Pumpkin Nutella Bars – Recipe! Image 1
Desserts, Food

Pumpkin Nutella Bars – Recipe!

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As soon as October begins, it’s always loaded with pumpkin recipes, including some savory dishes, but mostly sweet treats.  I happen to be a pumpkin person, if there’s such a thing, and I can eat it roasted on a sheet pan or pureed with spices with a touch of maple syrup in a pie.  Pumpkin lattes, hmm — not my thing, but I don’t discourage pumpkin in any form.  These pumpkin nutella bars are a simple dessert made with just a tad of canned pumpkin and some warming spices that make both the base and the topping.  The middle layer in these bars is filled with Nutella – hazelnut chocolate spread – that’s the perfect compliment to pumpkin and makes each bite rich with chocolaty goodness.

The dough is representative of a classic cookie recipe, buttery soft, and I folded the pumpkin puree in by hand at the end to prevent over mixing.  Half the dough is pressed into the bottom of the pan, and then par-baked, while the other half of dough is dotted on top of the Nutella spread.  The results are a soft and chewy cookie bar with both pumpkin and chocolate notes.  A terrific treat for the upcoming months.

Pumpkin Nutella Bars – Recipe! Image 2

Ingredients

3/4 cup light brown sugar

1/4 cup granulated sugar

1/2 cup melted butter

1 large egg yolk

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon pumpkin pie spice, or equal parts ginger, allspice and cinnamon

1 1/4 teaspoons cinnamon

1/3 cup pumpkin puree

3/4 cup Nutella

(Makes 16 Squares)

Pumpkin Nutella Bars – Recipe! Image 3

To Prepare:

  1. Preheat oven to 350 degrees.  Line 9×9 inch pan with parchment over hanging on two opposite sides.  Spray or grease with oil.
  2. In a stand mixer or large bowl, mix together sugars and butter for 3 minutes.  Add egg yolk and vanilla and mix for 2 minutes.  Scrape down sides of bowl.
  3. Add flour, baking soda, salt, pumpkin pie spice, and cinnamon.  Mix on low just until crumbs begin to come together.
  4. Remove bowl and stir in pumpkin puree by hand.  Add half of dough to prepared pan and press to form a flat base.  Bake for 8 minutes.  Remove from oven.
  5. Microwave Nutella for 30 seconds, just to loosen.  Pour over crust and spread evenly with a knife.  Dot remaining dough over top and place back in oven to bake for 15 minutes.
  6. Remove and let cool to room temperature or chill in refrigerator before slicing.  Enjoy!

 

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