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.
I first baked these blondie bars on a chilly October weekend when my family wanted something sweet but not too fussy. The aroma of pumpkin and spices filled the kitchen, and the gooey bites were an instant hit. Now, it's a go-to autumn treat we all look forward to.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour: For structure and softness
- 1 tsp baking powder: Helps the bars rise
- 1/2 tsp baking soda: Aids leavening and browning
- 1/2 tsp salt: Boosts flavor balance
- 1 1/2 tsp ground cinnamon: Adds warmth
- 1/2 tsp ground ginger: For subtle spiciness
- 1/4 tsp ground nutmeg: Autumn flavor boost
- 1/8 tsp ground cloves: A touch of earthy spice
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled: Richness and moisture
- 1 cup (200 g) light brown sugar, packed: Sweet and tender crumb
- 2 large eggs: For binding and richness
- 1 cup (240 g) canned pumpkin purée: Signature flavor & moisture
- 2 tsp pure vanilla extract: Rounds out flavor
- 1 cup (170 g) white chocolate chips: Sweet creamy bites
- 1/2 cup (60 g) chopped pecans or walnuts (optional): Nutty crunch (optional)
Instructions
- Prep Oven & 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.
- Combine Wet Ingredients:
- In a large bowl, whisk melted butter and brown sugar until smooth. Beat in eggs, pumpkin purée, and vanilla until combined.
- Fold Together:
- Gently fold the dry mixture into the wet mixture until just incorporated (do not overmix).
- Add-ins:
- Fold in white chocolate chips and nuts if using.
- Bake:
- Spread batter evenly in prepared pan. Bake 28–32 minutes until center is set and a toothpick comes out with a few moist crumbs.
- Cool & Serve:
- Let cool completely in pan on wire rack. Lift out, using parchment, and cut into 16 bars.
Pin it Sharing these bars with the kids is now a regular part of our autumn afternoons. Everyone likes choosing their slice—whether packed with nuts or just pure pumpkin blondie.
Required Tools
Use a 9x9-inch (23x23 cm) baking pan, mixing bowls, whisk, rubber spatula, parchment paper, and wire rack to make preparation and clean up a breeze.
Allergen Information
Contains wheat (gluten), eggs, milk (butter, white chocolate), and tree nuts (if added). Check chocolate and pumpkin purée labels for hidden allergens.
Nutritional Information
Per serving: 225 calories, 11 g total fat, 29 g carbohydrates, 3 g protein.
Pin it Try these pumpkin muffin blondie bars for your next cozy night in. They're a sweet, easy treat everyone will love!
Frequently Asked Questions
- → Can I substitute white chocolate chips?
Yes, dark or milk chocolate chips work well. You can also leave them out for a less sweet bar.
- → How do I make these nut-free?
Simply omit the pecans or walnuts. The bars will still keep their soft, flavorful texture.
- → What’s the best pan size to use?
A square 9x9-inch pan provides ideal thickness and even baking for these bars.
- → How should I store leftovers?
Place cooled bars in an airtight container at room temperature. They stay fresh for up to four days.
- → Can I freeze pumpkin blondie bars?
Yes, wrap tightly in plastic and freeze for up to two months. Thaw at room temperature before serving.
- → How can I tell when the bars are done?
Look for set centers and a toothpick with a few moist crumbs after baking for the recommended time.