Pumpkin Chocolate Swirl Bars with Cream Cheese Frosting.


Ugh, I’m taking two medicines for my hives. One makes me jittery and the other one sleepy. I took the jittery one at night and the sleepy one this morning. Dumb move. Moving on, let’s talk dessert.

I wanted to bring something else besides pumpkin pie for the New Vermontshire Thanksgiving feast. I found these pumpkin chocolate swirl bars on Smitten Kitchen and thought they looked delectable. They didn’t call for frosting, but when I tested one it was on the dry-side, so I added cream cheese frosting and pecans, since I think slathering anything with this frosting makes it taste good.


I broke out my beloved Valhrona chocolate bar for this dessert too. I found this in Boston a few months ago and had to try it.


Chop it.


Melt it.


Add a little bit of espresso powder. {I find a little of this really enhances the chocolate flavor.}


In another bowl add sugar, eggs, and vanilla. Beat until smooth. Then add flour/cayenne pepper.


Add half of the batter to the chocolate.


To the other half of the batter, add pumpkin, oil, and spices.


Alternate layering the chocolate and pumpkin.



I made mine in the “perfect brownie pan.” I found this pan for like $5 at a discount store. I thought it looked gimmicky, but it was so cheap {and I always have trouble cutting brownies} that I bought it. It’s actually an awesome pan. It’s made really well. It’s very sturdy. I like how the bottom lifts out and it makes super clean squares.


See, perfect squares!


Frosted them and added some pecans.


RECIPE: Pumpkin Chocolate Swirl Bars, from Smitten Kitchen, who adapted them from Martha Stewart Living.

About Sarah

Always thinking about my next meal.
This entry was posted in IN THE KITCHEN. Bookmark the permalink.

7 Responses to Pumpkin Chocolate Swirl Bars with Cream Cheese Frosting.

  1. Jeannie says:

    Simply beautiful! love the colour combination and the frosting looks yum!

  2. Theresa says:

    Can looks truly be so deceiving? Because these look incredible! What was missing? Not moist enough? What would you suggest to improve the recipe? Nix the cayenne?

    • Sarah says:

      I know, I know! So darn cute. I just consulted my Thanksgiving dinner friends. They too said that they were dry. I would definitely nix the cayenne and add more oil to the pumpkin batter. And bake for a little less time in the oven.

  3. Annette says:

    These look interesting. They just may turn out to be my mom’s favorite bar, as she loves both chocolate and pumpkin. As to dryiness, have you thought about adding bit of applesauce? That always moistens things up a bit.

Add your thoughts!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s