Pumpkin Spice Bars Recipe is filled with all the flavors we love about autumn! If you’re like me and wait for the autumn months just to enjoy amazing pumpkin-inspired recipes, then you’ll be in heaven with this bar!
A cookie in a bar! Our Pumpkin Spice Bars Recipe will be a fave 🙂
Have you seen those fabulous new little Pumpkin Spice Chips from Toll House? Oh my gosh. They’re amazing… seriously. They inspired this deliciousness and are completely delightful!
Ingredients in our Pumpkin Spice Bars Recipe
- Pumpkin Puree- I use canned pumpkin puree purchased at the grocery store, any variety will work just great. If you feel adventurous and want to make your own pumpkin puree (which fun but time consuming) then just be sure the consistency is similar to that of canned pumpkin puree.
- Butter- I can’t emphasize enough the importance of bringing your butter and eggs to room temperature. It’s the foundation of building a creamy, smooth dough. If I have enough time before baking I will set butter out on the counter to reach room temperature. If I’m running tight on time then I will place my butter in the microwave for 5-10 seconds but BE CAREFUL not to melt it. . . at all! It’s better for the butter to be a little stiff then even a tiny bit melted. The friction of the beaters as it mixes will warm it the rest of the way; just cream/mix it a little longer, if needed, to get that creamy-smooth and fluffy consistency we are looking for.
- Eggs- I place my eggs in a small bowl of very warm water while I’m gathering all the other ingredients and prepping to bake then when I’m ready to add them into the batter they have reached the perfect temperature! Add your eggs one at a time and cream for 2 minutes, then scape the bowl down using a rubber spatula, and add the next egg. This is the best way to be sure the eggs are incorporated evenly into the batter. Beating each egg individually is essential because eggs act as a leavener which brings the loft (height) into your baked goods.
- Sugar- We are using both white (granulated) and brown sugars, you maybe wondering why do we need two kinds? White sugar dissolves faster causing the dough to soften and spread. Brown sugar adds moisture and makes it chewier than white sugar alone so combining both kinds gives the benefits of both! Brown sugars are white granulated sugar that has had cane molasses added to it. The two types of brown sugar, light and dark, refer to the amount of molasses that is present. Light brown sugar is used more often in baking, while dark brown sugar, with a bolder molasses flavor, is delicious used as a rub for steaks.
- All–purpose flour- is a general use white flour. It is not a whole flour, and only the starchy endosperm is used, without the germ and bran portion of the kernel. It is a blend of hard and soft flours or hard flours with a protein content (gluten) of about 9 to 12 percent.
- Leavener- we are using baking powder today! Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients.
- Spices- cinnamon, nutmeg, vanilla, and a sprinkle of sea salt because they bring it all together in just the right way!
- Sweet Mix in’s- pumpkin spice chips (found in the baking aisle during the fall months) and white chocolate chips.
Enjoy baking some of our Pumpkin Spice Bars Recipe & maybe a few of these too!
- Skinny Pumpkin Cream Cheese Loaf
- Homemade Apple Pie
- Halloween Cookie Pizza
- Homemade Pumpkin Pie
- Apple Cinnamon Coconut Loaf
- Halloween Ice-Scream Bar with Cookie Cups Recipe
- Pumpkin Bars with Cinnamon Cream Cheese Frosting
- Leftover Halloween Candy Pizza
- Apple Pie Enchiladas
- Pumpkin Cream Cheese Dip
- Apple Cinnamon Whole Wheat Cookies
- 1/2 cup butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 3 eggs, room temperature
- 1/2 cup pumpkin puree
- 1 tablespoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 2 1/2 cups flour
- 3/4 cup pumpkin spice chips
- 3/4 cup white chocolate chips
- Preheat oven to 350 degrees.
- Coat a 9x13 pan with cooking spray; set aside.
- In a large mixing bowl cream butter.
- Add sugars and beat 3-4 minutes until light and fluffy.
- Add eggs one at a time, scraping with each addition.
- Add vanilla and pumpkin puree; mix 2-3 minutes more until creamy.
- In a separate bowl combine flour, spices, sea salt, and baking powder; use a whisk to incorporate.
- Add dry ingredients to wet all at once, mix until 80% incorporated, add chips and mix to incorporated.
- Evenly spread into prepared pan.
- Cook 23-25 minutes until golden brown or a tooth pick inserted in the center removes clean.
- Let cool (if you can stand it!) cut and serve.
Bake up some Pumpkin Spice Bars this week and be in heaven with every single bite!
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Ruthie & Madeliene