White Chocolate Macadamia Pumpkin Bars Recipe

Name: White Chocolate Macadamia Pumpkin Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon baking soda; 1 cup butter; ½ cup sugar; ½ cup brown sugar, packed; 1 cup canned pumpkin; 1 large egg; 2 teaspoons vanilla extract; 1 (12 ounce) package white chocolate chips; ⅔ cup coarsely chopped macadamia nuts

Servings: persons

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 cup butter
½ cup sugar
½ cup brown sugar, packed
1 cup canned pumpkin
1 large egg
2 teaspoons vanilla extract
1 (12 ounce) package white chocolate chips
⅔ cup coarsely chopped macadamia nuts

1
Preheat oven to 350 degrees.
2
Combine first four ingredients in bowl.
3
In seperate bowl beat together butter, sugar, and brown sugar; until creamy.
4
Mix in pumpkin, egg, and vanilla; until blended.
5
Gradually beat in flour mixture, then ad nuts and mix well.
6
Spread mixture into buttered baking dish.
7
Bake at 350 degrees until center sets.
8
About 30 minutes.
9
Drizzle with melted chocolate and let cool.
10
I like to melt my chocolate in a glass in boiling water (stiring frequently) It also works well if you melt it in a zip lock bag in the micro-wave, kneading every 30 seconds after the first minute.
11
Then you just cut the corner off the bag and squeeze it out.

1012

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon baking soda, and more.

Yes, White Chocolate Macadamia Pumpkin Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Chocolate Macadamia Pumpkin Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions