pumpkin butter white chocolate oatmeal bars
One last pumpkin treat before we bid our favorite fall gourd adieu.
Happy aftermath! I hope all ya’ll who celebrated enjoyed a bustling or relaxing, delicious and happy holiday, and those who didn’t a restful and peaceful Thursday. I ran a Turkey Trot in the morning (more on that in my Sidebar on Monday) and then hung out with mom and her fluffy 14 year old ragdoll.
Today, we’re swinging back gently into treat mode with this easy and delightful Pumpkin Butter White Chocolate Oatmeal Bars. Using up those random opened jars of pumpkin butter in the fridge – I have 2, as a matter of fact, because I’m an idiot – and kicking off our 2025 holiday cookie box series. Hey, I think pumpkin treats are relevant to a holiday gift arrangement, no?
Soft and chewy, spiced to perfection, and speckled with gooey chunks of chopped white chocolate. Slice these up and stow away for a cookie exchange, or enjoy at night with a warm cocoa on a chilly night. Cookie bars are ideal when you don’t want the commitment of slicing cookie dough, because life if busy and sometimes you just don’t got time for that.
Dive Bar
Or, dive into a bar.
Pumpkin butter may be harder to find now, but you can check Trader Joe’s, Williams Sonoma, or Sur La Table for any straggler jars. My TJs still had some from their autumn inventory, so there’s definitely hope!
Cream butter with brown sugar, sugar, and the pumpkin butter, then whip in an egg and some vanilla extract.
Add flour, baking soda, salt, and pie spices: cinnamon, ginger, and clove. Chop up some good-quality white chocolate bars – I like Lindt or Ghirardelli – or measure out white chocolate chips and fold into the dough with a spatula.
Line a 9 x 13 inch baking dish with parchment paper. Scoop in the dough and spread or pat – or a combination of both – until distributed evenly from edge to edge. A trick to make this easier is to lightly grease a spatula and use it to move the dough around, and to clip the overhanging parchment with binder clips. Be sure to take them off before baking or you gon have trouble. Fire, maybe.
Press in a few extra white chocolate pieces. Bake at 350 degrees for 25-30 minutes until the center is set and the edges lightly golden. Let cool in the pan for at least 25 minutes before slicing. Trust me, they’ll still be plenty warm and gooey if you like that texture play!
You can certainly prep the bars ahead of time, all the way up to forming the dough in the baking pan. Cover well and refrigerate for up to 3 days, or freeze up to a month. If freezing, thaw the dough overnight in the fridge before baking. Cold dough will take a few minutes longer to bake, so keep that in mind if popping into the oven straight from the chiller.
A good way to kick off holiday baking, I’d say, and to say a slow and meaningful goodbye to fall. IT’S CHRISTMASTIME IN THE CITY!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Better with pumpkin butter:
Pumpkin Butter Chocolate Chip Cookie Bars
Pumpkin Butter Chocolate Chip Pancakes
Gooey Pumpkin Butter Cookie Pie
pumpkin butter white chocolate oatmeal bars
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup sugar
- 1/3 cup pumpkin butter
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 2 1/2 cups old fashioned oatmeal
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
- 1 1/2 cups white chocolate chunks or chips
Instructions
- Preheat oven to 350 degrees. Line a 9 x 13 inch cake pan with parchment.
- In a bowl, cream the butter, brown sugar, sugar, and pumpkin butter until smooth and fluffy, about 2-3 minutes. Whip in the egg, then the vanilla. Add the flour, oats, baking soda, cinnamon, ginger, cloves, and salt. Fold in the white chocolate chips or chunks with a spatula.
- Dump the dough into the prepared cake pan and spread/pat in an even layer. Bake 25-30 minutes until the edges are golden and the center is no longer shiny. Cool at least 25 minutes before slicing and serving.
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