Pin It Moist, spiced pumpkin bars blending the tender crumb of a muffin with the dense, chewy richness of a blondie. Perfectly balanced with autumn flavors and a touch of white chocolate.
I first baked these Pumpkin Muffin Blondie Bars for a cozy autumn get-together. Everyone loved the combination of soft, spiced crumb and pockets of creamy white chocolate, and they disappeared fast with hot tea on a chilly day.
Ingredients
- All-purpose flour: 1 1/2 cups (190 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground ginger: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Ground cloves: 1/8 tsp
- Unsalted butter, melted: 1/2 cup (115 g), slightly cooled
- Light brown sugar, packed: 1 cup (200 g)
- Eggs: 2 large
- Canned pumpkin purée: 1 cup (240 g)
- Pure vanilla extract: 2 tsp
- White chocolate chips: 1 cup (170 g)
- Chopped pecans or walnuts (optional): 1/2 cup (60 g)
Instructions
- Prepare Pan:
- Preheat the oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Mix Wet Ingredients:
- In a large bowl, whisk melted butter and brown sugar until smooth. Beat in eggs, pumpkin purée, and vanilla until combined.
- Combine:
- Gently fold dry ingredients into wet ingredients until just incorporated. Do not overmix.
- Add-ins:
- Fold in white chocolate chips and nuts, if using.
- Spread & Bake:
- Spread batter evenly into prepared pan and bake for 28 to 32 minutes, until set and a toothpick comes out with a few moist crumbs.
- Cooling & Serve:
- Let cool completely in pan on a wire rack. Lift out with parchment and cut into 16 bars.
Pin It My kids loved helping to measure the spices for these bars, and sharing fresh pumpkin treats together always brings us closer in the kitchen each fall.
Substitutions & Variations
Use dark or milk chocolate chips instead of white chocolate, or skip nuts for a nut-free version. Try adding a sprinkle of sea salt on top for extra flavor.
Allergen Information
Contains wheat (gluten), eggs, milk (butter, white chocolate), and tree nuts if you add nuts. Always check labels on chocolate chips and pumpkin purée for allergen risks.
Nutritional Info
Each bar has about 225 calories, 11 g fat, 29 g carbs, and 3 g protein, making it a satisfying seasonal treat that fits most vegetarian diets.
Pin It Let these pumpkin bars cool fully before slicing, and enjoy their warm spices with a cup of coffee or tea. Autumn desserts just don't get better than this.
Recipe FAQs
- → Can I substitute dark chocolate for white chocolate chips?
Yes, dark or milk chocolate chips offer a deeper flavor profile and can be used in place of white chocolate.
- → What type of nuts work best in these bars?
Pecans and walnuts both add great crunch and flavor, but you can omit them for a nut-free variation.
- → How do I know when the bars are done baking?
The center should be set, and a toothpick inserted should come out with a few moist crumbs.
- → How should I store leftover bars?
Store in an airtight container at room temperature for up to four days to maintain moisture and flavor.
- → Can I freeze these bars for later?
Yes, wrap them tightly and they can be frozen for up to two months. Thaw at room temperature before serving.
- → Are there alternatives for making these bars vegetarian?
This preparation is naturally vegetarian; just confirm chocolate and pumpkin purée ingredients to avoid hidden additives.