Pumpkin Spice‑Ricotta Chocolate Cake Bars
These cozy fall bars layer a soft, vanilla‑pumpkin spice cake with a warm, spiced ricotta‑pumpkin topping and a glossy chocolate shell. The base stays tender and light, the pumpkin layer melts slightly into the hot cake for extra moisture, and the Hershey‑chocolate finish hardens into a smooth, candy‑bar‑style top. A little flaky salt brings everything together. They travel well, and taste like the love child of pumpkin spice cake and a chocolate bar.
Pumpkin Spice‑Ricotta Chocolate Cake Bars
Soft pumpkin‑spice cake gets layered with a warm ricotta‑pumpkin spread and finished with a glossy chocolate topping that sets into a candy‑bar shell. The result is a tender, fall‑forward bar with creamy pumpkin richness and a satisfying chocolate snap in every bite.
Equipment
- 1 10×15 Metal Sheet Pan | A 9×13 casserole dish may be used, but you may need less pumpkin spread and chocolate topping.
- 1 Stand Mixer with Whisk Attachment | You may mix by hand if a stand mixer is not available.
Ingredients
Cake Batter:
- 4 large eggs
- 2 cups (425g) white granulated sugar
- 2 tbsp neutral oil Avocado or vegetable oil
- 1 ½ tsp pumpkin spice
- 1 tsp vanilla
- 1 dash salt
- 2 cups (255g) all-purpose flour
- 1 cup (260g) whole milk 260g
Chocolate Topping:
- 1 lb milk chocolate
- 2 tbsp neutral oil Avocado or vegetable oil
- 1 ½ tsp pumpkin spice
Pumpkin Spread:
- ⅔ cup ricotta cheese
- ⅓ cup pumpkin puree
- ⅓ cup packed dark brown sugar
- 1 tbsp powder sugar
- 1 1/2 tsp pumpkin spice
- ¼ tsp salt
Instructions
- Grease a 10×15 metal pan with butter.
- In a stand mixer fitted with the whisk attachment, whisk the eggs, sugar, oil, vanilla, pumpkin spice, and salt on low speed for 3 minutes.
- Add the flour and milk alternately, mixing on low until the batter is fully combined.
- Bake at 350°F for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Whisk all pumpkin spread ingredients together into a smooth consistency. Spread the pumpkin topping over the cake while it’s still hot, then let it cool for about 20 minutes.
- While the cake is cooling, melt the chocolate using a double boiler, a heatproof bowl set over simmering water, or the microwave. Stir in the oil and pumpkin spice until smooth. Spread the chocolate evenly over the cooled pumpkin layer. Sprinkle with flaky salt, then refrigerate overnight. This allows the pumpkin layer to soak into the cake.
- Cut into bars and serve. Store in the refrigerator for up to 3 days.
Notes
Double Boiler: The most reliable method.
Heatproof Bowl Over a Pot: A looser version of the double boiler. Place a metal or glass bowl directly over a pot of hot water (not boiling). This gives you more heat than a classic double boiler, so the chocolate melts faster — just stir often to prevent hot spots.
Microwave: The fastest method. Microwave the chocolate in short bursts (20–30 seconds), stirring between each round. Milk chocolate burns easily, so stop heating as soon as most of it is melted; the residual heat will finish the job.
No matter which method you use, keep the chocolate dry — even a drop of water can make it seize. Stir in the oil and pumpkin spice once the chocolate is fully melted and smooth.
These are incredible! Bad for a diet but good for the soul.