These Pumpkin Spiced Bars with White Chocolate are soft and sweet, perfect for fall! With yummy pumpkin, warm spices, and creamy white chocolate, they are simply delightful!
I always bake a batch to share, but they disappear fast! Who can resist a cozy treat like this? Just cut them into squares and enjoy—they’re sure to make you smile! 😊
Key Ingredients & Substitutions
Pumpkin Puree: Use real pumpkin puree, not the spiced pie filling. It gives the bars moisture and flavor. If you’re out, you can substitute it with unsweetened applesauce for a different taste but keep the moisture.
Spices: Cinnamon, nutmeg, ginger, and cloves are key in pumpkin recipes. If you don’t have all these, pumpkin pie spice can work as a simple substitute. Just use about 2 teaspoons for a nice blend!
White Chocolate: While I love using white chocolate chips, you could also use chopped white chocolate bars. If you’re looking for a healthier option, consider dark chocolate for a rich contrast.
Butter: Unsalted butter is preferred here, but if you need to substitute, coconut oil can also work. It adds a slight hint of coconut flavor which pairs well with the spices.
How Do I Achieve the Perfect Pumpkin Bars?
To ensure your pumpkin bars turn out great, mixing the wet and dry ingredients properly is crucial. Don’t overmix—just blend until you can’t see dry flour anymore.
- When creaming the butter and sugars, make sure it’s light and fluffy; this adds air for a nice texture.
- When adding the pumpkin and eggs, mix well but don’t beat too much after adding the flour or you’ll end up with dense bars.
- Let the bars cool completely before cutting. This allows the texture to set and makes slicing much easier.
- If you want a clean drizzle of white chocolate on top, make sure it’s not too hot. Cool slightly before drizzling!
How to Make Pumpkin Spiced Bars with White Chocolate
Ingredients You’ll Need:
- For the Bars:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree (pure, not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 3/4 cup white chocolate chips or chopped white chocolate
- For the White Chocolate Drizzle:
- 1/2 cup white chocolate chips or chopped white chocolate
- 1 teaspoon coconut oil (optional, for smooth melting)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 30-35 minutes of baking time. Once baked, let it cool fully before drizzling and cutting, which will take an additional 15-20 minutes. Overall, you should plan for about 1 hour total before you can enjoy these delicious bars!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While it heats up, take an 8×8 inch baking pan and line it with parchment paper, or give it a light greasing with butter or cooking spray. This step will make it easy to remove the bars afterward!
2. Whisk the Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk everything together until it’s well mixed. This helps evenly distribute the spices and leavening agents.
3. Cream the Butter and Sugars:
In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar. Keep mixing until the mixture is light and fluffy, which typically takes about 3-4 minutes. This step is important for the texture of your bars!
4. Add Eggs and Pumpkin:
Next, add the eggs, one at a time, beating well after each addition. Then, stir in the pumpkin puree and vanilla extract. Mix until everything is combined and smooth.
5. Combine Wet and Dry Ingredients:
Now it’s time to mix! Gradually add the flour mixture into the pumpkin mixture, stirring until just combined. Be careful not to overmix, as this can lead to dense bars.
6. Fold in the White Chocolate:
Gently fold in the white chocolate chips to give the bars that delicious creamy sweetness. Make sure they’re evenly distributed throughout the batter.
7. Bake the Bars:
Pour the batter into your prepared baking pan and spread it out evenly. Pop it in the oven and bake for 30-35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out with moist crumbs (not wet batter).
8. Cool and Prepare the Drizzle:
Once baked, remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This will take about 20 minutes. While they cool, you can prepare the white chocolate drizzle!
9. Melt the White Chocolate:
In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Melt them in the microwave in 20-second intervals, stirring after each until everything is smooth and well-blended.
10. Drizzle and Serve:
Once the bars are cool, drizzle the melted white chocolate over the top using a spoon or a piping bag for a fancier look. Allow the drizzle to set and harden before cutting them into squares. Serve and enjoy your warm, spiced pumpkin bars topped with creamy white chocolate!
Can I Substitute Pumpkin Puree with Fresh Pumpkin?
Yes, you can use fresh pumpkin! Just cook and puree it until smooth, making sure it’s free of any spices or added ingredients. This will give you a fresh flavor in your bars!
What Should I Do If I Don’t Have All the Spices?
No worries! If you don’t have every spice listed, you can use 2 teaspoons of pumpkin pie spice as a substitute. It combines all the flavors nicely!
How Should I Store Leftover Bars?
Store any leftover pumpkin bars in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To keep them fresh, you can also freeze them for up to 3 months—just ensure they are properly wrapped!
Can I Use Dark Chocolate Instead of White Chocolate?
Absolutely! Dark chocolate adds a delicious contrast to the sweetness of the pumpkin. Just chop it up and fold it into the batter or use it for the drizzle.
