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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!

Three pumpkin nutella cookie bars with a pumpkin candy next to it


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! 

Close up shot of three pumpkin nutella cookie bars

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.

Click to see the recipe card below for full ingredients & instructions!

  • 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.
Close up shot of three pumpkin nutella cookie bars

Tips

  • If you’re not a fan of Nutella (and if you’re not, can we talk?), you can use any chocolate spread you like for this recipe. For example, Hershey’s and Reese’s both have chocolate spreads that would work great.
  • The key to gooey cookie bars is not to overbake them. So, when you make these the first time, keep an eye on them, especially towards the end of the baking time. Once they lose the glossy sheen, pull them out of the oven.
  • If you have leftovers (doubtful!), store them in an airtight container for up to three days at room temperature.
  • They are freezer-friendly, too! Make a batch, let them cool, and then freeze them for up to one month.
Stack of Pumpkin Nutella Cookie Bars

Pumpkin Nutella Cookie Bars Recipe

4.64 from 22 votes
These Pumpkin Nutella Cookie Bars will knock your socks off! They’re full of rich pumpkin flavor and filled with gooey Nutella!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Yield 16 bars
Serving Size 1 bar
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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
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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

Substitute 2 teaspoons pumpkin pie spice for the spices listed if preferred.

Recipe Nutrition

Serving: 1bar | Calories: 235kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 117mg | Potassium: 101mg | Fiber: 1g | Sugar: 21g | Vitamin A: 989IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Pumpkin Nutella Bars are an easy pumpkin cookie bar stuffed with Nutella – the chocolate and pumpkin blondie combo is fantastic!

Favorite Pumpkin Recipes



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.64 from 22 votes (20 ratings without comment)

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78 Comments

  1. Dorothy – I’m a lover of all things Autumn. These pumpkin bars have me wanting crisp breezes and overcast days. I already started shopping for scarves! It’s 90 degrees over here in CT, but in a month it’ll be perfect pumpkin and apple picking weather. I’m about to dive head first into this cookie bar recipe. <3 YUMMM! 

    Reply

  2. Yay for pumpkin!!! I am loving zucchini season right now, but pretty soon I will be dying for pumpkin season and be dying to make these bars. Pinned 🙂

    Reply

  3. It’s not too early for pumpkin (and I add the purée to stuff all years long)  – Halloween decorations are in our drug store, and the nearby pumpkin patch is beginning to set up.  These look delicious!

    Reply

  5. Oh, yeah! Only 87 degrees here in Florida today so fall MUST be on it’s way (please)! Anyhow-I can dream while eating pumpkin and nutella bars which I am going to make this week! I have often wondered if pumpkin is so good because we only have it for about 3 months of the year. I think NOT! I think it is just good because it is good and adding chocolate…ooh la la.  Maybe I will add marshmallow fluff, too! Does that make them pumpkin smores???

    Reply

    1. I know, it’s dropping to a whopping 89 here this week. SHOCK! It’ll be back in the 100s right in time for school. 🙂 Thanks for reading! Totally add fluffy. TOTALLY!!

      Reply