Perfect Pumpkin White Chocolate Chip Bars
These Pumpkin White Chocolate Chip Bars are perfectly moist, chewy and have all of the spice and warmth of classic pumpkin pie. And the white chocolate chips - OMG! These bars won't let you down!
Servings: 18 Servings
Calories:
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon pumpkin-pie spice
- 1 teaspoon cinnamon for some extra spice
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup unsalted butter room temperature
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 cup canned pumpkin puree
- 1 12 ounces package Ghirardelli white chocolate chips add less or more as desired.
Instructions
- Preheat oven to 350 degrees.
- Line a 9x13 baking dish with foil, leaving an overhang on all sides and spray with non-stick spray.
- In a medium bowl, add flour, pie spice, cinnamon, baking soda, and salt and whisk, then set aside.
- Using an electric mixer, cream butter and sugars on medium-high speed until smooth.
- Beat in egg until combined.
- Add in pumpkin puree and mix until well incorporated.
- Reduce speed to low, and mix in dry ingredients until just combined.
- Fold in white chocolate chip, saving some for the top of the bars
- Spread batter evenly in prepared pan.
- Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 40 minutes.
- Cool completely in pan.
- Take cake out of pan by pulling on the tin foil on the sides, then cut into squares.
- Serve plain, sprinkled with powder sugar or drizzle with white chocolate.