Pumpkin Cream Cheese Swirl Bars

These are a fun new twist to regular pumpkin bars.

This recipe is more like a cake than bars.  

To make them into more of a bar, just 

put the pumpkiny mixture in a jelly roll 

pan and proceed as the recipe states.  

For the pumpkin bars:

4 large eggs

1 2/3 cups granulated sugar

1 cup vegetable oil

15 oz. can pumpkin

2 cups sifted all-purpose flour

2 t. baking powder

2 t. ground cinnamon

1/4 t. nutmeg

1 t. salt

1 t. baking soda

For the cream cheese swirl:

4 oz. cream cheese, softened

1/4 cup sugar

1 large egg

1/2 cup mini chocolate chips

Preheat the oven to 350 degrees F.  Grease a 9x13" baking pan.  In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy.  In a large bowl whisk together the flour, baking powder, cinnamon, nutmeg, salt and baking soda.  Hand mix the dry ingredients into the pumpkin mixture until just combined.  Do not over mix.  Spread the batter into the prepared 9x13 baking pan.

 To make the cream cheese swirl:  In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and sugar until smooth.  Add the egg and mix at low speed until combined.  Spoon the cream cheese mixture over the pumpkin layer.

 Use a knife to swirl the mixtures together.

 Sprinkle the chocolate chips over the bars.

 Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean.  Transfer to a wire rack and allow to cool completely.