Save Moist, spiced pumpkin bars studded with creamy white chocolate chips are the perfect fall treat that brings together the comfort of muffins and the sweetness of blondies in one easy dessert.
The first time I baked these bars for a weekend brunch, everyone wanted seconds. They have just the right balance of pumpkin and white chocolate, making them irresistible on chilly afternoons.
Ingredients
- All-purpose flour: 1 3/4 cups (220 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground ginger: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Ground cloves: 1/4 tsp
- Canned pumpkin puree: 1 cup (225 g)
- Vegetable oil: 1/2 cup (120 ml)
- Eggs: 2 large
- Granulated sugar: 3/4 cup (150 g)
- Light brown sugar, packed: 1/2 cup (110 g)
- Pure vanilla extract: 2 tsp
- White chocolate chips: 1 cup (175 g)
Instructions
- Prep the pan:
- Preheat oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Combine wet ingredients:
- In a large bowl, whisk pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
- Fold together:
- Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Add chocolate chips:
- Gently fold in the white chocolate chips.
- Bake:
- Pour batter into prepared pan and smooth the top with a spatula. Bake for 22-27 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool and serve:
- Allow to cool completely in the pan on a wire rack. Lift out using parchment, slice into bars, and serve.
Save These bars have quickly become a family favorite and are now expected at every autumn gathering, especially when the kids get involved in helping mix the batter.
Required Tools
9x9-inch (23x23 cm) baking pan, mixing bowls, whisk, spatula, measuring cups and spoons, parchment paper, wire rack
Allergen Information
Contains eggs, wheat (gluten), and milk in the white chocolate chips. May contain traces of nuts depending on ingredient sources.
Nutritional Information
Calories per serving: 275. Total fat: 12 g. Carbohydrates: 39 g. Protein: 3 g.
Save Enjoy these pumpkin bars with a warm drink for a cozy fall snack or pack them in lunches for an autumn treat everyone will love.
Kitchen Guide
- → How do I ensure the bars stay moist?
Use canned pumpkin puree and avoid overmixing the batter for a tender, moist texture.
- → Can I substitute the white chocolate chips?
Yes, try dark chocolate or butterscotch chips for a different flavor profile.
- → Are nuts required in this dessert?
Nuts are optional; add pecans or walnuts for crunch, or omit for a nut-free treat.
- → What's the best way to slice the bars cleanly?
Cool the bars thoroughly in the pan, then use the parchment overhang to lift and slice.
- → How should leftovers be stored?
Keep bars in an airtight container at room temperature for up to three days.
- → Can gluten-free flour be used?
You may substitute with a gluten-free blend, but check baking times as texture can vary.