Image by QuintanaRoo via Flickr
With the nip of fall in the air I get the urge to bake. Sweet, yummy stuff chock full of spices like cinnamon, ginger, and cloves. Well, today I baked up a batch of these babies, and you have never tasted a pumpkin bar like these bad boys. I also have to tell you (as I wipe the tell-tale crumbs from my keyboard) that they will not last long around my house. Oh no.
White Chocolate Pumpkin Bars
2 c. all- purpose flour
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. baking soda
1 c. (2 whole sticks!) butter, room temperature
1/2 c. white sugar
1/2 c. brown sugar
1- 1/4 c. pumpkin puree
2 tsp. vanilla extract
2 c. white chocolate chips (1-12 oz. package, I like Ghirardelli)
2/3 c. chopped walnuts (or pecans, or macadamia nuts)
- Heat your oven to 350 and spray a jelly roll pan, (I used a 13x9), with cooking spray.
- Mix the flour, cinnamon, cloves, and baking soda in a bowl.
- Beat the butter and sugars in a large bowl until combined and creamy.
- Beat in the pumpkin, egg, and vanilla until blended.
- Gradually add the flour mixture and mix until combined.
- Stir in 1-1/2 c. white chocolate chips and 2/3 c. nuts.
- Bake for 18-22 minutes or until a wooden pick comes out clean. Cool completely.
- Melt remaining chips in a heavy duty plastic zip bag. Microwave at 70% power for 45 seconds, knead bag, and continue microwaving at 70% for 10-15 seconds until they are melted.
- Cut a teeny tiny hole in a corner of the bag and squeeze chocolate in a pretty design over the bars. Cut ‘em up and enjoy!
Enjoy, and if you make them, do me a favor and tell me what you think.
Adapted from a Nestle / Libby’s recipe.