# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
→ Wet Ingredients
09 - 1 cup canned pumpkin puree
10 - 1/2 cup vegetable oil
11 - 2 large eggs
12 - 3/4 cup granulated sugar
13 - 1/2 cup light brown sugar, packed
14 - 2 teaspoons pure vanilla extract
→ Add-ins
15 - 1 cup white chocolate chips
# Method:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, blend all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed.
03 - In a separate large bowl, whisk together pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth and homogeneous.
04 - Gradually fold the dry mixture into the wet ingredients, stirring gently until just combined to maintain tenderness.
05 - Carefully fold in white chocolate chips to distribute evenly throughout the batter.
06 - Transfer batter to the prepared pan and smooth the surface evenly using a spatula.
07 - Place pan in preheated oven and bake for 22-27 minutes, until a toothpick inserted in the center emerges mostly clean with a few moist crumbs.
08 - Allow to cool completely in the pan on a wire rack. Lift out using parchment overhang, slice into bars, and serve.
