It seemed only fitting to kick off the first day of fall with an easy pumpkin recipe! These Pumpkin White Chocolate Chip Bars are super simple to mix up and are a perfect snack cake, or breakfast treat. These bars have a mild pumpkin flavor, a nice balance of spices, and lots of yummy white chocolate chips (my favorite part!). These bars have more of a cake texture than cookie, so if you want to call it Pumpkin Snack Cake, go for it!
Ready to kick off your fall baking?
After you whip up these Pumpkin White Chocolate Chip Bars, you can try a few more of my fall favorites…
Pumpkin Spice Doughnut Hole Muffins
Pumpkin Cinnamon Streusel Muffins
How to Make Pumpkin White Chocolate Chip Bars
Pumpkin White Chocolate Chip Bars
These simple fall bars come together quickly and will disappear just as fast!
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 cup unsalted butter melted
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree
- 12 oz white chocolate chips 1 package
Instructions
- Prepare a 9"x13" pan by lining it with parchment paper, or greasing it with bit of butter.
- Preheat oven to 350*F.
- In a large bowl whisk together the flour, baking soda, salt and spices and set aside.
- In another large bowl whisk together the melted butter and sugars. Add the egg, then vanilla and pumpkin and blend together well with the whisk (no need for an electric mixer).
- Pour the bowl of dry ingredients into the bowl of wet ingredients, add the white chocolate chips and blend together with a spatula or wooden spoon just until fully incorporated.
- Scoop the batter into the prepared pan and spread it evenly in the pan.
- Bake 25-30 minutes, or until it appears set and a toothpick inserted in the center of the pan comes out clean.
- Cool fully, then cut into bars as desired.
Notes
Use 1 Tablespoon Pumpkin Pie Spice in place of the individual spices, if desired.
Feel free to use semi-sweet chocolate chips in place of the white chocolate, if desired.
Nutrition
Calories: 231kcalCarbohydrates: 28gProtein: 2gFat: 13gSaturated Fat: 8gCholesterol: 30mgSodium: 137mgPotassium: 84mgFiber: 1gSugar: 19gVitamin A: 1839IUVitamin C: 1mgCalcium: 41mgIron: 1mg
Tried this recipe?Let us know how it was!
they look yummy!
I love me some pumpkin! These look wonderful!!!
yum! I feel like I need to wait until October 1st though to make anything with pumpkin. Same with decorating with pumpkins on the porch…not til October 1!
Hi Glory!
I am having a candy corn themed luncheon tomorrow, actually “Autumn”, but I decided on my candy corn things as the decor, table-wise. I already had made my candy corn layered colored dough cookies, and Haniela’s candy corn marshmallows. This morning, I made your candy corn layered cheesecake mousse, and I put it in mini martini glasses, so cute! I wanted a pumpkin dessert, too, so this post inspired me, as I have made all my pumpkin recipes so many times, and wanted something new! These bars are so moist and delicious! I made one 8X8″ pan with white chips, one dark (both Ghirardelli), and yum! They are keepers! Thank you! Nancy
These look delicious! Love the addition of white chocolate.
Pumpkin, cinnamon, nutmeg – all great autumn flavours. I’m on the look-out for some seasonal cakes – thanks for the recipe!
Oh, yummy! These a great, love the white chocolate!
These bars are suuuuuuper!! Yum!
Uhhhh YUM!! Just as I was about to make the pumpkin muffins doughnuts I saw this!! I don’t have any white chocolate though so I’ll make it next time.
Your recipes never disappoint. 🙂
Thanks Nikki! You’ll have to make the doughnut muffins soon too… they are so good! =)
oh wow! these look positively sinful! do you think the recipe would also work with dark chocolate chips?
Hi Jen, Yes, I’m sure it would! In fact, I’ll go note that in the recipe now =)