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.
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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)
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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.
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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.
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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.
