Yummy White Chocolate Pumpkin Bars…mmm GOOD

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
1 egg
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)

1. Heat your oven to 350 and spray a jelly roll pan, (I used a 13x9), with cooking spray.
2. Mix the flour, cinnamon, cloves, and baking soda in a bowl.
3. Beat the butter and sugars in a large bowl until combined and creamy. 
4. Beat in the pumpkin, egg, and vanilla until blended.
5. Gradually add the flour mixture and mix until combined.
6. Stir in 1-1/2 c. white chocolate chips and 2/3 c. nuts.
7. Bake for 18-22 minutes or until a wooden pick comes out clean.  Cool completely.
8. 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.
9. 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.