# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/8 teaspoon ground cloves
→ Wet Ingredients
09 - 1/2 cup unsalted butter, melted and slightly cooled
10 - 1 cup light brown sugar, packed
11 - 2 large eggs
12 - 1 cup canned pumpkin purée
13 - 2 teaspoons pure vanilla extract
→ Add-ins
14 - 1 cup white chocolate chips
15 - 1/2 cup chopped pecans or walnuts (optional)
# How to Make It:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed.
03 - In a separate large bowl, whisk melted butter and brown sugar until smooth. Beat in eggs, pumpkin purée, and vanilla extract until fully combined.
04 - Gently fold dry ingredients into wet mixture until just combined, being careful not to overmix.
05 - Fold in white chocolate chips and chopped nuts, if using.
06 - Spread batter evenly into prepared pan. Bake for 28–32 minutes, or until center is set and a toothpick inserted comes out with a few moist crumbs.
07 - Cool completely in the pan on a wire rack. Lift out using the parchment overhang. Cut into 16 even bars.
