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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!
Best Pumpkin Cookie Bars
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.
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.
How to Make Pumpkin Cookie Bars
- 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.
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!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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
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
Pumpkin Nutella Bars are an easy pumpkin cookie bar stuffed with Nutella – the chocolate and pumpkin blondie combo is fantastic!
Favorite Pumpkin Recipes
Last Updated on September 26, 2023
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!
Awesome! Thank you so much!
I doubled the recipe and made it in a 9×13 pan. It worked great!
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!
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.
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.
I think you can just spread the batter into a 9×13 pan. Use a little extra nutella (maybe 1 1/2 times). The bars will be thinner but it will still work. Baking time may be less!
I doubled the recipe and made it in a 9×13 pan. It worked great!
Great to know!!!
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!
Pumpkin in August?! I’m all for it! Especially if it’s pumpkin oozing with Nutella goodness!
Thanks Meagan!
Sounds like such a perfect vacation! And I’m with you – Nutella in ALL the things!!
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.
Thanks Felicia!
These cookie bars are beautiful.. Love nutella anything.. Pumpkin and nutella combination is amazing!!
Thank you!
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