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These Pumpkin Nutella Bars will knock your socks off! Soft and perfectly spiced pumpkin cookie bars with Nutella baked inside is a seriously decadent dessert bar. They are so ooey-gooey and delicious!
All of my fellow pumpkin fans, take note: you need this easy pumpkin cookie bars recipe in your life! Bookmark it, pin it, print it, drop everything and make them now… whatever. You MUST make these bars at some point. They’re life-changing, gooey amazing, OMG cookie bars.
I remember the first time I made these – I could not stop eating them. I kept going back for just one more bite…every 5 minutes.
They are the best pumpkin bar cookies combined with a rich Nutella filling, and I seriously start craving them every September when we go pumpkin crazy. Fall cookies meet Nutella cookies in the perfect recipe!
Ingredients
- Butter: I always use unsalted butter and we start with it melted.
- Pumpkin Puree: From a can is best, not pumpkin pie mix.
- Sugar: Use a combination of dark brown sugar and granulated sugar. You can substitute light brown sugar if it’s all you have.
- Egg Yolk: Because of all that pumpkin you don’t need the full egg.
- Pumpkin Spices: Ground nutmeg, ginger, allspice, and cinnamon (or substitute my DIY pumpkin spice).
- All-purpose Flour: Be sure to measure it correctly.
- Nutella: Obviously! Just but a regular size jar.
How to Make Pumpkin Cookie Bars
- To make it easy to remove the bars once they’re baked, line a 9×9” baking pan with foil and spray with cooking spray.
- Mix the melted butter, pumpkin, and both kinds of sugar in a large bowl with a hand mixer (or in a stand mixer with a paddle attachment).
- Mix in the egg yolk, baking soda, salt, spices, and vanilla, and then add the flour until you have a smooth, soft batter.
- Take have of the batter and press it into the bottom of the prepared pan. Bake it for eight minutes at 350°F.
- Warm the Nutella in the microwave until it’s pourable, and then pour it over the bottom crust. Carefully spread it into an even layer and then drop the rest of the cookie batter by the tablespoon on top of the Nutella.
- Use your fingers to spread the batter gently, so it’s mostly even on to. It should cover the Nutella.
- Bake the bars for 17 to 20 minutes. The bars are done when they are no longer glossy on top and golden brown.
- Cool the bars completely in the pan before removing and slicing.
Pumpkin Nutella Cookie Bars Recipe
Ingredients
- ½ cup (113g) unsalted butter melted
- ⅓ cup (75g) pumpkin puree
- ¾ cup (150g) dark brown sugar may substitute light
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 ¾ cups (217g) all purpose flour
- ¾ cup Nutella or other chocolate spread
Instructions
- Preheat oven to 350°F. Line a 9×9” pan with foil and spray with cooking spray.
- Place melted butter, pumpkin, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. You can also use a hand mixer, if you prefer. Mix until smooth, about 30 seconds. Mix in egg yolk, baking soda, salt, spices, and vanilla. Mix in flour until batter is smooth. It’ll be a soft batter.
- Press half the batter in the bottom of the pan. The batter is sticky so you may want to spray your hands with cooking spray. It’ll be a thin layer in the bottom of the pan. Bake for 8 minutes.
- Place Nutella (or other chocolate spread) in a microwave safe bowl. Heat for just a few seconds until pourable. Pour evenly over the top of the partially baked crust. Spread it carefully so it doesn’t rip the cookie bars. Scoop tablespoons of batter over the top and carefully spread with your fingers. It won’t be a smooth layer but will mostly cover.
- Bake an additional 17-20 minutes until the top is no longer glossy and the edges are golden brown. Cool completely before slicing.
- Store in an airtight container for up to 3 days or freeze for up to 1 month.
Recipe Notes
Recipe Nutrition
Pumpkin Nutella Bars are an easy pumpkin cookie bar stuffed with Nutella – the chocolate and pumpkin blondie combo is fantastic!
I’ve made these twice for two different groups of people, and both times they were a big hit. I added the whole egg both times with no issues, just needs a bit more flour. I also doubled the recipe one time (used a 9×13 pan) and just increased the baking time until they were done. However, the single recipe in the square pan did set a little better. Overall, tasted great both times. I will put these in my regular rotation.