Save to Pinterest Moist, spiced pumpkin bars studded with creamy white chocolate chips—a perfect fall treat that combines the best of muffins and blondies in one easy-to-make dessert.
The first time I baked these bars was on a brisk autumn weekend when friends stopped by unexpectedly. Everyone loved the cozy aroma in the kitchen and asked for seconds, so they've become a seasonal staple that's always requested each year.
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
- Pumpkin puree: 1 cup (225 g), canned
- Vegetable oil: 1/2 cup (120 ml)
- Large eggs: 2
- Granulated sugar: 3/4 cup (150 g)
- Light brown sugar: 1/2 cup (110 g), packed
- Pure vanilla extract: 2 tsp
- White chocolate chips: 1 cup (175 g)
Instructions
- Prepare 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.
- Mix wet ingredients:
- In a large bowl, whisk pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
- Combine:
- Gradually fold the dry ingredients into the wet mixture until just combined (do not overmix).
- Add 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 to Pinterest I love that these bars are easy for little hands to help mix and fold. My kids always want to sprinkle in the white chocolate chips and taste test as soon as they've cooled.
Required Tools
9x9-inch (23x23 cm) baking pan, mixing bowls, whisk, spatula, measuring cups and spoons, parchment paper, wire rack
Nutritional Information
Calories: 275, Total Fat: 12 g, Carbohydrates: 39 g, Protein: 3 g (per serving)
Variations
Try adding pecans, walnuts, or swapping in dark chocolate or butterscotch chips for a flavor twist.
Save to Pinterest Bake these bars for your next fall gathering or pack them for lunch—they're sure to brighten up any moment with cozy pumpkin spice and creamy bites.
Answers to Recipe Questions
- → Can I use fresh pumpkin instead of canned puree?
Yes! Be sure to cook and puree the fresh pumpkin until smooth, then use it in equal measure for best results.
- → How do I know when the bars are done baking?
Insert a toothpick in the center—it should come out mostly clean with a few moist crumbs, not wet batter.
- → What’s the best way to store these bars?
Keep cooled bars in an airtight container at room temperature for up to 3 days for maximum freshness.
- → Are there mix-ins I can add for extra crunch?
Fold in 1/2 cup chopped pecans or walnuts for added texture and flavor alongside the white chocolate chips.
- → Can I substitute other chips for white chocolate?
Dark chocolate or butterscotch chips both work well and offer a delicious twist on classic flavors.
- → What kitchen tools will I need?
Use a 9x9-inch pan, mixing bowls, whisk, spatula, parchment paper, measuring cups/spoons, and a wire rack.