Nutella Swirled Pumpkin Bars
Nutella Swirled Pumpkin Bars are a perfect Fall treat! They’re soft and chewy with irresistible pumpkin spice flavors and a ribbon of Nutella!
While pumpkin recipes are always popular in the fall and even the early winter months, it’s hard not to love recipes like these Nutella Swirled Pumpkin Bars and Pumpkin Pie Recipe all year around! These cookie bars are buttery, soft and chewy (not cakey!). With a generous spoonful of pumpkin spice and a thick ribbon of Nutella rippling through their surface, this is bound to be a new fall-favorite recipe! No electric mixer is required for this recipe!
NUTELLA SWIRLED PUMPKIN BARS
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Is it ever too early for pumpkin recipes? Since I’ve already been making my family’s favorite Pumpkin Cheesecake since late July, I think I would have to say no, pumpkin is the perfect dessert flavor of choice any time of year (and I hope that you’ll agree with me because I have a lot more pumpkin recipes where this one came from!).
But have you ever had pumpkin bars quite like this before? Swirled with a thick fudgy ribbon of pure Nutella? After sharing my Nutella Cookies recipe recently, I was determined to find a way to marry this rich chocolate/hazelnut flavor with the perfectly spiced goodness of a pumpkin cookie bar, and this recipe is it.
If you’ve never had this flavor combo before but you’re someone who’s enjoyed Nutella and pumpkin desserts in the past, I think you’ll be surprised at how perfectly these two flavors complement each other. Unexpected but so delicious, I think you’re really going to love these.
Make sure that you let your Nutella swirled pumpkin bars cool completely before cutting them out of their pan (unless you don’t mind a mess, which might actually be worth it to enjoy these cookie bars warm!). They will continue to firm up as they cool but they’re extremely soft when warm and prone to falling apart if not cooled entirely.
What Kind of Pumpkin Should I use When Making Pumpkin Bars
For almost all of my recipes, I recommend using canned pumpkin. You’ll find that most grocery stores carry canned pumpkin in two forms — pumpkin puree (usually just labeled “Pumpkin”) and “Pumpkin Pie Filling”. For these pumpkin bars, you will want to make sure that you grab pure pumpkin and not “Pumpkin Pie Filling”. Pumpkin pie filling is usually already flavored with spices and is often sweetened. We want to use pure pumpkin and add our own sugar and spices for the best flavor, so make sure that the only ingredient listed on your canned pumpkin is pumpkin.
How Do I Store Nutella Swirled Pumpkin Bars?
These Pumpkin Bars can be stored in an airtight container at room temperature for several days (if you can get them to last that long, mine are always eaten within 24 hours!). There is no need to refrigerate these pumpkin bars.
Pumpkin all the things!!
- Pumpkin Toffee Poke Cake
- Crock Pot Pumpkin Spice Latte
- Pumpkin Spice Donuts
- Pumpkin Mousse Dip
- Cream Cheese Filled Pumpkin Bundt Cake
- More dessert recipes…
Tools used to make this Nutella Swirled Pumpkin Bars recipe
Baking Dish: This baking dish is a must-have for any home cook. I actually have 3 of them in my cupboard, and each dish comes with a lid for storing leftovers or taking your dishes on the go.
Stand Mixer: I don’t know what I’d do without my stand mixer. I use it for just about everything…and I mean everything! Cakes, cookies, mashed potatoes, and shredding chicken!
Whisk: This is my favorite set of whisks. There’s a size for every job and the thicker handles give me a good grip.
Nutella Swirled Pumpkin Bars
Ingredients
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
- ⅔ cup pumpkin puree*
- 2 ¾ cups all-purpose flour
- 2 teaspoons pumpkin spice
- ¾ teaspoons salt
- ⅓ cup Nutella
Instructions
- Preheat your oven to 350F and prepare a 9-inch x 13-inch baking pan by lining with parchment paper or lightly grease and flour. Set aside.
- In a large bowl, combine your butter and sugars and stir well.
- Add egg yolk and vanilla extract and stir until well-combined.
- Stir in pumpkin.
- In a separate, medium-sized bowl, whisk together flour, pumpkin spice, and salt.
- Add dry ingredients to wet and stir until completely combined.
- Spread pumpkin bar batter evenly into prepared pan.
- Drop Nutella spread over the top of your pumpkin bar batter and use a knife to swirl Nutella through the batter.
- Transfer pan to 350F oven and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow pumpkin bars to cool completely before cutting and serving (these are very soft bars and will fall apart if you cut them while they're still warm).
Notes
Nutrition
