Pumpkin White Chip Macadamia Bars

Level: Intermediate
Prep Time: 15 min
Cook Time: 22 min
Cooling Time: 10 min
Yields: 48 bars (4 dozen)


Pumpkin, white chips and macadamia nuts come together to create this taste-tempting treat.


  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) butter or margarine, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
  • 2/3 cup coarsely chopped macadamia nuts


PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.

COMBINE flour, cinnamon, cloves and baking soda in a small bowl. Beat butter, granulated sugar and brown sugar in a large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended; gradually beat in flour mixture. Stir in 1 1/2 cup morsels and nuts. Spread into prepared jelly-roll pan.

BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

PLACE remaining morsels in heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 45 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over bars. Cut into bars.


by C. Cathie , Leland, NC on Nov. 2009

Great bars. Used toasted pecans and didn't use drizzle, didn't last long enough to put on. These are sooooooooooooooo good. A must all year - great for get togethers.


by H. HEIDI , MONCTON on Nov. 2009

These bars are very easy to make and absolutely delicious to eat. And they contain healthy pumpkin!


by C. Cathie , Leland, NC on Oct. 2009

Made these after seeing recipe tonite. Can honesty say they are all they claim. Moist, flavoral, just yummy. I added some craisins. Did not use the drizzle. May dust with 10X sugar. Also I used roasted pecans, chopped up.


by R. Roxie , Hesston, KS on Nov. 2007

I couldn't stop eating these delights!! They are very tasty. Wonderful pumpkin taste. The only thing I would change is put fewer chips in the bars. They were plenty sweet. I didn't put drizzle on them and they were still very good.

Pumpkin Chip Bars

by K. Kristen , Mountain View, CA on Sep. 2005

These are absolute melt-in-your-mouth deliciousness. I used peanut butter morsels instead of the white chips, and it's just great.


by N. Nicole , GENESEO, NY on Feb. 2005

Wow! These bars are awesome! My husband even loves him and he is not the biggest fan of pumpkin. I substituted walnuts for the macadamia nuts and they came out great. My only suggestion is that you may need to bake them a little longer than the recommended time, as pumpkin takes a bit longer to firm up.

White Chip Macadamia Bars get "Pump"ed!

by M. Michelle , ROGERS, AR on Jan. 2005

I made these bars just before Christmas. They were very moist, just how we like them! I tripled the drizzle amount. The pumpkin added flavor and nutrition. The large pan size made this recipe go a long way.

Great Pumpkin Bars

by J. JENNIFER , MURRAY, UT on Jan. 2005

My coworkers love them. I actually used a 9x13 pan, and baked five minutes longer. Because I live in a high elevation area, I added a tbsp. of additional flour and baked 25 degrees hotter.

A family favorite

by C. Carolyn , Mentor, OH on Nov. 2004

I just want to say that this recipe is now requested every holiday season. I come from a family of bakers and it is very intimidating to bring new things to family gatherings but, I made this recipe about five years ago for the first time. My family loved it so much that every year they ask for them. It has become almost as big of a tradition as pumpkin pie. It is so easy and tastes so great. I think everyone should try it on their families this year.

Great Pumpkin Bars

by d. denise , on Oct. 2004

I baked these bars with all the white chips and just dusted the tops with powdered sugar. They were a big hit at the bake sale.