Gooey Pumpkin Chocolate Swirl Bars Recipe (2024)

Please remove the chocolate and butter from the heat before you stir in the other ingredients, or you'll end up with cooked eggs and a mess. Good luck!

We don't care for overly sweet desserts but the flavors here sounded good to me. For the pumpkin part I used 2/3 of the butter called for, used only 1/2 cup of brown sugar and added about 3/4-1 cup of pumpkin. For the chocolate part I used a bit less butter and only 1/2 cup of sugar. Used another reader's advice to place pumpkin first then add chocolate and swirl. This came out to our liking!

My! These are needlessly decadent. I would have liked the pumpkin swirl to be more pumpkin-y. And while I generally dislike trying to "healthify" unhealthy things, the amount of sugar and butter is unnecessary. I would not make them again without major modifications.

SO TASTY- with a few adjustments. They came out not too sweet and the texture was between a brownie and a cake. With the pumpkin mix, I used half as much butter and put more pumpkin purée in place for the other half, because commenters said that the pumpkin flavor was barely there. I also cut the sugar in half.With the brownie mix, I used 2 tablespoons less butter and put half as much sugar as well. I would also suggest putting in some chocolate chips for more texture!

sickly sweet, they went in the trash

Made the recipe as written, except for adding more spices, and they were delicious. Yes, there is a lot of sugar and butter but they’re brownies; I’m not sure what other commenters were expecting. They’re decadent and fudgy and you should make them for the holidays.Like other commenters, I found that the chocolate portion is much thinner than the pumpkin part so I found it’s easier to dot the pan with the pumpkin batter first and then drizzle the chocolate batter in between.

No, no,no. The eggs will cook if the mixture is hot. Wait until the chocolate and butter are cool to add the sugar and eggs. My daughter and I made these today. Very good. Think I might put a bit of bourbon over the top before serving them tomorrow.

Made this as is but with a touch less sugar. Followed advice on not mixing eggs into hot mixtures (took the time to cool them down). I thought they were delicious! Should be made a day ahead or chilled in the freezer before so the lovely “gooey” texture manifests. One is also better able to discern the complex flavours when the bar is totally cool. Fun finger food for a party potluck.

I don’t know why everyone is dragging on this recipe so bad. The sweetness is perfectly balanced. The pumpkin is present but not sickeningly so, like most pumpkin recipes. When you start adding and deleting butter and sugar, obviously you are going to have an unbalanced recipe. Don’t health-ify stuff if you want it to turn out well. I didn’t have ginger so I used cardamom. Totally fine. Cooked like a brownie, has consistency of a brownie. Delicious, 10/10 would make again.

So wonderful! A hit for a thanksgiving dessert. Loved the pumpkin, chocolate pecan combination. I read the notes and followed the advice. More pumpkin, less sugar. Came out perfect. Thank you to all the advice.

Excellent recipe. Extra good with freshly cooked pumpkin.

This got rave reviews from my husband and everyone at my office. I found it needed a little more time in the oven than the recipe stated but otherwise followed it exactly. No complaints from many happy eaters

These are amazing! No bourbon and didn’t brown the butter but still delicious. Takes some time to prepare it worth it.

These were a big hit during a recent dinner party. The two uncooked batters had different consistencies in the pan but they ending up being perfect after being cooked. They stay very moist for a number of days afterwards. Highly recommend!

I could not get the pumpkin portion of these to bake. I followed the recipe exactly, marking off ingredients as they were added so I know I didn’t miss anything. It’s possible, like other commenters mentioned, that it’s just too high a ratio of butter and sugar but boy was I disappointed! I let it go for at least 55 minutes and the center was still uncooked gooey instead of lovely cooked gooey texture. The brownie batter cooked beautifully so maybe I’ll just make that part next time!

How much volume is the brownie part? (Cups of batter? ) I would like to replace it with blondie batter for my chocolate allergic son. Or I may just double the pumpkin part.

Made this as is but with a touch less sugar. Followed advice on not mixing eggs into hot mixtures (took the time to cool them down). I thought they were delicious! Should be made a day ahead or chilled in the freezer before so the lovely “gooey” texture manifests. One is also better able to discern the complex flavours when the bar is totally cool. Fun finger food for a party potluck.

This was a big hit at the potluck yesterday! I increased the pumpkin, decreased the butter, decreased the sugar & increased the cocoa powder. I used about 1 cup brown sugar, a little over a cup of pumpkin, 10 TBS butter in the pumpkin batter. I used 6 TBS butter & 1/2 cup sugar in the chocolate batter. For the pumpkin batter I used a mix of 1:1 AP GF and almond flour and just used almond flour in the chocolate batter. Delicious!

Definitely not too sweet but a lethal amount of butter, a googol times gooey. Pumpkin taste only in name. Unappetizing.

These were outrageously good. Used sweet potato instead of pumpkin and cut sugar in each batter by 50g. Perfect.

Made this with the only modification of taking the chocolate/butter mix off the steaming pot to allow to cool before adding eggs and vanilla, also added a little extra nutmeg. These are delicious! Really enjoyed the end product and will share at a holiday party.

I made the recipe as written with only one deviation… I roasted a pumpkin specifically for this and ended up with twice the purée as called for, so I doubled the pumpkin and the spices. Baked convection for 30 minutes. Came out delicious.

I found that the chocolate portion is much thinner than the pumpkin part so I found it’s easier to dot the pan with the pumpkin batter first and then drizzle the chocolate batter in between.