Nutella Pumpkin Cookie Bars are chewy cookie bars stuffed with a gooey layer of Nutella! It comes together in one bowl with no electric mixer needed. This recipe is so easy it’s dangerous!
These Nutella bars are the ultimate cookie bar for any Nutella lover!
Cookie bars are my go-to treat to bake when I’m feeling like making cookies but don’t want to individually roll them out. You just stick it in a square pan and bake it all together!
These bars have the best nutty flavour thanks to the brown butter. It pairs perfectly with the Nutella hazelnut goodness.
For more Nutella recipes, try Nutella Brownies, Oatmeal Nutella Stuffed Chocolate Chip Cookies, or Nutella Crumble Bars.
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Why this recipe works
Easy to make – No mixer required, one bowl, and simple ingredients you can find in your pantry.
Giant cookie – It tastes like a giant cookie and is the perfect recipe to make when you don’t want to roll out a dozen individual ones.
Gooey: Nutella is dolloped inside of these cookie bars! Making them ridiculously gooey and chocolatey!
Nutella fans: If you are a fan of Nutella or chocolate hazelnut goodness, you are going to go crazy over these bars!
Ingredients Notes
Scroll to view a few ingredients notes. Full recipe and measurements can be found in the recipe card below.
Butter – I always use unsalted butter. This will be melted and browned.
Dark brown sugar – This sugar carries more molasses than golden yellow or light brown sugar, which deepens the brown butter flavours. You may use any type of brown sugar.
Nutella – You can use actual Nutella or a store brand version.
Step by step instructions
Here is how to make and bake these Nutella pumpkin cookie bars! You will need an 8×8 square pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.
Step 1 – Prep. Grease the pan. For easy removal of the cookie bars, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
Step 2 – Mix butter, pumpkin, and sugars. In a large mixing bowl, whisk the melted butter, dark brown sugar, and pumpkin, and whisk until well combined.
Step 3 – Mix in wet ingredients. Add in the egg yolk and vanilla and whisk in.
Step 4 – Add in dry ingredients. Toss in flour, baking soda, cinnamon, allspice, and salt. Using a spatula, fold until no dry streaks appear.
Step 5 – Transfer and bake. Transfer into the prepared pan and spread 1/2 of the cookie bar dough out evenly. Dollop Nutella on top. Add remaining dough on top and press down. It's okay if some Nutella is still showing!
Bake the cookie bars for 20-25minutes or until a toothpick inserted comes out with a few moist crumbs on it. If it is wet, it isn’t ready yet. Continue to bake at 5 minute intervals until the edges are set.
Cool completely before slicing.
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
- Use a gram scale for the most accurate measurements.
- Don’t over bake the bars. Pull the pan out of the oven when the edges are light golden brown but the middle is still soft and slightly puffy.
- Cooling time. The bars must cool completely if you want them to slice well!
- This will get messy, but if you’re okay with that then serve warm with vanilla ice cream! My personal favourite.
FAQ
Substitute for Nutella?
Peanut butter (creamy) or Biscoff!
How do I know it’s ready?
The edges will be slightly golden brown, but the middle will still be light in colour and slightly puffy. It will continue to bake in the pan as it sets.
Storing & Freezing
Store these Nutella pumpkin cookie bars in an airtight container for up to three days at room temperature or in the refrigerator.
Freeze the bars by wrapping them individually in saran wrap and then placing them into an airtight container. They freeze well for up to one month. When ready to eat., allow to thaw for 1 hour.
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Nutella Pumpkin Cookie Bars
Ingredients
- 1/2 cup butter melted
- 1/3 cup pumpkin puree
- 3/4 cups dark brown sugar
- 1/3 cup white sugar
- 1 egg yolk room temperature
- 1 tbsp vanilla
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp allspice
- 2/3 cups Nutella
Equipment
Instructions
- Preheat the oven to 350°F/180°C. Line a square 8×8 baking pan with parchment paper and set it aside.
- In a large bowl, add the melted butter, pumpkin, dark brown sugar, and white sugar. Whisk until well combined.1/2 cup butter, 1/3 cup pumpkin puree, 3/4 cups dark brown sugar, 1/3 cup white sugar
- Add in egg yolk and vanilla and continue whisking.1 egg yolk, 1 tbsp vanilla
- Add in the flour, baking soda, cinnamon, salt, and allspice. Using a spatula, gently fold the ingredients in. Don't over-mix!2 cups all-purpose flour, 1/2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt, 1/2 tsp allspice
- Place 1/2 of the dough into the prepared pan. Make sure it's covering the entire bottom of it.
- Take spoonfuls of Nutella and drop it on top. It won’t be a smooth layer but should cover most of the dough. Take the remaining cookie dough and press it on top. It's also okay if there is Nutella peeping through! See photos above for reference.2/3 cups Nutella
- Bake an additional 20-25 minutes. The edges will be a golden brown. Cool completely before slicing. Enjoy!
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