These pumpkin spiced bars are soft, cozy treats that blend warm spices with sweet white chocolate. Perfect for fall, they smell amazing while baking!
I love how easy these bars are to whip up. Just mix, bake, and enjoy! They make the house feel like autumn, and who can resist that creamy white chocolate? 🍂🍰
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin, which saves time, or make your own by roasting and puréeing fresh pumpkin. If you’re looking for an alternative, butternut squash puree can work well, too!
White Chocolate: I love the sweetness of white chocolate chips, but feel free to chop a bar of white chocolate for larger chunks. If you want a dairy-free option, look for dairy-free white chocolate chips!
Sugars: The mix of granulated and brown sugar gives a depth of flavor. If you want to cut down on sugar, you can use coconut sugar or a sugar substitute, but this may affect the texture slightly.
Dried Cranberries: These add a nice tartness to the bars, but you can switch them out for chocolate chips, walnuts, or even chopped apples for a different flavor!
Why is Mixing Important for My Pumpkin Bars?
Proper mixing is crucial for the texture of these bars. When combining the wet and dry ingredients, mix just until they’re combined without overmixing. That way, your bars will stay soft and chewy rather than dense and tough.
- Start by mixing the wet ingredients until smooth.
- In a separate bowl, whisk together the dry ingredients to combine.
- Slowly add the dry mix to the wet mix and use a spatula to fold gently.
- Finishing with any add-ins should be done carefully to maintain fluffiness.
Also, remember to check for doneness with a toothpick; it should come out with a few moist crumbs for the best texture. Enjoy baking your cozy treats!
Delicious Pumpkin Spiced Bars with White Chocolate
Ingredients You’ll Need:
For the Bars:
- 1 cup pumpkin puree (canned or homemade)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice (or substitute with 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/4 tsp ginger)
- 1 tsp vanilla extract
- 1 cup white chocolate chips or chopped white chocolate
- Optional: 1/2 cup dried cranberries for mix-in
For the White Chocolate Drizzle:
- 1/2 cup white chocolate chips
- 1 tsp coconut oil or vegetable oil (to thin the chocolate)
Estimated Time:
This recipe requires approximately 15 minutes for prep and 30-35 minutes for baking, totaling about 1 hour to enjoy these delightful treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or lightly grease it to prevent sticking.
2. Combine Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, melted butter, and vanilla extract. Mix until everything is smooth and well combined.
3. Prepare the Dry Mixture:
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. This will ensure a uniform distribution of the leavening agents and spices in your batter.
4. Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; it’s okay if some small lumps remain!
5. Add in the Extras:
Fold in the white chocolate chips and the optional dried cranberries. This will add delightful bursts of sweetness in every bite!
6. Pour and Smooth:
Pour the batter into your prepared baking pan, smoothing the top with a spatula to ensure an even bake.
7. Bake:
Bake in the preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
8. Cool the Bars:
Remove the baking pan from the oven, and let it cool in the pan for about 15 minutes. Then, transfer the bars to a wire rack to cool completely.
9. Prepare the White Chocolate Drizzle:
In a microwave-safe bowl, melt the white chocolate chips and coconut oil together. Heat in 20-second intervals, stirring between each until smooth. This ensures the chocolate doesn’t burn!
10. Drizzle the Chocolate:
Using a spoon or piping bag, drizzle the melted white chocolate over the cooled bars in a fun pattern.
11. Let It Set:
Allow the chocolate drizzle to set before cutting the bars into squares.
12. Serve and Enjoy:
Your delicious pumpkin spiced bars with white chocolate are now ready! They are perfect for sharing at autumn gatherings or enjoying as a cozy treat with your favorite beverage. Savor the flavors of fall!
These bars are dense, chewy, and full of warm spices, balanced perfectly with creamy white chocolate and the occasional tart cranberry bite. A delightful autumn indulgence!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Roast a small pumpkin, scoop out the flesh, and blend it until smooth. Just make sure to strain any excess moisture for the best consistency in your bars.
How Should I Store the Pumpkin Spiced Bars?
Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, or freeze them for up to 3 months. Just thaw in the fridge before serving!
Can I Substitute the White Chocolate?
Absolutely! If you prefer a different flavor, you can substitute white chocolate with semi-sweet or dark chocolate chips for a richer taste. You could also use dairy-free chocolate chips for a vegan option.
Is There a Way to Make This Recipe Gluten-Free?
Yes! You can use a 1:1 gluten-free baking flour in place of all-purpose flour. Just make sure your other ingredients, like baking powder, are also gluten-free!
