheese is essential for achieving the creamy, tangy texture of the bars.

Unsalted Butter enhances the richness.

Milk Chocolate and Semi-Sweet Chocolate add a decadent, fudgy flavor.

Espresso Powder enhances the chocolate flavor.

Granulated Sugar sweetens the bars perfectly.

Unbleached All-Purpose Flour and Baking Powder provide the necessary structure and stability and help them rise.

Extra-Large Eggs act as a binding agent, adding further structure to the cheesecake. You can substitute them with large eggs.

Pure Vanilla Extract adds a lovely floral note.

Pumpkin Purée is key! You can use Homemade or store-bought with equally good results. Use any leftovers for delicious Spiced Pumpkin Muffins or Pumpkin Pancakes with Orange-Infused Maple Syrup.

Pumpkin Pie Spice is a blend of seasonal spices that adds a comforting warmth to the overall flavor. Use the spices in your cabinet to make your own Homemade Pumpkin Pie Spice!

Equipment Needed

Three glass bowls containing pumpkin puree and liquid ingredients, dry flour, and a whisked mixture on a white surface.
Two glass bowls on a white surface, one containing brown batter and the other containing white flour, with a blue spatula between them.
A blue silicone spatula mixes brown cake batter in a glass bowl next to a parchment-lined metal loaf pan.
Cake batter in a rectangular baking pan next to a glass mixing bowl with an electric beater and a table knife.
A square baking pan containing swirled batter next to a small bowl filled with chocolate chips.

Tips for Making Chocolate-Pumpkin Cheesecake Bars

Make sure the cream cheese and eggs are at room temperature. Make a parchment sling for the width side of the pan with overhang for easy removal.

  1. Melt the chocolate and butter in a medium bowl. Whisk together the dissolved espresso, eggs, pumpkin, and chocolate mixture. Whisk together the flour, sugar, baking soda, and salt.
  2. Fold the flour mixture into the chocolate mixture.
  3. Transfer to the prepared pan.
  4. Using a hand-held mixer, beat the cream cheese in a small bowl until smooth. Beat in the sugar, vanilla, and spices. Add the egg and beat on low speed just until combined.
  5.  Spoon over chocolate batter. Cut through the batter with a knife or toothpick to swirl the cheesecake portion. (Do not over-swirl or mix the two batters together.) Sprinkle with chocolate chips.

Substitutions and Variations

  • Substitute the milk chocolate with semi-sweet, dark, or bittersweet.
  • Substitute the regular cream cheese with ⅓- reduced fat cream cheese. DO NOT USE NEUFCHATEL because it is too soft and the cake will not bake properly.
  • Add a small amount of chopped nuts or dried fruit to the chocolate batter,
A tray of square pumpkin chocolate chip bars, with one piece pulled forward.

Serving Suggestions

With the addition of espresso powder, these bars pair nicely with a cup of coffee or a glass of cold milk. They are also a wonderful addition to a fall or holiday dessert table.

Can I halve the recipe?

Absolutley! Use an 8×8-inch baking pan. You will need 2 ½ tablespoons plus ½ teaspoon of butter for the chocolate batter.

Can I make these ahead of time?

Yes. Once cooled, store them in the refrigerator uncut until ready to serve.

Can I use regular-size chocolate chips instead of mini?

Of course! You can also experiment with different flavored chips like white chocolate or cinnamon.

A square piece of pumpkin chocolate chip bread in the foreground, with more slices and a whole pumpkin in the background.

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Chocolate-Pumpkin Cheesecake Bars

By Nicole
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 32
A square piece of pumpkin chocolate chip bread in the foreground, with more slices and a whole pumpkin in the background.
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These indulgent Chocolate Pumpkin Cheesecake Bars feature three delightful layers that come together to create a stunning dessert or anytime treat!

Equipment

Ingredients 

For the Chocolate Batter

  • ⅓ cup ( about 75 grams or 5 tablespoons plus 1 teaspoon) unsalted butter, cubed
  • 1 ½ ounces milk chocolate, coarsely chopped
  • 1 tablespoon instant espresso powder
  • ½ cup boiling water
  • 1 cup pumpkin purée, Homemade or store-bought
  • 2 extra-large eggs, lightly beaten
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon salt

For the Cream Cheese Batter

  • 1 (8 ounce) package cream cheese,
  • ½ cup pumpkin purée, Homemade or store-bought
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice, Homemade or store-bought
  • 1 extra-large egg, lightly beaten
  • ¾ cup mini semisweet chocolate chips

Instructions 

For the Chocolate Batter

  • Place a rack in the middle position and preheat the oven to 350℉. Line a 9 x 13-inch baking pan with a parchment sling and lightly spray with baking spray; set aside.
  • In a medium bowl, melt the butter and chocolate in the microwave; stir until smooth. Cool slightly. In a separate medium bowl, whisk together the flour, sugar, baking soda, and salt
  • In a large bowl, dissolve the espresso powder in the water. Whisk in the pumpkin, eggs, and chocolate mixture. Using a silicone spatula, fold the flour mixture into the chocolate mixture. Transfer to the prepared baking pan.

For the Cheesecake Batter

  • Using a hand-held mixer, beat the cream cheese in a small bowl until smooth. Beat in the sugar, vanilla, and spices. Add the egg and beat on low speed just until combined. Spoon over chocolate batter. Cut through the batter with a knife or toothpick to swirl the cheesecake portion. (Do not over swirl or mix the two batters together.) Sprinkle with chocolate chips.
  • Bake for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool completely on a wire rack. Cut into bars. Enjoy!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or individually wrap bars in plastic wrap, place in a freezer-safe container, and freeze for 2 months. Thaw in the refrigerator.

Nutrition

Calories: 1785kcal, Carbohydrates: 245g, Protein: 35g, Fat: 77g, Saturated Fat: 43g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 22g, Trans Fat: 1g, Cholesterol: 332mg, Sodium: 1360mg, Potassium: 1368mg, Fiber: 20g, Sugar: 118g, Vitamin A: 29947IU, Vitamin C: 8mg, Calcium: 188mg, Iron: 16mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!

I would be thrilled if you could leave a comment or rate the cheese ball recipe after trying it! Your feedback is incredibly important to me, and I make it a point of responding to every message. Additionally, if you post a picture of your creation on Instagram, don’t forget to mention or tag me! I love seeing the delicious dishes you’ve prepared and shared. ~Nicole♡

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