Description
Layered dessert bars with a chocolate cake base, a creamy spiced pumpkin cheesecake middle layer, topped with chocolate chips and a buttery crumble topping.
Ingredients
- 15.25 ounces chocolate cake mix (boxed)
- 1 large egg
- ½ cup salted butter, melted
- 8 ounces cream cheese, softened to room temperature
- 15 ounces pumpkin puree (1 can)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 3 cups powdered sugar
- ¾ cup all purpose flour
- ¾ cup brown sugar
- 2 teaspoons ground cinnamon (for crumble)
- 8 tablespoons salted butter, very soft (for crumble)
- ½ cup semi‑sweet chocolate chips or chunks
Instructions
- Preheat the oven to 350°F. Grease a 9×13 baking dish with non‑stick spray or butter or line with parchment paper. Set aside.
- **Chocolate Layer:** In a medium bowl (or bowl of stand mixer), combine the chocolate cake mix, 1 large egg, and melted butter. Mix until smooth, then press this mixture into the bottom of the prepared baking dish.
- **Pumpkin Cheesecake Layer:** In a separate bowl, beat softened cream cheese and pumpkin puree until no lumps remain. Add 2 large eggs, vanilla extract, ground cinnamon, salt, nutmeg, and cloves. Mix to combine. Then add powdered sugar gradually and mix until smooth.
- Pour the pumpkin cheesecake mixture over the chocolate base, smoothing it evenly.
- Sprinkle the top with semi‑sweet chocolate chips (or chunks), then sprinkle the crumble topping (see next step) over that.
- **Crumble Topping:** In a bowl, stir together flour, brown sugar, and cinnamon. Add softened butter and mix with a fork until clumps form (crumbly texture).
- Bake in the preheated oven for 50 to 60 minutes, or until the center isn’t jiggly and the top is golden brown.
- Remove from oven and let the bars cool completely. For easier slicing, chill in the fridge for about an hour to help layers set.
Notes
- Refrigerator storage: Store bars in an airtight container in the fridge for up to 5 days.
- Freezer storage: Freeze bars in a single layer until solid, then transfer to a freezer‑safe container with parchment paper between layers to prevent sticking. They last up to 2 months. Thaw in refrigerator overnight before serving.
- You can substitute fresh homemade pumpkin puree, but ensure it is thick and well‑drained so it doesn’t add excess moisture.
- Use room temperature cream cheese and eggs for a smoother, more even pumpkin cheesecake layer.
- Don’t over‑mix the crumble topping — you want crispy, buttery clumps, not a uniform dough.
Nutrition
- Serving Size: 1 bar
- Calories: 472 kcal
- Sugar: 46 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: —
- Trans Fat: 0.5 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
