Pumpkin Spice Latte Bars
There is no better way to ring in the fall than with a pumpkin spice latte. Love them or hate them, you definitely know about them. These pumpkin spice latte bars are inspired by everybody’s favorite holiday drink. Picture a chewy pumpkin blondie loaded with white chocolate chunks and drizzled with a vanilla espresso glaze. They are delicious, easy to make, and perfect for an upcoming holiday gathering.
Making pumpkin spice latte bars:
The base of these pumpkin spice latte bars is much like that of a blondie, and bakes up soft but also chewy. Start with melted butter, brown sugar and granulated sugar. In the bowl of a stand mixer with the paddle attachment or using a hand mixer mix these ingredients on medium speed for about two minutes. Add an egg, egg yolk, and vanilla extract and mix for another minute on medium speed. Next add in ½ cup of pumpkin puree. Before adding the pumpkin to the mixture make sure to squeeze the excess moisture out with several paper towels. Scrape the pumpkin off of the paper towels and add to the mixture. Mix on medium for about 30 seconds, scraping the bowl, until combined.
In a separate bowl whisk together your dry ingredients: all purpose flour, baking soda, baking powder, cinnamon, espresso powder, ground ginger, and salt. Add to the wet ingredients and mix on the lowest speed for 30 seconds. Add the white chocolate chunks in and fold to combine and disperse evenly using a wooden spoon or spatula. Press into a greased and parchment paper lined 8X8 baking dish. It is thick so you’ll have to use the back of a wooden spoon or spatula to press it out and towards the edges in an even layer.
Bake in a preheated 350 degree Fahrenheit oven on the middle rack for 16-18 minutes. The middle should be set, and a fork or toothpick inserted into the middle should come out clean or with a few moist crumbs. Allow to cool in the pan on a wire rack for ten minutes and then, using the parchment paper to help you lift them, remove from the pan and allow to finish cooling on the wire rack.
Vanilla Espresso Glaze:
When the bars have cooled completely, make the glaze. Using a whisk mix together ⅔ cup powdered sugar, 1 teaspoon of espresso powder, and 3 tablespoons of heavy cream until combined and resembles a smooth glaze with no lumps of powdered sugar. Drizzle over pumpkin spice bars using a fork, a whisk, or a small plastic ziploc bag with one of the edges cut off. I like to slice the bars and then drizzle each one individually. Enjoy!
For more pumpkin recipes check out my pumpkin spice oatmeal cream pie cookies here.
Pumpkin Spice Latte Bars
Ingredients
Pumpkin spice latte bars
- 3/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 tsp espresso powder
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 4 ounces white chocolate, chopped
Vanilla espresso glaze
- 2/3 cup powdered sugar
- 1 tsp espresso powder
- 3 tbsp heavy whipping cream
Instructions
Pumpkin spice latte bars
- Preheat oven to 350° and place oven rack in middle position. Grease and line an 8X8 baking pan with parchment paper. Set aside.
- In the bowl of a stand mixer using the paddle attachment or using a hand mixer add the melted butter, brown sugar and granulated sugar. Mix on medium speed for two minutes. Add the egg, egg yolk and vanilla extract and mix for another minute. Measure out the 1/2 cup of pumpkin puree and place in a bowl or on a plate lined with several paper towels. Squeeze the excess moisture out using the paper towels. Scrape the pumpkin off of the paper towels and into the butter mixture. Mix for 30 seconds until combined, scraping down the bowl.
- In a separate bowl whisk together the all purpose flour, baking soda, baking powder, cinnamon, espresso powder, ground ginger and salt. Whisk to combine. Add to the wet ingredients and mix on the lowest speed for about 30 seconds until just combined. Use a wooden spoon or spatula to fold in the chopped white chocolate (can substitute with one cup of white chocolate chips). Pour the batter into the prepared baking pan and using the wooden spoon or spatula press towards the edges and into an even layer.
- Bake in the preheated oven for 16-18 minutes until the center is set and a toothpick inserted into the middle comes out clean or has a few moist crumbs. Allow to cool in the pan on a wire rack for ten minutes. Then, using the parchment paper, remove the bars from the pan and place directly on the wire rack to cool completely.
Vanilla espresso glaze
- Once the bars are completely cooled make the glaze. In a bowl use a whisk to mix together the powdered sugar, espresso powder and heavy cream. Whisk until it is smooth and there are no lumps. It should be pourable but not super thin and runny. Drizzle over your pumpkin spice latte bars using either a fork or whisk, or using a plastic ziploc bag with one of the corners cut off. Enjoy!