Chocolate Cream Cheese Pumpkin Cake: fluffy pumpkin cake topped with cream cheese and chocolate. Perfect dessert for fall, Halloween or Thanksgiving parties!
One of the only downfalls to being a food blogger is that when you are sick, it is really hard to work. I have not wanted to eat, think about or look at food for nearly four days. Every time I have opened my computer to look at Pinterest or edit photos, I close it right back up when I realize my favorite things involve food. Now that I’m on the mend, I’m remembering how delicious these bars were.
When Dan took a bite of these Cream Cheese Pumpkin Bars, he said, “You’re getting these out of the house, right?!” They are danger-zone delicious. They turned out much fluffier than I expected them to be, but it was a pleasant surprise. Moist, fluffy and irresistible.
Bake up a batch of these to share at a fall gatherings or share with someone who deserves a sweet treat. ‘Tis the season for delicious pumpkin everything so if you love pumpkin recipes you have to try these! You will be loved!
HOW TO MAKE PUMPKIN CAKE WITH CREAM CHEESE AND CHOCOLATE
Preheat oven to 350 degrees F. Line a 9×13 baking pan with parchment paper and set aside. In a large bowl, combine the wet ingredients: butter, sugar, eggs, pumpkin puree and vanilla. Mix until creamy.
In a medium bowl, whisk the flour, baking powder, baking soda, salt and cinnamon. Mix well and gradually add to pumpkin batter, stirring until combined. Spread cake batter evenly into prepared pan.
In a small bowl, prepare cream cheese mixture: combine cream cheese and pumpkin pie spice. Mix well and drop in dollups on top of batter in pan. Using a butter knife, make swirls through the cream cheese. Top with chocolate chips and bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes, cut into squares and serve!
If you choose to omit the chocolate chips, a fine layer of powdered sugar over the bars would be beautiful and tasty!
If you do not have pumpkin pie spice handy, this is a good substitution: 1 tsp cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger and 1/4 tsp ground cloves.
Replace the semi-sweet chocolate chips with any variety of chips or even a crumb topping!
SUBSTITUTE FOR PUMPKIN PUREE
Equal parts of cooked, mashed sweet potatoes or butternut squash is a great substitution and you might not even be able to tell the difference!
IS CANNED PUMPKIN AND PUMPKIN PUREE THE SAME THING?
Canned pumpkin is straight-up pumpkin that has been put into a can. Some pumpkin puree contains other ingredients that flavors it, making it pumpkin-pie ready. Read your labels to see what you’re getting in your next can of pumpkin!
SALTED BUTTER VS UNSALTED BUTTER
Ahh, the great baking debate. Many bakers use unsalted butter in their baked goods in order to avoid over-salting. I, however, believe that there is no such thing as “over-salting.” I always use salted butter in my baked goods (and for everything else under the sun) because it gives everything I make an extra touch of salty deliciousness. If you go the unsalted route, keep in mind that you may need to add a bit extra salt to the recipe!
WHY DO SOME RECIPES CALL FOR EGGS TO BE USED AT ROOM TEMPERATURE
Allowing your eggs to come to room temperature is important for a couple of reasons. One, they will mix better with your batter, and then let the cake mix raise better as it bakes. Also, the cake will take a little longer to bake if room temperature eggs are used but creates a perfect cake that has a great texture. If a cake has a high fat content, adding cold eggs could affect re-hardening the fat. Finally, eggs that are needed to be created into a foam for a recipe will have better volume if warmed to room temperature.
QUICK BREAD RECIPES
Pumpkin Banana Bread Recipe -, Pumpkin AND bananas join forces in this tasty bread! This is a great fall treat and your house has never smelled so good.
Reese’s Banana Bread – Add Reese’s peanut butter cups to Banana Bread to make it a delectable treat! You’ll never look at a loaf of banana bread the same ever again.
Best Beer Bread – This is the easiest, most delicious Beer Bread recipe you will find! Only a handful of ingredients are required for this no-fail, flavorful loaf of bread.
Blueberry Zucchini Bread – This bread does not disappoint! It is super moist and delicious!
Pull-Apart Cheesy Onion Bread – Put together a unique and savory bread for your next dinner or gathering. Filled with cheesy goodness and flavorful onions, enjoy how the poppyseeds give it a fun look and delicious nutty flavor and consistency. This is the perfect addition to any meal!
PERFECT FALL TREATS
Best Pumpkin Bars -These bars make the perfect fall dessert. They are moist, irresistible and full of yummy pumpkin flavor. Great for your next fall gathering.
Roasted Pumpkin Seeds – Don’t let those delicious little pumpkin seeds go to waste when carving pumpkins! Learn how to prepare those raw pumpkins seeds. Season and roast them, they’re easy to make! They turn into a delicious little fall snack that will get gobbled up by all.
Halloween Snack Mix – This sweet and salty Halloween Snack Mix is a great Fall snack to have on hand. It is perfect for a handful on the run or a great snack for kiddos after school! It’s also great for Fall- or Halloween-themed parties! Mix and match the snacks you have on hand to build your snack mix.
Salted Caramel Apple Cheesecake -The only thing better than salted caramel apples is Salted Caramel Apple Cheesecake! This is the perfect fall treat and a great way to use up any type of apples.
Best Apple Crisp – This delicious Apple Crisp recipe is the best. It is tried, tested and NEVER fails! It is the perfect way to use up apples in the fall. You’ll love the oatmeal brown sugar topping and the flavors of the apples dusted with cinnamon shines through. It also tastes great with a scoop of vanilla ice cream!
Salted Caramel Apple Cupcakes – Salted Caramel Apple Cupcakes are the tastiest way to use up apples! Salted caramel oozes over apple cupcakes that are topped with apple-infused icing. These are irresistible!
Chocolate Cream Cheese Pumpkin Cake
- 3/4 cup salted butter softened (1 1/2 sticks)
- 1 1/2 cups sugar
- 3 eggs
- 15 oz. can pumpkin puree
- 1 tsp. vanilla extract
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tsp. cinnamon
- 8 oz. package cream cheese softened
- 2 tsp. pumpkin pie spice (substitution: 1 tsp cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger and 1/4 tsp ground cloves)
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper and set aside. In a large bowl, combine the butter, sugar, eggs, pumpkin and vanilla. Mix until creamy.
- In a medium bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Mix well and gradually add to butter-sugar mixture, stirring until combined. Spread batter evenly into prepared pan.
- In a small bowl, combine the cream cheese and pumpkin pie spice. Mix well and drop in dollups on top of batter in pan. Using a butter knife, make swirls through the cream cheese. Top with chocolate chips and bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes, cut into squares and serve!