We had our “so-much-food” carry-in at work this week for Thanksgiving! Our carry-ins are considered a day you ‘graze’. By grazing, I mean we eat ALL DAY LONG. Like cows out to pasture…ya know? The most exercise you get is walking from buffet table to buffet table.
You should have seen all the cookies, cakes, candy, donuts and candies that were adorning our holiday tables. Of course, there were other foods, like your cheesy dips, chips, savory crockpot items and sides. But, the main attraction of the day, are the decadent, sugary, rich desserts.
Right down my alley!! What’s not to like?
I always have a hard time figuring out what to bring to these affairs. You don’t want to bring the dish that no one touches. That’s like being the last one picked in dodge-ball when deciding teams! Been there, done that! It’s not a good, warm fuzzy feeling, right? (Or am I the only one who’s been picked last?)
But, since we are honoring Thanksgiving, I finally decided to do something pumpkin-fied and bake these Pumpkin White Chocolate Chip Bars, except I renamed them Perfect Pumpkin White Chocolate Chip Bars. Because, to me, these are the Perfect Pumpkin Bars ever!
They’re perfectly moist, chewy and have all of the spice and warmth of classic pumpkin pie. And the white chocolate chips, are such a nice addition. These bars won’t let you down! They will be eaten! They won’t be the last ones left sitting all alone at the table.
Truth be told, I ate 3, just while I was cutting them into squares. So I alone, probably could have polished these off, if I hadn’t had to take them to the office. Eat them plain, sprinkled with powder sugar or drizzle them with white chocolate! I took them in drizzled with white chocolate, but I liked and prepared them all 3 ways and they were ‘perfectly’ divine! Plenty of bars to share!!
Here’s the perfect recipe! Hope you enjoy!
Perfect Pumpkin White Chocolate Chip Bars
- 2 cups all-purpose flour
- 1 tablespoon pumpkin-pie spice
- 1 teaspoon cinnamon for some extra spice
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter 2 sticks, room temperature
- 1 1/4 cups sugar
- 1 large egg
- 3 tablespoons maple syrup
- 1 cup canned pumpkin puree
- 1 package Ghirardelli white chocolate chips 12 ounces
- 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 sugar on medium-high speed until smooth.
- Beat in egg and maple syrup 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 chips.
- 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.