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Heat oven to 350°F. Line an 8 x 8-inch pan with foil; coat with cooking spray.
In a large bowl, whisk flour, cocoa powder, baking powder and salt. In another large bowl, beat butter and sugar with a hand mixer until fluffy, about 2 minutes. Beat in eggs one at a time until well combined, then beat in vanilla.
Mix dry ingredients into wet ingredients on low speed until just combined.
To make cheesecake batter, beat softened cream cheese, 1/2 cup pumpkin puree, sugar, egg, 1/4 teaspoon pumpkin pie spice and salt until smooth.
In a separate bowl, add 1/2 cup canned pumpkin puree, milk and 1/2 teaspoon pumpkin pie spice to wet bar ingredients.
Alternate dollops of bar and cheesecake batter in pan, then use a knife to make swirls.
Bake for 35 to 40 minutes, until a toothpick inserted in center comes out clean. Cool 10 minutes, then lift out bars in foil, place on a wire rack and cool completely.