Pumpkin White Chocolate Chip Bars
For my second day of a Week of Pumpkin, I bring you a classic flavor combo. These pumpkin bars originally come from a Martha Stewart recipe that uses semi-sweet chocolate chips. As I mentioned when I made the Pumpkin Spice Cheesecake Brownies, I definitely think of cream cheese or white chocolate as a better companion to the pumpkin flavor than chocolate (although dark chocolate is also great).
I took these bars to ReRack last week and they were a big hit. They disappeared really quickly. I’m glad I had the chance to taste one before we got there otherwise I might have missed my chance (I have to be honest, I ate two while I was cutting these bars. They’re that good).
Pumpkin White Chocolate Chip Bars
Ingredients:
2 cups all-purpose flour
1 tablespoon pumpkin-pie spice - I didn't have any, so I used this recipe to make a substitute
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) white chocolate chips
Directions:
Preheat oven to 350 degrees.
Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides.
In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 40 minutes. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.
Recipe from Loves To Eat
And don’t forget about my Power of Pink Challenge going on all month.
Check out my week of pumpkin here.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
LOVE the decorated cupcakes! What recipe did you use? They look delicious. 🙂
It was nice meeting you yesterday. Your m&m cookies were yummy as well.
Thanks Elina! I used this recipe for Irish Car Bomb cupcakes from Smitten Kitchen. I’ll do a full post with the recipe and details later.
Super cute!! They look delicious too. 🙂
Thanks for the inspiration; I had seen the general idea elsewhere but never thought about doing it for sports logos for some reason. I made a few cupcake toppers this afternoon that I’ll be posting soon. (peasandcues.wordpress.com) Great idea!!
I love this! Im going to try to make some candy toppers for my cupcakes now.
They are so adorable! I don’t know why I do not do cupcakes more often. They are a such a crowd pleaser 🙂
They are so adorable! I don’t know why I do not do cupcakes more often. They are a such a crowd pleaser 🙂
I actually prefer the yellow sprinkles to the idea of yellow/gold frosting. It makes them look SO CHIC
I don’t know if the frosting or actually cupcake was my favorite part, so good I had to bring one to work with me on Monday.