2 cups flour
1 1/2 cups sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
4 eggs (lightly beaten)
1 – 15 oz can pumpkin
1 cup vegetable oil
TOPPING
1 cup semisweet chocolate pieces
8 oz pkg. cream cheese (allow to come to room temp.)
1/3 sugar
1 egg
1 Tbsp. milk
Preheat your oven to 350 degrees and line a 15″ x 10″ baking pan with foil.
MAIN BATTERĀ In a large bowl stir in the flour, sugar, baking powder, cinnamon, baking soda, salt, mix well. Add in the eggs, pumpkin, and oil, mix well and then spread the mixture into the lined baking pan.
TOPPINGĀ Microwave half of the chocolate pieces for approximately 1 minute, mix well and set aside. Mix the 1/3 sugar and the cream cheese with a mixer until well blended. Beat in one egg, milk and the melted chocolate. Spoon the topping over the pumpkin batter in mounds, swirl to marble the two together. Sprinkle the remaining chocolate pieces over the finished batter.
BAKE 25 – 30 minutes or until toothpick removes clean. Cool on a wire rack, freeze for one hour to allow for a clean cut of the bars. Use the edges of the foil to lift the completed product from the pan and cut into desired bar sizes.