Pumpkin White Chocolate Chip Bars

Soft, chewy pumpkin spice bars with all the warm and yummy spices with tons of white chocolate chips and a touch of turmeric.
I saw cookies like these at the store the other day, I got them of course to try them out. They were okay.
They didn't have enough white chocolate, I added some to the tops. Nor did they have enough spice to them.
Maybe a hint of cinnamon, ginger, nutmeg and clove.
This batch I made sure to enough cinnamon and all the warm spices that remind of the holiday seasons.
They also have a touch of turmeric to give it a little more spice and give it some health benefits.
Also these bars have browned butter so they are automatically better.

Recipes you may like
Lofthouse-Style Pumpkin Spice Cookies
Pumpkin Spice Chocolate Chip Muffin Tops
Pumpkin Spice Latte Crumb Cake


Pumpkin White Chocolate Chip Bars

Prep-20 minutes
Chilling- at least 3 hour, overnight is best
Baking- 20 to 25 minutes


3 1/2 cups Unbleached All Purpose Flour
1 cup Unsalted Butter, browned and cooled
3/4 cup Granulated Cane Sugar
3/4 cup Dark Brown Sugar
1 1/2 cups Pumpkin Puree, not pumpkin pie filling
2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 large eggs
2 Tablespoons Ground Pumpkin Spice
1 teaspoon Ground Turmeric, optional
2 cups White Chocolate Chips
1 Tablespoon Pure Vanilla Extract
1 teaspoon Fine Sea Salt

1. In a medium sauce pan, brown butter on a medium high heat for about 10 minutes or until nutty in fragrance and golden brown. Do not whisk just swirl the pan every couple of minutes. Remove from the stove and let sit until solid.
2. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin spice, turmeric and sea salt. Set aside.
3. Once the butter has solidified cream with the granulated sugar and brown sugar until light and fluffy. Can take up to 4 minutes.
4. Add in pumpkin puree, eggs and vanilla extract. Beat until eggs are well incorporated. Scrap sides.
5. Slowly add in 3/4 of the flour mixture. Beat until the flour is well incorporated. Add in white chocolate chips and last of the flour. Fold until incorporated.
6. Cover and chill for at least 3 hours. Chill it overnight is best.
7. Preheat oven to 325 degree and cover one jelly roll pan with parchment. Press the  dough evenly with the bottom of a measuring up. Bake in the over for 20 to 25 minutes.
8. Let cool on a cookie sheet for 5 to 10 minutes then let cool completely before consuming or storing.


  1. Pumpkin bars are life and I love the addition of white chocolate chips!

  2. This has just made me very excited for all the Fall recipes! Looks delicious :-)

  3. OMG! How amazing do these look! Perfect for the fall!


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