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Perfect Pumpkin White Chocolate Chip Bars!
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Perfect Pumpkin White Chocolate Chip Bars

They're 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!
Cook Time30 mins
Course: Dessert
Keyword: bars, chocolate chip, fall baking, pumpkin, pumpkin bars, white chocolate chips
Author: Kim Lange


  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin-pie spice
  • 1 teaspoon cinnamon for some extra spice
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup unsalted butter 2 sticks, room temperature
  • 1 ¼ 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.