Pumpkin White Chocolate Bars

With Thanksgiving less than one week away, I have had pumpkin on the brain. Have you ever done a search for pumpkin recipes on the internet? It’s amazing how many come up on a search engine. There are pumpkin pies, pumpkin cakes, pumpkin soups, pumpkin cookies, even pumpkin fudge. I decided to try a recipe for pumpkin bars that incorporated white chocolate chips instead of the usual walnuts or pecans. What I ended up with was a super-moist, super-rich baked good that reminds me more of a brownie than a bar. After the bars cooled, I drizzled a powdered sugar frosting on top for an extra punch. (I should mention I wish I knew how rich these bars were before I frosted them)!

Here are the bars before and after being cut:

Pumpkin White Chocolate Bars
Prep time
Cook time
Total time
Serves: 16
  • 2 sticks butter, softened
  • 1 & ¼ cups white sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree
  • 2 cups all-purpose flour
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 12 oz. bag white chocolate chips
  1. Preheat oven to 350 degrees. Line bottom and sides of a 13x9 inch pan with aluminum foil.
  2. In a large bowl beat together butter and sugar until fluffy. Beat in egg and vanilla. Beat in pumpkin.
  3. Add flour, pumpkin pie spice, baking soda, and salt. Beat on low until just combined. Stir in chips.
  4. Spread batter evenly in prepared pan. Bake 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan.
  5. Peel off foil and cut into bars with a serrated knife.
*To frost, melt 1 tablespoon butter in microwave safe bowl. Add ½ teaspoon vanilla extract and a dash of whole milk. Stir in two cups powdered sugar. Add enough milk until the frosting is just slightly runny. Using a plastic baggie (I used ziploc), spoon in the frosting mixture. Snip off the corner of the bag and squeeze the frosting out onto the bars in whatever design your merry heart desires. Enjoy!
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