What makes pumpkin bars moist?

The secret lies in pumpkin puree, brown sugar, and oil. Pumpkin puree naturally adds hydration, brown sugar locks in moisture with its molasses, and oil keeps the texture tender. Together, they create bars that stay soft and fudgy for days.

Can you freeze chocolate swirled pumpkin bars?

Yes, you can. Cool the bars completely, then wrap them individually in plastic wrap before placing them in a freezer-safe bag or container. They’ll last up to two months. Thaw at room temperature or warm in the microwave for 15 seconds to enjoy that fresh-baked feel.

What’s the best way to swirl chocolate into pumpkin batter?

After spreading the pumpkin batter into the pan, spoon melted chocolate across the top. Use a butter knife or skewer to drag the chocolate gently in figure-eight motions. Be careful not to over-swirl -the goal is to keep the marbled look distinct and decorative.

Are pumpkin bars healthier than brownies?

Pumpkin bars can be lighter than brownies since they often use oil instead of butter and incorporate nutrient-rich pumpkin puree. This means they may have less fat and more fiber, especially if you adjust sugar or use whole grain flour. They’re still a sweet treat, but with an extra healthful edge.

Easy Pumpkin Bars With Chocolate Swirl

Description

Rich and fudgy pumpkin bars swirled with melted chocolate for a cozy fall dessert.

Ingredients

1 cup pumpkin puree

3/4 cup brown sugar

1/2 cup oil or melted butter

2 large eggs

1 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/4 tsp salt

1/2 cup semi-sweet chocolate chips, melted

2 tbsp cocoa powder

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Instructions

Easy Butter Tart Squares | Homemade Dessert Bars Everyone Loves
Preheat oven to 350°F (175°C) and line an 8×8 in (20×20 cm) baking pan with parchment.
In a bowl, whisk pumpkin puree, brown sugar, oil, and 1 egg.
Add flour, baking powder, spices, and salt; fold gently.
In a separate bowl, whisk melted chocolate, cocoa powder, sugar, and 1 egg.
Alternate spoonfuls of pumpkin and chocolate batter into the pan.
Swirl gently with a knife for a marbled effect.
Bake 22–25 minutes until just set; cool before cutting.

Notes

Do not overbake for a fudgy texture.

Bars can be stored in an airtight container for 3 days or frozen for 2 months.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American