Pumpkin Nutella Cookie Bars

5 from 1 vote
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These Pumpkin Cookie Bars will knock your socks off! Pumpkin cookie bars with Nutella baked inside is a seriously decadent dessert bar. They are so ooey-gooey and delicious!

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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. 

  • The cookie part is like the pumpkin cookie of your dreams
  • And then we have the Nutella layer, which is so perfect you don’t need anything else.
  • Of course, they’re easy to make. Easier than pumpkin Nutella cookies because they bake up in one big baking dish.

Pumpkin and chocolate are one of those combos you don’t know you love until you try it. Trust me on this one – you don’t want to miss out on these Nutella stuffed cookie bars.

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!

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.

Baking Soda & Salt: Typical for cookies

Pumpkin Spices: Ground nutmeg, ginger, allspice, and cinnamon (or substitute my DIY pumpkin spice).

Vanilla: For flavor

All-purpose Flour: Be sure to measure it correctly.

Nutella: Obviously! Just but a regular size jar.

How to Make Them

1. 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.

2. 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).

3. Mix in the egg yolk, baking soda, salt, spices, and vanilla, and then add the flour until you have a smooth, soft batter.

4. Take have of the batter and press it into the bottom of the prepared pan. Bake it for eight minutes at 350°F.

5. 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.

6. Use your fingers to spread the batter gently, so it’s mostly even on to. 

It should cover the Nutella.

7. Bake the bars for 17 to 20 minutes. The bars are done when they are no longer glossy on top and golden brown. 

8. 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.

Go find some Nutella and make a batch of these easy pumpkin cookie bars! The combo is the best, and you’re going to love every ooey-gooey bite. Enjoy!

More Nutella Recipes You’ll Love

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

Ingredients

  • ½ cup (113g) unsalted butter melted
  • 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

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

Nutrition Information

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
Keyword nutella, pumpkin
stack of bars close up with Nutella

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

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77 CommentsLeave a comment or review

    1. The cookie part is more like a blondie, the Nutella in the middle makes them softer. Pumpkin cookies/bars generally will tend towards cakey than chewy just because of the pumpkin.

  1. i need help with the nutlla cupcakes because they taste too choclaty and sweet and i want to reduce dome of the nutella whilst baking,is that possible?

  2. I first made your recipe two years ago for my boyfriend and friends and since then it’s ALWAYS requested for birthdays and any party really lol, I’m making them again tonight and everyone is so excited. Love this recipe so much!

  3. Just made these for thanksgiving – so good! Recommend adding about 1/4 cup more pumpkin, another splash of vanilla and a little more all space and cinnamon (also you can’t go wrong with extra Nutella). I made 2 batches and adjusted the second as listed above and it came out even better! 

    1. You can do them in an 8×8, they’ll just be a tad thicker. I haven’t doubled them for a 9×13 but it’ll work. They’ll be a bit thicker and watch the baking time! Possibly it’ll be a bit more. Enjoy!

  4. These are delicious bars!  I made mine in a 7 x 11 inch pan because I don’t have a 9 x 9 one.  Thanks for sharing this recipe.

  5. Hi Dorothy! These look heavenly. If I were to use pumpkin spice instead of individual spices, can you recommend how much I should use? Thanks!

  6. These cookie bars look heavenly! I don’t see how you could possibly go wrong with combining pumpkin and Nutella! Has anyone tried refrigerating these? If so, how did they turn out? Can you serve them chilled?

    1. Chilling them is no problem at all! I like them room temp, just because the Nutella is gooier, but chilling them won’t hurt at all! (And you can freeze them too!)