These Pumpkin Spiced Bars are a cozy treat that mixes the warm flavors of pumpkin, cinnamon, and nutmeg with sweet white chocolate. Perfect for autumn gatherings!
Honestly, who can resist a dessert that smells like a fall festival? I enjoy these bars with a cup of tea, and they always disappear too quickly at parties. 🍂
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the show! Look for 100% pumpkin puree, not pumpkin pie filling, which has added spices and sugar. If you want a fresh alternative, you can make your own by roasting and pureeing pumpkin.
Unsalted Butter: Here, I always use unsalted to control the salt levels. If you’re dairy-free, coconut oil or a plant-based butter would work well. Just make sure it’s softened for easy mixing!
White Chocolate: I love using good-quality white chocolate for drizzling. If you’re looking for something different, try yogurt melts or even caramel drizzle for a tasty twist.
Spices: The combination of cinnamon, nutmeg, ginger, and cloves is classic for fall. If you’re short on time, a pumpkin pie spice blend can replace the individual spices. Just adjust the amount to taste!
How Do I Get Fabulously Fluffy Bars?
To achieve a perfect texture in these bars, pay attention to your mixing technique. Cream the butter and sugar well—this adds air and makes your bars light. When you add the dry ingredients, mix until just combined to avoid overworking the batter.
- Start by creaming butter and sugar until fluffy.
- Introduce eggs and pumpkin puree one by one and mix well.
- Gently fold in the dry ingredients—this keeps your bars soft and tender.
These tips really help the bars rise beautifully, providing that perfect pumpkin flavor. Enjoy your baking! 🎃
Delicious Pumpkin Spiced Bars with White Chocolate
Ingredients You Will Need:
For the Bars:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For the Topping:
- 4 ounces white chocolate, melted (for drizzling)
- Dried cranberries (optional, for garnish)
Time Needed:
This delightful recipe will take about 15 minutes for preparation and another 25-30 minutes for baking. Don’t forget to let the bars cool before serving, which adds about 30 minutes to your total time. Overall, you’re looking at around 1 hour total: a quick and rewarding treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). While the oven is heating, line an 8×8 inch baking pan with parchment paper or give it a light greasing with butter to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, add the softened butter and granulated sugar. Using a mixer, cream them together until the mixture is light and fluffy. This should take about 2-3 minutes. It’s a crucial step that adds airiness to your bars!
3. Add the Eggs and Pumpkin:
Next, beat in the eggs one at a time, making sure each one gets fully mixed in before adding the next. Then, stir in the vanilla extract and pumpkin puree until everything is well combined. Your batter will be beautifully colorful!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Mixing these dry ingredients in a different bowl ensures they are evenly distributed throughout your batter.
5. Mix It All Together:
Gradually fold the dry mixture into the pumpkin mixture. Be gentle! You want to mix until just combined, as over-mixing can lead to dense bars. A few lumps are okay!
6. Bake the Bars:
Pour the batter into your prepared baking pan, spreading it evenly. Bake in the preheated oven for about 25–30 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean. Remove it from the oven and let it cool completely in the pan on a wire rack.
7. Prepare the Topping:
Once your bars are fully cooled, melt the white chocolate in a microwave-safe bowl. Do this in 20-second intervals, stirring in between until the chocolate is smooth and ready for drizzling.
8. Drizzle and Garnish:
Now comes the fun part! Use a spoon or a piping bag to drizzle the melted white chocolate over the top of the cooled pumpkin bars. You can get creative with your design. If you want, sprinkle on some dried cranberries for a pop of color and added flavor!
9. Slice and Serve:
Allow the white chocolate to set for a bit before cutting the bars into squares. Now they’re ready to serve! Enjoy these scrumptious pumpkin bars with a cup of tea or coffee, and share them with your friends and family.
These moist, flavorful bars are perfect for celebrating fall or simply indulging your sweet tooth. Enjoy every bite! 🍂
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree. To make it, roast a small pumpkin until tender, scoop out the flesh, and puree it in a blender or food processor until smooth. Just make sure to drain any excess moisture as it can affect the texture of your bars.
How Should I Store These Pumpkin Spiced Bars?
Store any leftover bars in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, they can be refrigerated for up to a week. Just be sure to let them come to room temperature before enjoying for the best flavor and texture.
Can I Substitute Other Types of Chocolate?
Yes! If you’re not a fan of white chocolate, feel free to use dark or milk chocolate instead. You can melt it the same way and drizzle it over the bars, giving a different flavor profile while still being delicious!
What Should I Do If My Batter Is Too Thick?
If your batter seems too thick, you can add a tablespoon or two of milk or water to thin it out slightly. Just mix a little at a time until you reach a smooth, pourable consistency that’s still thick enough to hold its shape when baked.
