Here is a delicious addition to my fall recipes: White Chocolate Pumpkin Bars. Every fall I go into my kitchen with an intent of creating new recipes that include pumpkin in them. Sometimes I am happy with the recipe from the first try; sometimes it takes a few tweaks before it is ready to be shared with you. With this recipe, I experimented twice. Even though the first version was delicious, the bars weren’t moist enough, so I added an extra egg – as simple as that. Happy fall everyone!
3/4 cup coconut oil
1/2 cup unrefined sugar
1 tsp vanilla extract
1 cup pumpkin puree
1 cup whole grain flour
3/4 cup unbleached all purpose flour
1 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
3/4 cup white chocolate chips
1/2 cup raisins
oil for greasing baking dish
Preheat the oven to 350 F
Lightly oil a 9 by 13 inch baking dish, and line it with parchment paper.
Place the coconut oil and sugar into a small pan. Simmer over low-medium heat for about 3 minutes. Remove from the heat and pour the mixture into a large bowl. Set aside for 10 minutes.
In a medium bowl, whisk the flours, baking soda, salt, and spices.
Test the oil and sugar mixture to make sure it isn’t hot. Mix in the eggs one at a time. Add the vanilla and pumpkin puree. Then add the flour mixture. Blend until all the ingredients are incorporated. Fold in the chocolate chips and raisins (use a spatula). Pour the batter into the baking dish.
Bake for 35-40 minutes until the knife inserted into the center comes out with moist crumbs on it.
Remove from the oven and let cool on a rack before slicing.