Crazy for Crust

Pumpkin Nutella Cookie Bars

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Oh yeah, I’m going there. Hello August, hello PUMPKIN!

These Pumpkin Nutella Cookie Bars are the best pumpkin recipe ever! Rich pumpkin cookie bars filled with gooey Nutella - such an easy recipe the whole family will LOVE!

Okay, so even if you’re not all “Yay, It’s August, I can make all things pumpkin!” you still need this recipe in your life. Bookmark it, pin it, print it, whatever. You MUST make these bars at some point over the next few months. They’re life changing, gooey amazing, OMG bars.

I could not stop eating these. I kept going back for just one more bite…every 5 minutes. Remember all that Nutella I bought? Some of that went into these.

The rest went onto a spoon.

Pumpkin Nutella Cookie Bars

Last week, if you follow me on Instagram, you might know that I was in Vancouver, Canada. I fell in love with that city. I seriously could see myself living there. It’s so clean and beautiful and fun.

The reason for my trip was that my husband has a client there. He’s been going to Vancouver once a month since January and he knew I’d love to visit. We extended his work trip by a couple of days so we could sightsee together and celebrate our 14th wedding anniversary, and then I was on my own for a few days while he worked.

The two days he was working I shopped. And by “shopped” I mean I ate my way across downtown Vancouver. Doughnuts, pastries, coffee, chocolate, hard cider…you name it I ate it. One day I went to the drug store and bought $40 in chocolate bars that you can’t buy in the US.

What does this have to do with these Pumpkin Nutella Cookie Bars? Well, if there is one theme that ran through my trip to Canada, it’s that international people love their Nutella. It’s everywhere.

Nutella coffee, Nutella crepes, Nutella pastries…you guys, every single bakery and coffee house had some sort of Nutella on the menu. The USA needs to get with the program. Am I right or AM I RIGHT?

All week long I was reminded of those huge jars of Nutella and these bars that were already gone from my freezer.

And all week long I dreamed about making them again (and again and again).

These Pumpkin Nutella Cookie Bars are the best pumpkin recipe ever! Rich pumpkin cookie bars filled with gooey Nutella - such an easy recipe the whole family will LOVE!

I’m kind of posting this recipe out of order, because I developed the base pumpkin cookie recipe for some not-yet-posted cookies. Over the past 2 years I’ve tried several pumpkin cookie recipes and made so many adjustments and done so many trials to find my favorite one. The base of these bars is that cookie recipe.

I promise to go into pumpkin cookie anatomy at a later date. Just take my word for it: these pumpkin cookie bars are perfectly pumpkin-y, perfectly spiced, and totally fall. Or summer. Or whenever!

As most of my recipes are, these gooey cookie bars are really easy to make. You press half your dough into the bottom of a 9×9″ square pan. You partially bake the bottom layer, then you drizzle pure Nutella over the base and layer the rest of the cookie dough on top. Once they finish baking and cool they become a gooey, chocolatey pumpkin cookie bar.

Pumpkin and Chocolate is one of those combos you don’t know you love until you try. I pinky swear you’ll love it!

And, if you don’t love Nutella (????) you can use any chocolate spread in these bars. Hershey’s and Reese’s both have versions of chocolate spread. All of them would be perfect in these!

Pumpkin Nutella Cookie Bars - pumpkin cookie bars filled with gooey Nutella!

Don’t hate on me for starting pumpkin already. I just couldn’t help it. And once you try these, you’ll understand why!

4.6 from 10 votes
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Servings: 16 bars

Pumpkin Nutella Cookie Bars

These Pumpkin Nutella Cookie Bars will knock your socks off! They're full of rich pumpkin flavor and filled with gooey Nutella!


  • 1/2 cup unsalted butter — melted
  • 1/3 cup pumpkin puree
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all purpose flour
  • 3/4 cup Nutella — or other chocolate spread


  1. Preheat oven to 350°F. Line a 9x9” pan with foil and spray with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Bake an additional 17-20 minutes until the top is no longer glossy and the edges are golden brown. Cool completely before slicing.
  6. Store in an airtight container for up to 3 days or freeze for up to 1 month.

No Bake Pumpkin Dessert

No Bake Pumpkin Dessert (2 of 10)w

Butterscotch Blondie Gooey Bars

Butterscotch Blondie Gooey Bars (3 of 8)w

Pumpkin Toffee Gooey Bars

pumpkin-toffee-gooey-bars (3 of 4)

Sweets from friends:
Pumpkin Silk Pie by The Gunny Sack
Chocolate Pumpkin Cheesecake by Will Cook For Smiles
Oatmeal Cookie Pumpkin S’mores Gooey Bars by Chelsea’s Messy Apron

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  1. The best kind of shopping involves donut shops and drugstore candy bar binges. That’s how I like to amuse myself when I’m on my own, too! Sounds like the perfect 14th anniversary.
    I’m usually depressed when I see pumpkin recipes pop up because that means summer is winding down, but it’s hard to be sad with a recipe like this. I’m with you on the Nutella everywhere. Let’s picket and start the good fight!

  2. These look absolutely delicious! My mouth is watering! Just look at that gooey chocolate…

  3. I’m not even a little mad about the return of pumpkin because these bars look fabulous! I’m also a fan of those little pumpkin candy corns. I used to swear they tasted better than the rest of the mixed bag of candy corn, but now I know they’re all the same sugary candies, lol.

  4. Those do look addictive! Pumpkin + nutella sounds like a devilishly good combination 🙂

  5. I LOVE pumpkin recipes! Summer is great but I always look forward to fall because hello. Fall baking! 

  6. Pumpkin and nutella is aamazing combo. I have a few Nutella recipes in my pumpkin cookbook and had to refrain from adding more 🙂 The texture of these bars looks PERFECT. Like just perfect perfect. I can tell you spent alot of time perfecting that! And with the  melty Nutella, dear God.  

    I happen to have about 3/4 cup of pumpkin in the fridge from my first pumpkin recipe of the season that I made on Thursday 🙂

  7. These look amazing! In my opinion, it’s never too early for pumpkin stuff. I eat it all year long. I LOVE PUMPKIN SO MUCH! My husband bought me an all-pumpkin cookbook and it was worth the money. I make pumpkin everything, even homemade pumpkin mac-and-cheese. So yummy!

  8. It’s never too early for pumpkin!!! I find myself craving it already!  Can’t wait to make these!

  9. Dorothy, are these the bars you made when I was over? If so, I can attest to how awesome they are! Also? Who knew Canada was so in love with Nutella? And Americans make fun of them, why??? HA. Need to take a trip to Vancouver! 

  10. Yes, PLEASE!!! I wish there were some of these in your freezer.

  11. 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???

    • 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!!

  12. Holy cow I am so in love with these bars!

  13. 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!

  14. 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 🙂

  15. 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! 

  16. Wow. I love all things Nutella. Definitely still feeling the summer, but definitely looking forward to making this beauty soon. Ooh, it’s so gooey.

  17. Love pumpkin; love Nutella.  Wish I were a baker (I burn things).

  18. i probably am the only person on earth who does not like nutella BUT you got me with the P-Word so i will have to try ^_^ <3

  19. Sounds like you had a great time in Vancouver! And no worries, I’ve had pumpkin on the brain lately too, so it is definitely not too early! These look fantastic! 🙂

  20. Hellllllooooo, pumpkin!! So happy to see it making its debut this year, and especially with Nutella!

  21. These look INCREDIBLE! Come August I’m already getting excited about pumpkin recipes and fall too. It’s my favorite time of year! These bars are definitely on my list to make! Love the combo of pumpkin + nutella! 

  22. Pumpkin is my favorite!! Actually, I use it all year so it is never to early in my book!!

  23. Yay, so glad you had a great time in Vancouver. We lived there for 3 years before having my son and would love to move back there again when we’re older. These bars look perfect, Dorothy. It’s never too early for pumpkin especially when you combine it with Nutella 🙂

  24. As a nutella lover I cosign these pumpkin nutella cookie bars. Love them. 

  25. I don’t think I could stop eating these even if I tried

  26. Ah, Nutella! I want to kiss whoever invented it. My personal favorite is Nutella gelato. :). These look fabulous! I get in the mood for pumpkin around April. I love those fall flavors.

  27. Omg. These bars are To.Die.For!! These are definitely happening at my house super soon!! 

  28. That gooey nutella inside is making me salivate! AMAZING cookie bars Dorothy.

  29. These bars look seriously awesome. Unfortunately, they require me to buy ingredients that I wouldn’t use all of in one sitting, which violates my current “cleaning out my pantry before I move” regime. I’m definitely making these when I get to Scotland, though.

  30. Well if you are eating pumpkin in August then I can do!! Plus these bars, HELLO! Vancouver has been on our bucket list and we can’t wait to go. 

  31. These cookie bars are beautiful.. Love nutella anything.. Pumpkin and nutella combination is amazing!! 

  32. With this August heat, we are all about looking forward to cooler weather and fall flavors! We say bring it on with these awesome cookie bars. Thanks for sharing, and for giving us a little fall flair.

  33. Sounds like such a perfect vacation! And I’m with you – Nutella in ALL the things!!

  34. Pumpkin in August?!  I’m all for it!  Especially if it’s pumpkin oozing with Nutella goodness!

  35. I found this recipe after stumbling across it on Pinterest. The picture enticed me to the point that I absolutely had to make them today. They were absolutely delicious! The cookie part wasn’t crunchy, but rather soft and full of pumpkin flavored goodness. My mother, who normally doesn’t like pumpkin or Nutella, ended up consuming two squares! Thanks for such an amazing recipe!

  36. These look great- pumpkin and nutella are two of my favorite things!  Does anyone know how you could adjust this to make a 9×13 pan?  I’d like to bring it to a group gathering. 

  37. Seeing that I live in Vancouver I am familiar with Nutella. I made these cookie bars last night after receiving 2 jars of Nutella free with my grocery purchase. I changed things up a bit and used muffin pan with cupcake liners. They turned out well with no cutting required. My only regret is that I didn’t use enough Nutella.

  38. I love pumpkin and nutella, but I have had bad luck combining pumpkin and peanut butter in the past – the pumpkin flavor gets overshadowed by the peanut butter. I was worried that the nutella would overshadow the pumpkin or vice-versa in this recipe, but not to worry! The flavors maintain their integrity but compliment each other so well. The bars are moist and dense, my favorite combination.  I doubled the recipe and made it in a 9×13 pan. I took these to work today and they were a real hit! 

  39. I doubled the recipe and made it in a 9×13 pan. It worked great!

  40. Can anyone who’s made these answer a question for me? Does “melted” butter literally mean melted-til-liquid? I’m sort of a novice baker and really don’t want to mess these up, but I’m used to recipes calling for softened butter, not melted. Thanks in advance!

    • Yes, it’s melted until liquid. Generally, if a recipe says “1/2 cup butter, melted” that means you measure 1/2 cup, then melt it. In the case of butter that means slice it to however much it is (in the case of 1/2 cup, use the whole stick) then melt it until it’s liquid. I like melted butter in cookies so much better than softened! 🙂 Enjoy!

  41. 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?

  42. 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!

  43. Hi Dorothy!

    Just FYI, I made these for my baking club meetup… And WON! Soooo good!!

  44. 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.

  45. Have you tried making this in a 8×8 pan? Or have you doubled the recipe and used a 9×13?

    • 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!

  46. 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! 

  47. 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!

  48. These turned out just as sinfully good as they look!!! Obsessed!!!!

  49. 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?

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