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These Pumpkin White Chocolate Chip Bars are everything you love about fall baking — moist, chewy, warmly spiced, and studded with sweet white chocolate chips. They taste like a pumpkin blondie meets a gooey cookie bar, and they disappear fast whenever I make them. If you need easy fall treats, these pumpkin dessert bars always deliver.

More Pumpkin goodness? If you’re in full fall‑baking mode, you’ll be swooning over these cozy favorites too — Pumpkin White Chocolate Oatmeal Cookies, Ultimate Pumpkin Bars, Pumpkin Cheesecake Bars and this Pumpkin Cheesecake Pie! They’re all packed with warm spices, creamy pumpkin, and that irresistible autumn comfort we wait for all year.

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Why You’ll Love These Pumpkin White Chocolate Chip Bars

Soft, chewy blondie‑style texture
Warm pumpkin spice + cinnamon
Sweet pops of white chocolate
One bowl of dry ingredients, one bowl of wet — super easy pumpkin bar recipe
Perfect pumpkin dessert bars for fall parties, bake sales, or cozy weekends

What Makes This Recipe Work

Pumpkin puree adds moisture and richness
Butter + sugars create that signature blondie chew
Pumpkin pie spice + cinnamon give warm, classic fall flavor
White chocolate chips balance the spice with creamy sweetness

Ingredients for Pumpkin White Chocolate Chip Bars

Easy Pumpkin Bar Recipe

2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon cinnamon (for extra warmth)
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter (room temperature)
3/4 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 cup canned pumpkin puree
1 (12 oz) bag Ghirardelli white chocolate chips (use more or less as desired)

How to Make Pumpkin White Chocolate Chip Bars

Preheat oven to 350°F.
Line a 9×13 baking dish with parchment, leaving an overhang, and spray with nonstick cooking spray.
In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt.
In a separate bowl, cream butter and sugars until smooth.
Beat in the egg.
Mix in pumpkin puree until fully incorporated.
Reduce mixer speed to low and add dry ingredients until just combined.
Fold in white chocolate chips, saving some for the top.
Spread batter evenly in the prepared pan.
Bake 30–40 minutes, until edges pull away slightly and a toothpick comes out with moist crumbs.
Cool completely.
Lift out using the parchment paper overhang and cut into squares.
Serve plain, dusted with powdered sugar, or drizzled with melted white chocolate.

Ingredient Notes

Pumpkin puree: Use canned pumpkin, not pumpkin pie filling.
White chocolate chips: Ghirardelli melts beautifully and stays creamy.
Butter: Room temperature is key for proper creaming.
Pumpkin pie spice: Homemade or store‑bought both work great.

Substitutions & Variations for Pumpkin Bars

Swap white chocolate for caramel chips, butterscotch chips, or milk chocolate chips
Add chopped pecans or walnuts for crunch
Brown the butter for deeper flavor
Add a cream cheese swirl for pumpkin cheesecake bars
Make thicker bars in an 8×8 pan (increase bake time)

Pumpkin Blondie Variation

If you want these bars to lean more like true pumpkin blondie bars, reduce the pumpkin to ½ cup, increase the butter to 1 cup, add an extra egg yolk, and use 1¾ cups flour instead of 2. A little more brown sugar (¾ cup) gives that classic blondie chew, and baking in an 8×8 pan makes them thick and fudgy.

Pan Sizes, Thickness & Bake Times for Pumpkin White Chocolate Chip Bars

This recipe works beautifully in different pans depending on how thick you like your pumpkin bars — just adjust the bake time a bit:

9×13 pan — classic pumpkin bar thickness (~¾ inch) Bake: 30–40 minutes
9×9 pan — thicker, chewier bars (~1 to 1¼ inches) Bake: 35–45 minutes
8×8 pan — very thick, blondie‑style bars (~1½ inches) Bake: 40–50 minutes

Tips for Perfect Pumpkin White Chocolate Chip Bars

Don’t overmix once the flour is added
Save some chips for the top — pretty + delicious
Bake until edges pull away slightly
Cool completely before cutting
Use parchment paper for clean removal

For more cozy fall baking guidance, visit my Baking 101 Tips page — it’s full of simple tricks that help pumpkin bars bake up soft, chewy, and perfect every time.

Serving Ideas

Drizzle with melted white chocolate
Dust with powdered sugar
Serve warm with vanilla ice cream
Pair pumpkin dessert bars with chai, pumpkin spice latte, or hot apple cider

Storage & Freezing Pumpkin White Chocolate Chip Bars

Room Temperature (3–4 Days) Keep the bars in an airtight container lined with parchment. They stay soft and chewy on the counter, and the parchment keeps the layers from sticking together.
Refrigerator (Up to 1 Week) Store in an airtight container or wrap the bars individually in plastic wrap. Chilling helps the white chocolate stay firm and the bars hold their shape.
Freezer (Up to 3 Months) Wrap each bar in plastic wrap, then tuck them into a freezer‑safe bag or container. This keeps them fresh and prevents freezer burn.
Thawing Let them come to room temp, or warm one up for 10–15 seconds for that fresh‑from‑the‑oven coziness.

FAQs for Pumpkin White Chocolate Chip Bars

Can I use fresh pumpkin instead of canned?

Yes — just make sure it’s very smooth and not watery so the bars stay chewy and hold their shape.

Can I swap the white chocolate chips?

Definitely. Butterscotch, caramel, or milk chocolate chips all taste dreamy with pumpkin.

Why do my pumpkin dessert bars seem too soft in the center?

Pumpkin adds moisture, so the bars will naturally be soft. If they seem too soft, bake them a few extra minutes until the edges pull away slightly.

Can I bake these in a smaller pan?

Yes — an 8×8 pan makes thicker, fudgier bars. Just increase the bake time a bit.

Do these pumpkin blondie bars freeze well?

They freeze beautifully. Wrap each bar and store in a freezer‑safe bag or container for up to 3 months.

If you’re craving an easy pumpkin bar recipe that delivers all the cozy fall flavors in one chewy, white‑chocolate‑studded bite, these bars are the kind you’ll want to bake on repeat. They have that soft, blondie‑style texture everyone loves, making them feel like the best pumpkin blondie bars to welcome in sweater season. Simple to make, perfect for sharing, and even better enjoyed warm with a cup of something cozy — these pumpkin bars never disappoint.

Craving more cozy bakes? Join me on Pinterest, Instagram or Facebook for daily dessert inspo.

More Delish Bars You’ll Love!

Perfect Pumpkin White Chocolate Chip Bars

Kim Lange

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!

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Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Course Dessert

Servings 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.

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
Line a 9x13 baking dish with parchment paper, 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 parchment paper on the sides, then cut into squares.
Serve plain, sprinkled with powder sugar or drizzle with white chocolate.

Notes

To make these more blondie‑style:

Reduce pumpkin to ½ cup, increase butter to 1 cup, add 1 egg yolk, and reduce flour to 1¾ cups. Use ¾ cup brown sugar for extra chew, and bake in an 8×8 pan for thicker blondie bars.