White Chocolate Pumpkin Bars
Indulge in the delicious flavor of pumpkin with these White Chocolate Pumpkin Bars with Salted Pretzels! What could be better than combining pumpkin and white chocolate? These bars are easy to make, so you can enjoy that fresh pumpkin taste any time you want.
Easy Pumpkin Bars with Pretzels
Pumpkin bars are always a special treat. When you want to take it up a notch, you need something special. These White Chocolate Pumpkin Bars are the perfect fall treat. They’re soft and moist with just the right amount of sweetness to make them an instant favorite. The white chocolate chips add a nice contrast in texture and flavor that will have your mouth watering as soon as they come out of the oven.
What You’ll Need for White Chocolate Pumpkin Bars
- Pumpkin Puree- You want to make sure you are using pumpkin puree or pure pumpkin. Otherwise, if you use pumpkin pie filling, you are getting extra ingredients that you do not want in the pumpkin. If you use pie filling, you will not get a good result.
- White Chocolate Chips- You can use any type of white chocolate chips. I like to use a higher quality because it gives the best flavor.
- White Chocolate Covered Pretzels- There are many white chocolate covered pretzels
- Ghirardelli White Chocolate Wafers- While you ca find other white chocolate wafers, you want to use Ghiradelli. Theirs are a higher quality and this makes the difference.
What size pan can you make these in?
You want to use a 9*9 pan. You can use a 8*8 but it will increase the baking time slightly. I do not recommend using a 9*13 because the bars will be too thin.
How to Make White Chocolate Pumpkin Bars
Step 1- Preheating.
Place the oven rack into the middle and see the oven to 350 degrees.
Step 2- Prepping the Pan.
Use aluminum foil to line a 9×9-inch baking pan. Try to measure the foil to overhang off the four sides of the pan. Then, use non-stick baking spray to grease the foil.
Step 1- Wet Ingredients.
In a medium bowl, add the butter and heat in the microwave to melt. Allow the butter to cool slightly before adding in the sugar. Then, use an electric mixer to combine the ingredients until smooth. Keep mixing and add the eggs and vanilla, then carefully add in the pumpkin puree, and combine.
Step 2- Dry Ingredients.
In another bowl, add in the flour, baking powder, salt, and cinnamon and combine. Add the dry and wet ingredients together and combine using a rubber spatula. (do not overmix)
Step 3- Adding the add-ins.
Put in the white chocolate chips, and chopped chocolate-covered pretzels and fold to combine.
Step 4- Adding to the Pan.
Pour the batter into the prepared pan and smooth out using a spatula, then top with chopped pretzels.
Step 5- Baking.
Place the pan into the oven for 30-45 minutes at 350 degrees or until light brown and shiny. Take out of the oven and transfer to a wire rack.
White Chocolate Ganache
Step 1- Melting the Chocolate.
Prepare the chocolate wafers by cutting them into small pieces. Add water into a double boiler and put the wafers into a bowl over the broiler. (make sure the bowl doesn’t touch the heater) Allow the water to reach low heat while continuously stirring. Take away from the heat while constantly stirring and combine until there are no more lumps.
Step 2- Adding the Ganache on the Blondies.
Add the prepared ganache on top of the blondies and smooth out using an offset spatula.
Step 3- Topping.
Top the ganache with pretzels and white chocolate chips. Set aside.
Step 4- Serving.
Slice into bars, serve and enjoy!
How Long Do Pumpkin Bars Last?
These bars will last for about 2-3 days at room temperature, or you can store them in the fridge for up to a week.
Can You Freeze This Pumpkin Squares Recipe?
Yes, you can freeze these bars for up to 2 months. Just make sure to thaw them overnight in the fridge before serving.
More Dessert Bars Recipe:
White Chocolate Pumpkin Bars
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 Tbsp ground cinnamon
- 3/4 cup unsalted butter melted-cooled
- 1 1/2 cup light brown sugar packed
- 1 large egg
- 2 tsp pure vanilla extract
- 1 15 ounce can of pumpkin puree
- 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
- 1 cup pretzels
- Move the oven rack to the center position.
- Preheat oven to 350 degrees.
- Measure the foil with enough to have to overhang on all four sides.
- Line a 9 x 9-inch baking pan with foil.
- Work to make the foil fit into the corners of the pan.
- Spray the pan with nonstick baking spray.
- Add butter in a medium bowl, put the bowl in the microwave set on medium until the butter has
- Set the butter aside allowing it to slightly cool.
- Add in the sugar.
- With an electric mixer, beat the butter and sugar together until smooth.
- Continue mixing while adding both the eggs and vanilla.
- Slowly add in the pumpkin puree. Mix to combine.
- Whisk flour, baking powder, salt, and cinnamon together in a bowl.
- Use a rubber spatula to blend the dry ingredients in with the wet ingredients.
- Do not overmix.
- Add in the white chocolate chips and the chopped white chocolate-covered pretzels.
- Use a rubber spatula to spread the batter in the baking pan and smooth the top of the batter.
- Sprinkle chopped pretzels on top.
- Bake at 350 degrees for 30-45 minutes or until the top is golden brown and shiny.
- Remove from the oven and place the pan on a wire rack to cool.
White Chocolate Ganache:
- Chop the white chocolate wafers into small pieces.
- Pour water in a double boiler.
- Add the chopped chocolate wafers to a bowl over the double boiler.
- Position the bowl so that it does not touch the heated water.
- Bring water to low heat.
- Stir constantly.
- Move the pot away from the heat, continuing to stir.
- Stir until all of the lumps have melted.
- Pour the ganaches over the blondies.
- Use an offset spatula to cover the pan of blondies.
- Add a pretzel on top of the ganache and sprinkle several white chocolate chips around the
- Set aside.
- Cut into bars and serve.