Grab a cup of coffee, my friend, and treat yourself to one (or two!) Easy Pumpkin Bars with White Chocolate Chips. Moist and delicious, these easy pumpkin blondies have just the right blend of my favorite seasonal spices — cinnamon, ginger, nutmeg, and cloves —and make a delicious treat for an afternoon coffee break.
Quick and easy, the aroma wafting from your kitchen while this little pumpkin dessert bakes is fantastic. Go ahead and stock up on canned pumpkin now because you’ll want to make these easy pumpkin bars again and again!
Easy Pumpkin Bars with White Chocolate Chips
Quick and Easy. That’s pretty much my mantra when it comes to cooking and baking and it’s proven by the many easy dessert recipes you can bind on my blog. I especially like desserts that can be baked and served in the same baking dish.
Good ‘ole brownies and blondies, cookie bars, and sheet cakes work for us because we’re pretty casual around here most of the time.
Sometimes, we’re even spontaneous and plan last-minute backyard parties. When that happens, you can be sure dessert will be something that doesn’t require any special ingredients.
Come Fall, you’ll always find canned pumpkin in our pantry, so making these Pumpkin Blondies was a no brainer when my hubby said, “Oh, yeah, the neighbors are coming over…”
I love entertaining — even when it’s impromptu — and love to make desserts that can be “whipped up” quickly and without a lot of fuss. These Pumpkin Bars definitely fit the bill and they’re yummy, too!
How to make easy Pumpkin Bars
The best thing about making these pumpkin bars is that you don’t even need to get out the mixer. Everything can be mixed by hand and ready to bake in just minutes!
- Whisk together the dry ingredients in one bowl (flour, baking powder, salt, and spices).
- In a larger bowl, melt the butter and then stir in the sugars.
- Add the egg, canned pumpkin puree (not pumpkin pie mix) and vanilla to the butter and sugar mixture.
- Pour the wet mixture into the dry ingredients and stir just until combined. Gently fold in the chocolate chips and nuts, if using.
- Spread the batter into a lightly greased baking dish and bake. EASY!
How to make white chocolate glaze
These Pumpkin Bars are just as tasty without added chocolate glaze, but I think a little gives the bars some pizzazz — even when it’s a haphazard drizzle like mine!
To make the white chocolate glaze, melt one half cup white chocolate chips with a tablespoon (or two) of milk at 50 percent power in the microwave. Be sure to set the timer to 30 second increments and stir until melted. This will probably require 3 or 4 increments.
Pumpkin dessert recipes
It’s pumpkin spice and everything nice season, friends, and I think you’re gonna love all these pumpkin treats!
- Pumpkin Cheesecake Brownies = Creamy pumpkin flavored cheesecake swirled into a rich, dark chocolate brownie – pure heaven!
- Frozen Pumpkin Pie Cheesecake – No baking required with this smooth and creamy seasonal pie.
- Gingersnap Pumpkin Pie Cheesecake Bars – Sugar and spice and everything nice! Gingersnap Pumpkin Pie Cheesecake Bars start with layers of pumpkin pie and creamy cheesecake on a crispy gingersnap crust and are finished off with a decadent caramel pecan sauce.
- Pumpkin Chocolate Chip Cookies – These light and airy pumpkin cookies chock full of chocolate chips and chopped hazelnuts are perfect for Fall parties or tailgates!
- Pumpkin Mascarpone Dip – Serving creamy Pumpkin Mascarpone Dip in a carved out pie pumpkin makes a creatively delicious centerpiece for any Fall dinner party.
- Pumpkin Donuts with Molasses Glaze – Mini baked Pumpkin Donuts with Molasses Glaze are bursting with Fall flavor – pumpkin and spices, a cinnamon glaze with a spoonful of molasses, and toasted walnuts.
To make this recipe you may need…
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I always use Ghiradelli White Chocolate Chips in my baking because they’re top-quality, creamy, and I find they tend to melt easier than some other brands.
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Easy Pumpkin Bars with White Chocolate Chips Recipe
Some brownie recipes instruct you to line the baking pan with aluminum foil and spray lightly with cooking spray. I found that doesn’t work for these pumpkin bars. Instead, simply spray the bottom of your cake pan lightly with cooking spray.
If you prefer dark chocolate, by all means use semi-sweet dark or milk chocolate chips instead of the white chocolate chips. Also, if you don’t have all the spices in your pantry, one tablespoon of pumpkin pie spice can be substituted — making this recipe even simpler!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 cup unsalted butter, melted
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla exract
- 1 cup canned pumpkin puree
- 1 package, 12 oz. white chocolate chips (save 1/2 cup for the drizzle)
White Chocolate Drizzle
- 1/2 cup white chocolate chips
- 2 - 3 tablespoons milk
- 1/4 teaspoon vanilla
- Preheat oven to 350 degrees. Lightly coat a 9x13 inch baking dish with cooking spray.
- In a large bowl whisk together the flour, baking soda, salt and spices.
- Stir together the melted butter and sugars in another large bowl. Add the egg, vanilla, and pumpkin puree and blend with a whisk.
- Pour the dry ingredients into the pumpkin mixture and stir. Add the white chocolate and stir just until fully incorporated.
- Spread the batter evenly in the prepared pan and bake 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
White Chocolate Drizzle
- Place 1/2 cup white chocolate chips in a small microwave-safe bowl with 2 tablespoon milk. Microwave at 50% power for 30 seconds. Stir and repeat cycle until chocolate is melted and smooth. Add more milk during the last cycle if the drizzle is too thick.
- Using a fork or spoon, lightly drizzle warm glaze over top of cooled pumpkin bars. Allow to set before cutting into bars.
Recipe adapted from Glorious Treats
- You may substitute one tablespoon of pumpkin pie spice for all the spices.
- Fold in 2/3 cup chopped walnuts or pecans to the batter, if desired.
- Not a white chocolate fan? Substitute dark chocolate chips instead.
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Amount Per Serving: Calories: 229Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 137mgCarbohydrates: 27gFiber: 1gSugar: 19gProtein: 2g
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Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!