These Pumpkin Spiced Bars are a cozy treat filled with warm spices and topped with creamy white chocolate. Perfect for autumn gatherings or a sweet snack anytime!
I just love the combo of pumpkin and white chocolate! It feels like a warm hug in dessert form. You might find yourself fighting over the last piece—just a heads up! 😄
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is perfect for this recipe. If you want to use fresh pumpkin, roast and puree it. You’ll need about 2 cups of fresh pumpkin to get the same amount of puree.
Sugars: I use both brown and granulated sugar for a rich flavor. If you’re looking to cut back on sugar, try coconut sugar instead of brown sugar, or use a sugar substitute that measures cup-for-cup.
Butter: Unsalted butter keeps things balanced. If you’re dairy-free, coconut oil or a plant-based butter can work well here, just make sure it’s melted.
Dried Cranberries: They add a nice tartness. You could swap them for raisins or even chopped nuts like pecans or walnuts for extra crunch!
White Chocolate: If you’re not a fan of white chocolate, feel free to use dark or semi-sweet chocolate instead. The flavor will change, but it can still be delicious!
What’s the Best Way to Prepare Pumpkin Spiced Bars?
To make your pumpkin spiced bars perfectly, pay close attention to mixing and baking. Here’s how:
- Mix wet and dry ingredients separately first. This ensures even distribution of flavors.
- When combining, fold gently. Overmixing can make the bars tough instead of tender.
- For baking, check your bars a few minutes early. Ovens can vary, and you want them just set, not overly dry.
This technique helps create a soft, moist texture and perfectly balanced flavors!
Pumpkin Spiced Bars with White Chocolate
Ingredients You’ll Need:
For the Bar Mixture:
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup dried cranberries (optional, for texture and tartness)
- 1/2 cup chopped white chocolate chips or chunks
For the Drizzle:
- About 1/3 cup white chocolate for melting
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 25-30 minutes to bake. Once the bars are baked, allow them to cool before drizzling, which will take a few additional minutes. In total, expect around 1 hour for preparation, cooling, and baking time!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Then, grab an 8×8 inch baking pan. Line it with parchment paper or lightly grease it to make it easier to remove the bars later.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the canned pumpkin puree, melted butter, brown sugar, granulated sugar, large egg, and vanilla extract. Whisk everything together until it’s smooth and well mixed.
3. Whisk the Dry Ingredients:
In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk these dry ingredients together to ensure they are evenly mixed.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Gently fold them in until just combined. Be careful not to overmix, as this can make your bars tough!
5. Add Extras:
Fold in the dried cranberries (if using) and chopped white chocolate gently, ensuring they are evenly distributed throughout the batter.
6. Spread in the Baking Pan:
Pour the batter into your prepared baking pan and spread it out evenly to ensure uniform cooking.
7. Bake the Bars:
Place the pan in the preheated oven and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with just a few moist crumbs.
8. Cool the Bars:
Once baked, let the bars cool completely in the pan before attempting to cut them.
9. Melt the White Chocolate for Drizzling:
In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring in between to avoid scorching, until it’s smooth and melted.
10. Drizzle the White Chocolate:
Using a spoon or a piping bag, drizzle the melted white chocolate over the cooled bars in a fun pattern.
11. Set and Cut:
Allow the chocolate drizzle to set, then cut the bars into squares.
12. Serve and Enjoy!
These delightful bars are best enjoyed fresh, but they’ll keep well in an airtight container for several days. Enjoy the warm spices balanced with sweet white chocolate!
These pumpkin spiced bars have a lovely moist texture and are perfect for a festive snack or dessert—ideal for cozy gatherings or a sweet treat anytime!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin puree, roast a small pumpkin until soft, then blend it until smooth. You’ll need about 2 cups for this recipe to match the 1 cup of canned pumpkin puree.
Can I Make These Bars Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure it includes xanthan gum for the best texture!
How Should I Store Leftover Bars?
Store any leftover pumpkin spiced bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Just remember to let them come to room temperature before serving!
What Can I Use Instead of White Chocolate?
If you’re not a fan of white chocolate, you can easily replace it with dark or semi-sweet chocolate for a different flavor profile. The bars will still be delicious with this substitution!