# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/8 teaspoon ground cloves
→ Wet Ingredients
09 - 1/2 cup unsalted butter, melted and slightly cooled
10 - 1 cup light brown sugar, packed
11 - 2 large eggs
12 - 1 cup canned pumpkin purée
13 - 2 teaspoons pure vanilla extract
→ Add-ins
14 - 1 cup white chocolate chips
15 - 1/2 cup chopped pecans or walnuts (optional)
# Method:
01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - Blend the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium mixing bowl until fully combined.
03 - Whisk the melted butter and brown sugar in a large mixing bowl until smooth. Beat in the eggs, pumpkin purée, and vanilla extract until well incorporated.
04 - Gently fold the dry mixture into the wet mixture. Stir only until just combined, avoiding overmixing.
05 - Fold the white chocolate chips and nuts into the batter if desired.
06 - Spread the batter evenly in the prepared pan using a spatula.
07 - Bake for 28 to 32 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
08 - Let cool completely in the pan on a wire rack. Use the parchment overhang to lift out and slice into 16 bars.
