Save Moist, spiced pumpkin bars blending the tender crumb of a muffin with the dense, chewy richness of a blondie. Perfectly balanced with autumn flavors and a touch of white chocolate.
Every autumn, these pumpkin muffin blondie bars become a staple at our weekend baking sessions because they offer the best of both worlds—comforting flavors and irresistible texture.
Ingredients
- All-purpose flour: 1 1/2 cups (190 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground ginger: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Ground cloves: 1/8 tsp
- Unsalted butter (melted and slightly cooled): 1/2 cup (115 g)
- Light brown sugar (packed): 1 cup (200 g)
- Eggs: 2 large
- Canned pumpkin purée: 1 cup (240 g)
- Pure vanilla extract: 2 tsp
- White chocolate chips: 1 cup (170 g)
- Chopped pecans or walnuts (optional): 1/2 cup (60 g)
Instructions
- Prepare pan:
- Preheat oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Mix wet ingredients:
- In a large bowl, whisk melted butter and brown sugar until smooth. Beat in eggs, pumpkin purée, and vanilla until combined.
- Combine:
- Gently fold dry ingredients into wet ingredients until just incorporated. Do not overmix.
- Add-ins:
- Fold in white chocolate chips and nuts, if using.
- Spread & bake:
- Spread batter evenly into prepared pan. Bake for 28 to 32 minutes or until center is set and a toothpick inserted comes out with a few moist crumbs.
- Cool & cut:
- Let cool completely in the pan on a wire rack. Lift out using parchment overhang and cut into 16 bars.
Save My kids love helping sprinkle a pinch of coarse sea salt over the batter before baking, and it gives the bars an extra burst of flavor at family brunches.
Required Tools
Mixing bowls, whisk, rubber spatula, 9x9-inch (23x23 cm) baking pan, parchment paper, wire rack.
Allergen Information
Contains wheat (gluten), eggs, milk (butter, white chocolate), and tree nuts (if added).
Nutritional Information
Per serving: Calories: 225, Total Fat: 11 g, Carbohydrates: 29 g, Protein: 3 g.
Save These bars bring a little autumn sweetness to your snack tray and taste even better the next day.
Kitchen Guide
- → How do I achieve a moist texture?
Gently fold dry ingredients into wet ingredients, avoiding overmixing. Use pumpkin puree for moisture and rich flavor.
- → Can I substitute the white chocolate?
Yes, use milk or dark chocolate chips, or omit chocolate for a simple spiced pumpkin bar.
- → How do I prevent bars from sticking?
Line your baking pan with parchment paper and leave an overhang to easily lift the bars after cooling.
- → Are these suitable for vegetarians?
Yes, all ingredients listed are vegetarian-friendly, just check chocolate and pumpkin puree labels for any additives.
- → What is the best way to store them?
Keep bars in an airtight container at room temperature up to four days for maximum freshness and flavor.
- → Can nuts be left out?
Absolutely! Omit pecans or walnuts for a nut-free treat, or swap with your preferred mix-ins.