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 pumpkin muffin blondie bars as a fall treat for my family. They loved how each square delivered a perfect mix of comforting spices and creamy pumpkin.
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 cooled: 1/2 cup (115 g)
- Light brown sugar, packed: 1 cup (200 g)
- Eggs: 2 large
- Pumpkin purée: 1 cup (240 g), canned
- Vanilla extract: 2 tsp, pure
- White chocolate chips: 1 cup (170 g)
- Pecans or walnuts (optional): 1/2 cup (60 g), chopped
Instructions
- Prep Pan:
- Line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang for removal.
- Mix Dry Ingredients:
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Mix Wet Ingredients:
- Whisk melted butter and brown sugar until smooth. Beat in eggs, pumpkin purée, and vanilla until combined.
- Combine Wet & Dry:
- Gently fold dry mixture into wet until just incorporated. Do not overmix.
- Add-ins:
- Fold in white chocolate chips and nuts, if using.
- Bake:
- Spread batter in pan. Bake at 350°F (175°C) for 28–32 minutes, until center is set & toothpick comes out with a few moist crumbs.
- Cool & Slice:
- Cool completely in pan on rack. Use parchment overhang to lift out. Cut into 16 bars.
Save We cut these bars together and shared them with hot cocoa after a chilly walk, turning our kitchen into a cozy autumn retreat.
Required Tools
9x9-inch (23x23 cm) baking pan, mixing bowls, whisk, rubber spatula, parchment paper, wire rack
Allergen Information
Contains wheat (gluten), eggs, milk (butter, white chocolate), and tree nuts (if added). Always check chocolate and pumpkin purée labels for potential allergens.
Nutritional Information
Each serving: 225 calories, 11 g total fat, 29 g carbohydrates, 3 g protein
Save Enjoy these pumpkin muffin blondie bars as a dessert or sweet snack to celebrate the flavors of fall.
Recipe Help & FAQs
- → How do I achieve a chewy texture while keeping the bars moist?
Gently fold the dry ingredients into the wet mixture and avoid overmixing. Baking at the correct temperature ensures a tender crumb.
- → Can I substitute the white chocolate chips?
Yes, swap white chocolate chips for milk or dark chocolate chips, or omit them for a simpler flavor profile.
- → What are some nut alternatives for add-ins?
Try sunflower seeds or pumpkin seeds for crunch, or skip the nuts for a nut-free version.
- → How can I store leftover bars?
Keep bars in an airtight container at room temperature for up to four days to maintain freshness and softness.
- → Is there a way to enhance the flavor?
Sprinkle coarse sea salt on top before baking, or add extra spices like allspice for added depth and aroma.
- → Can I use fresh pumpkin instead of canned purée?
Absolutely! Use well-cooked, mashed pumpkin for similar results, ensuring it's not too watery for the batter.