Preheat your oven to 350°F (175°C). This ensures a consistent baking temperature for your bars. Line a 15×10 inch baking pan with foil, allowing some overhang. This will help you remove the bars easily after baking.
In a large bowl, stir together the flour, 1.5 cups of sugar, baking powder, cinnamon, baking soda, salt, and ground cloves. This mixture will form the base for your Chocolate Swirled Pumpkin Bars.
Next, stir in the pumpkin, 4 eggs, and vegetable oil until everything is well combined. You should have a slightly thick and moist batter that smells divine!
Spread the batter evenly in the prepared baking pan. It's important to make sure it’s even so that it bakes uniformly.
In a small saucepan, melt ¾ of the chocolate chips over low heat. Stir continuously to ensure it melts without burning. Once melted, remove it from the heat and let it cool slightly.
In another bowl, beat together the softened cream cheese and ⅓ cup of sugar with a mixer on medium speed until smooth. Add in 1 egg, milk, and the cooled, melted chocolate to the cream cheese mixture, blending until well incorporated.
Spoon the cream cheese mixture over the pumpkin batter in the pan. Using a knife, swirl the cream cheese into the batter gently. Don’t overdo it; you want to see that beautiful marbling!
Chop the remaining chocolate pieces and sprinkle them over the top of the batter. This adds extra chocolatey goodness.
Bake the bars for about 25 to 30 minutes, or until they are puffed and a toothpick inserted comes out clean. Keep an eye on them; you want them to be just right!
Once baked, let them cool in the pan on a wire rack. When cool, use the foil to lift the uncut bars out of the pan. Cut into squares and enjoy!
