If you’re craving a dessert that perfectly captures the cozy flavors of fall yet brings a fun twist to your sweet tooth, this White Chocolate Pumpkin Bars Recipe is exactly what you need. These bars marry the warm spices of pumpkin with the creamy decadence of white chocolate in every luscious bite. Each square is a delightful balance of moist pumpkin cake, sweet white chocolate chips, and a crunchy surprise from white chocolate-covered pretzels. It’s a recipe that’s as comforting as your favorite sweater and as festive as any autumn gathering.
Ingredients You’ll Need
This White Chocolate Pumpkin Bars Recipe calls for simple, pantry-friendly ingredients that come together to create layers of flavor and texture. Each component plays a special role in making these bars stand out – from the fluffy base to the crunchy topping and the silky white chocolate drizzle.
- 1 1/2 cup all-purpose flour: The sturdy foundation that gives structure without weighing down the bars.
- 1 tsp baking powder: Helps the bars rise just enough for a tender crumb.
- 1/2 tsp kosher salt: Balances sweetness and enhances all the flavors.
- 1 Tbsp ground cinnamon: Adds that unmistakable warm, spiced aroma perfect for pumpkin treats.
- 3/4 cup unsalted butter (melted and cooled): Provides richness and moisture to the batter.
- 1 1/2 cup light brown sugar (packed): Imparts a deep sweetness with subtle molasses undertones.
- 1 large egg: Binds everything together and gives structure.
- 2 tsp pure vanilla extract: Rounds out the flavor profile with a sweet, floral note.
- 1 15-ounce can pumpkin puree: The star of the show delivering natural moisture and that classic pumpkin taste.
- 1 cup white chocolate chips: Infuses creamy bursts of sweetness throughout the bars.
- 1 cup white chocolate covered pretzels (chopped): Adds a crunchy, salty contrast that makes these bars uniquely addictive.
- 6 ounce Ghirardelli white chocolate wafers: For melting into a luscious glaze topping.
- 1/4 cup heavy cream: Mixed with white chocolate to create a silky ganache finish.
- 1/2 cup white chocolate chips: A secondary layer of white chocolate for extra indulgence.
- 1 cup pretzels: For sprinkling on top to add the perfect salty crunch and decorative flair.
How to Make White Chocolate Pumpkin Bars Recipe
Step 1: Prepare Your Pan and Oven
First things first, move your oven rack to the center position so your bars bake evenly. Preheat your oven to 350 degrees Fahrenheit because a perfectly heated oven ensures those bars rise beautifully and cook through just right. Next, grab a 9 x 9-inch baking pan and line it with foil, leaving enough overhang on all sides for easy lifting once baked. Don’t forget to spray the foil with nonstick baking spray to make sure nothing sticks and your bars come out in perfect squares.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, and ground cinnamon. This blend of spices combined with the leavening agents is the secret to a fragrant and fluffy bar that holds together well. Set this aside while you work on the wet ingredients.
Step 3: Combine Wet Ingredients
In a large mixing bowl, beat the melted and cooled unsalted butter with the packed light brown sugar until creamy and slightly fluffy – this step is key for texture. Add in the large egg, ensuring it’s fully incorporated, followed by the pure vanilla extract that enhances every other flavor in the bar. Lastly, stir in the pumpkin puree until the mixture is smooth and luscious.
Step 4: Bring Dry and Wet Together
Gently fold the dry ingredient mixture into the wet pumpkin mixture using a spatula. Be careful not to overmix; you want just enough to combine everything evenly. The batter should be smooth and thick.
Step 5: Fold in White Chocolate and Pretzels
Now for the best part: fold in the white chocolate chips and chopped white chocolate covered pretzels. These ingredients sprinkle bursts of creamy sweetness and crunchy saltiness all through the batter, making each bite a taste sensation you won’t forget.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and smooth the top with a spatula. Bake in your preheated oven for about 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges should be set and golden, but the bars will remain tender and moist inside.
Step 7: Prepare White Chocolate Ganache
While the bars are baking, prepare the glaze by gently melting the Ghirardelli white chocolate wafers with heavy cream over a double boiler or in short bursts in the microwave. Stir until silky smooth. Once melted, stir in the remaining white chocolate chips to keep it creamy and rich.
Step 8: Finish and Garnish
Once baked, allow the bars to cool completely in the pan. Carefully lift them out using the foil overhang and transfer to a wire rack. Pour the white chocolate ganache over the top and sprinkle generously with extra pretzels for that iconic salty crunch and a beautiful presentation. Let the ganache set before slicing into 16 bars.
How to Serve White Chocolate Pumpkin Bars Recipe
Garnishes
These bars are gorgeous topped with extra pretzels that add a fresh crunch and a bit of salty contrast that perfectly balances the sweet white chocolate and pumpkin undertones. For a festive touch, sift a little cinnamon or pumpkin spice on top just before serving.
Side Dishes
Serve your White Chocolate Pumpkin Bars Recipe alongside a hot cup of chai latte or spiced coffee to double down on those warm autumn vibes. A dollop of whipped cream or a scoop of vanilla bean ice cream also pairs beautifully for an indulgent treat.
Creative Ways to Present
To really wow friends and family, arrange the bars on a rustic wooden board with scattered mini pumpkins, cinnamon sticks, and autumn leaves for a charming fall spread. You could also drizzle some caramel sauce over the bars for an extra layer of gooey goodness when serving at a holiday party.
Make Ahead and Storage
Storing Leftovers
Store any leftover White Chocolate Pumpkin Bars Recipe in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, refrigeration will extend their life to a week – just bring them back to room temperature before serving for the best flavor.
Freezing
These bars freeze wonderfully! Wrap individual bars tightly in plastic wrap and place them in a freezer-safe container or bag. They will keep well for up to 3 months. When you’re ready to enjoy, thaw them overnight in the fridge or at room temperature for a few hours.
Reheating
For a warm, freshly baked feel, pop the bars in a microwave for 10–15 seconds or heat briefly in a 300-degree Fahrenheit oven for about 5 minutes. This will soften the texture and slightly melt the white chocolate topping, making them taste like they just came out of the oven.
FAQs
Can I substitute pumpkin puree with fresh pumpkin?
Yes, you can use fresh pumpkin, but it needs to be cooked and pureed until smooth before using. Be sure to drain excess moisture by straining it in a cheesecloth to prevent your bars from becoming too wet.
Is it possible to make this recipe gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free baking flour blend that contains xanthan gum to maintain the texture. The results remain delicious and moist.
Can I use regular pretzels instead of white chocolate covered pretzels?
Definitely. While white chocolate covered pretzels add sweetness and saltiness, regular pretzels will still provide that crucial crunch and salty contrast. You might want to add a little extra white chocolate chips to balance the flavor.
How long will the bars keep their freshness?
When stored properly, these bars will stay fresh for about 3 days at room temperature or up to a week refrigerated. Beyond that, freezing is your best option.
Can I make these bars dairy-free?
Yes, you can swap butter for a dairy-free margarine and use dairy-free white chocolate chips and cream alternatives. The texture and taste remain rich and delicious with these substitutions.
Final Thoughts
Once you experience the magic of this White Chocolate Pumpkin Bars Recipe, it will quickly become a seasonal favorite to share with loved ones. The blend of cozy pumpkin spices, creamy white chocolate, and salty crunch is truly irresistible. Don’t hesitate to give it a try and watch how these bars brighten any autumn day with their comforting flavors and delightful textures.
Print
White Chocolate Pumpkin Bars Recipe
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These White Chocolate Pumpkin Bars combine the rich, creamy flavor of pumpkin with sweet white chocolate chips and a hint of cinnamon for a perfect fall treat. Topped with a decadent white chocolate pretzel ganache, these bars are sure to please with their balance of sweet and salty flavors and moist texture.
Ingredients
Dry Ingredients
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 Tbsp ground cinnamon
Wet Ingredients
- 3/4 cup unsalted butter (melted and cooled)
- 1 1/2 cup light brown sugar (packed)
- 1 large egg
- 2 tsp pure vanilla extract
- 1 15 ounce can pumpkin puree
Mix-ins and Toppings
- 1 cup white chocolate chips
- 1 cup white chocolate covered pretzels (chopped)
- 6 ounce Ghirardelli white chocolate wafers
- 1/4 cup heavy cream
- 1/2 cup white chocolate chips (for ganache)
- 1 cup pretzels (for garnish)
Instructions
- Prepare Oven and Pan. Move the oven rack to the center position and preheat the oven to 350 degrees F. Line a 9 x 9-inch baking pan with foil, allowing some foil to overhang on all sides for easy removal. Press the foil firmly into the corners of the pan and spray the foil-lined pan with nonstick baking spray.
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, and ground cinnamon until well combined.
- Combine Wet Ingredients. In a large bowl, mix the melted and cooled unsalted butter with the light brown sugar until smooth. Add in the egg and vanilla extract, stirring until fully incorporated. Then add the canned pumpkin puree and stir until the mixture is uniform and smooth.
- Combine Wet and Dry. Gradually add the dry ingredient mixture into the wet ingredients, folding carefully to make a smooth batter without overmixing.
- Add White Chocolate and Pretzels. Fold in the white chocolate chips and chopped white chocolate covered pretzels evenly into the batter.
- Bake the Bars. Pour the batter into the prepared baking pan and smooth the top evenly. Bake in the preheated oven for about 45 minutes, or until a toothpick inserted near the center comes out clean or with just a few moist crumbs attached.
- Prepare the Ganache. While the bars bake, heat the heavy cream in a small saucepan or microwave until just simmering. Pour over the Ghirardelli white chocolate wafers and 1/2 cup white chocolate chips in a medium bowl. Let sit for a few minutes, then stir until smooth and glossy.
- Add Ganache and Garnish. When the bars come out of the oven, let them cool in the pan for about 15 minutes. Pour the white chocolate ganache evenly over the top. Immediately sprinkle the 1 cup of pretzels evenly on top of the ganache to garnish. Let the bars cool completely and ganache set before lifting from the pan using the foil edges and cutting into 16 bars.
Notes
- Use room temperature eggs for easier mixing.
- If you can’t find white chocolate covered pretzels, regular pretzels can be used, but the flavor and texture will vary.
- Allow the bars to cool completely so the ganache sets properly for easier slicing.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a gluten free version, substitute the all-purpose flour with a gluten-free flour blend.
