Pin this 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.
I first made these bars for a weekend family brunch, and everyone loved how the flavors of pumpkin and white chocolate complemented each other. They quickly became a staple for autumn gatherings in our home.
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
- 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 wet and dry mixtures:
- 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.
Pin this My kids love helping to sprinkle the white chocolate chips on top before baking. Sharing these bars fresh from the oven is one of our favorite fall traditions.
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 white chocolate chips). If substituting chips or adding nuts, check packaging for allergy traces.
Nutritional Information
Calories: 275, Total Fat: 12 g, Carbohydrates: 39 g, Protein: 3 g per serving
Pin this Enjoy these pumpkin muffin bars warm or at room temperature—they are perfect with coffee or tea and make every fall day sweeter.
Frequently Asked Recipe Questions
- → Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree works well. Ensure it is smooth and not watery for best texture.
- → What other chips can I substitute?
Try substituting dark chocolate, milk chocolate, or butterscotch chips for different flavor profiles.
- → How do I know when bars are done baking?
Bars are ready when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- → Can I add nuts for crunch?
Fold in 1/2 cup chopped pecans or walnuts with the chips for extra texture and flavor.
- → How should I store leftover bars?
Keep bars in an airtight container at room temperature for up to three days to retain softness.
- → Is this dessert suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly. Check the chocolate chips and toppings for dairy if needed.