Chocolate Cream Cheese Pumpkin Cake

One of the only downfalls to being a food blogger is that when you are sick, it is really hard to work. I have not wanted to eat, think about or look at food for nearly four days. Every time I have opened my computer to look at Pinterest or edit photos, I close it right back up when I realize my favorite things involve looking at food. I'm finally getting past the sickness and remembering how delicious these bars were. When Dan took a bite he said, "You're taking these out of this house, right?!" They are danger-zone delicious.

They turned out much fluffier than I expected them to be, but it was a pleasant surprise! Moist, fluffy and super yummy.

Did I mention they are perfect for fall gatherings? You will be loved. Adored. Stalked. Wanted. Admired. 

If you are one of those people who are wondering WHY OH WHY my Print Recipe buttons aren't working...please have a wee bit of patience and grace. It is the one major hiccup I encountered when transferring everything to this new website. I'm working on a fix! In the meantime if there is a recipe you'd like to print out, email me with the recipe title and I'll send you back a printable document. The good news is that THIS recipe is printable! It's the only one that works for now, so print away! :)

Thanks for reading and enjoy! Have a wonderful rest of your week!

Chocolate Cream Cheese Pumpkin Cake

Fluffy pumpkin cake with cream cheese and chocolate!

Contributed by Megan Porta from pipandebby.com.

Published Oct 20, 2015

Serves: 16-20

Total time: 1 hr

Chocolate Cream Cheese Pumpkin Cake

Ingredients:

  • 3/4 cup butter (12 tbsp. or 1 1/2 sticks), softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 15-oz. can pumpkin
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 8-oz. package cream cheese, softened
  • 2 teaspoons pumpkin pie spice (substitution: 2 tsp. cinnamon)
  • 1 cup semi-sweet chocolate chips
Instructions:
  1. Preheat oven to 350 degrees F. Line a 9x13 baking dish with parchment paper and set aside. In a large bowl, combine the butter, sugar, eggs, pumpkin and vanilla. Mix until creamy.
  2. In a medium bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Mix well and gradually add to butter-sugar mixture, stirring until combined. Spread batter evenly into prepared pan.
  3. In a small bowl, combine the cream cheese and pumpkin pie spice. Mix well and drop in dollups on top of batter in pan. Using a butter knife, make swirls through the cream cheese. Top with chocolate chips and bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes, cut into squares and serve!