These pumpkin Nutella dessert bars are a match made in Heaven! Chewy and spicy pumpkin mingles with a rich hazelnut spread.
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Sweet Pumpkin Dessert Bars
Anytime I eat something with pumpkin in it, I crave chocolate. Pumpkin and chocolate go together as well as chocolate and peanut butter. Few things rival my love of PSLs, but Nutella is one of them.
So, when I put Nutella on top of some pumpkin bars, I knew I had the most amazing dessert idea!
Easy Party Dessert
Share these with your family after dinner or take them to a party. Everyone that eats them will be asking you for the recipe. Since you aren’t making the frosting, the entire thing comes together super quickly too.
This recipe makes about 12 bars – plenty for a party full of people!
Recommended Kitchen And Baking Supplies
All the exact ingredient amounts are in the printable recipe card at the bottom of this post. First, here is what you’ll need from the store (or Amazon) before you make them. I’ll even share links to buy what you need.
- Pumpkin Puree
- Light Brown Sugar
- White Sugar
- Egg Yolk
- Baking Soda
- Pumpkin Pie Spice
- Cinnamon Sugar
- Vanilla Extract
- All-Purpose Flour
Nutella Dessert Bars Tips
I’m a sucker for in-process photos! Here are a few pictures showing you how I made the bars, along with some helpful tips (like ingredient substitutions, or how to store them). If you are pretty confident and ready to bake, scroll on down to the printable recipe card!
Use An Electric Mixer
My first tip is to invest in a really good electric mixer. You’ll use it over and over again, so make sure you have one that is reliable. You can make this without one. In fact, it might be a good arm workout!
Do Not Use Pumpkin Pie Filling
Trust me. Use pumpkin puree, not pumpkin pie filling. It will change the sweetness and taste.
You can make your own pumpkin puree. Just roast some pumpkins and then puree them with a food processor.
Let The Bars Cool Before Adding Nutella
If you try to add the Nutella when the bars are still warm, it will melt the Nutella. This might not be a bad thing, but could turn it into a hazelnut glaze!
Store Extras At Room Temperature
You don’t have to refrigerate them. If you do, they won’t be as soft and chewy. Just keep them sealed so the air doesn’t make them stale. Keep them for about a week.
Here’s the recipe in the printable recipe card! Please don’t forget to pin this recipe to your pumpkin ideas board on Pinterest or share it on Facebook!
- ½ cup butter, melted
- ½ cup pumpkin puree (NOT pumpkin pie filling)
- ¾ cup light brown sugar
- ¼ cup sugar
- 1 egg yolk
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon sugar
- 1 tsp vanilla extract
- 1 ¾ cups all purpose flour
- ¾ cup Nutella
- Heat oven to 350. Spray a 9x9 pan with cooking spray.
- Combine butter, pumpkin puree, brown sugar, and sugar with an electric mixer until smooth, about 30 seconds.
- Add egg yolk, baking soda, salt, pumpkin pie spice, cinnamon sugar, and vanilla until smooth.
- Add the flour and mix until a soft dough is formed.
- Press the batter into the prepared pan using the back of a spoon or your hands to level out.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Microwave the Nutella a few seconds at a time until pourable. Pour over the prepared mixture and spread out using the back of a spoon.
- Refrigerate until Nutella is set. Slice and serve immediately
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 281Total Fat: 12gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 221mgCarbohydrates: 39gFiber: 2gSugar: 24gProtein: 3g