# Components:
→ Dry Ingredients
01 - 1 3/4 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 - 1/4 teaspoon ground cloves
→ Wet Ingredients
09 - 1 cup canned pumpkin puree
10 - 1/2 cup vegetable oil
11 - 2 large eggs
12 - 3/4 cup granulated sugar
13 - 1/2 cup light brown sugar, packed
14 - 2 teaspoons pure vanilla extract
→ Add-ins
15 - 1 cup white chocolate chips
# Method:
01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
03 - In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth and uniformly blended.
04 - Gradually fold the dry mixture into the wet mixture, stirring just until combined to avoid overmixing.
05 - Gently fold in the white chocolate chips until evenly distributed.
06 - Pour the batter into the prepared pan, smoothing the top with a spatula.
07 - Bake for 22 to 27 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
08 - Allow to cool fully in the pan on a wire rack. Use the parchment overhang to lift out, slice into bars, and serve.
