Chocolate-Swirl Pumpkin Bars

• Vegetarian

• Produce

  • 1 15-oz. can Pumpkin

• Refrigerated

  • 5 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Chocolate pieces, miniature semisweet
  • 2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/2 tsp Salt
  • 1 3/4 cups Sugar

• Oils & Vinegars

  • 1 cup Vegetable oil

• Dairy

  • 1 8-oz. pkg. Cream cheese
  • 1 tbsp Milk

Found on dearcrissy.com

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 2 tsp. baking powder
• 2 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. ground cloves
• 4 eggs, lightly beaten
• 1 15-oz. can pumpkin
• 1 cup vegetable oil
• 1 cup miniature semisweet chocolate pieces
• 1 8-oz. pkg. cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 1 tbsp. milk

Directions

• 1. Preheat oven to 350 degrees. Line a 15×10-inch baking pan with foil, extending the foil over the edges of pan. in a large bowl stir together the first seven ingredients (through cloves). Add the four eggs, the pumpkin and oil; stir until combined. Spread batter into the prepared pan. 2. Microwave 1/2 cup of the chocolate pieces for 1 minute of until melted, stirring after 30 seconds; set aside. In a medium bowl beat cream cheese and the 1/3 cup sugar with a mixer on medium until combined. Beat in the one egg, the milk, and the melted chocolate. Spoon cream cheese mixture in mounds over pumpkin bater. using a thin metal spatula or table knife, swirl to marble. Sprinkle witht he remaining chocolate pieces. 3. Bake 25 to 30 mintues or until puffed and a toothpick comes out clean. Cool in pan on wire rack. using the edges of the foil, lift uncut bars from pan. If bars are too soft to cut, freeze for 1 hour). Cut into bars, wiping knife between cuts if needed. To store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator up to 3 days.