This cake-like pumpkin bars recipe is easy to whip up!
The Nutella swirl adds a creamy, sweet decadence to these dessert bars!
What Are Pumpkin Bars?
I think the image that pops into mind when we hear “pumpkin bars” are the creamy bars with a dollop of whipped cream on top. Those are pumpkin PIE bars…where the texture is made to look and feel just like pumpkin pie. These are not pumpkin pie bars.
These pumpkin bars are a perfect cross between cake and brownies. They are thick, fluffy with just enough crumb to them. And while I am all for frosting brownies, and cakes, these pumpkin bars have no need for frosting of any kind as they have a generous swirl of Nutella baked right in! The Nutella adds a richness and creaminess that tastes decadent against the pumpkin flavor (it did the same for the Hazelnut Banana Muffins too!).
WHERE IS THE NUTELLA PUMPKIN BAR RECIPE?
If you’d rather skip cooking tips, suggestions, handy substitutions, related recipe ideas – and get straight to the Nutella Pumpkin Bar Recipe– simply scroll to the bottom of the page where you can find the printable recipe card.
How Do I Store Pumpkin Bars
These bars are too tasty to sit around too long, but pumpkin brownies will last if you store them properly. Because this recipe does not have frosting or cream cheese, the brownies do not have to be stored in the refrigerator, they do, however, need to be stored in an airtight container.
Can These Pumpkin Bars Be Frozen?
Yes! You can freeze these bars just like you would freeze any other brownie recipe. Be sure to allow the bars to cool completely. Wrap the bars in plastic wrap and then cover in foil. When you are ready to serve, thaw the bars completely and cut into squares before serving.
- 1/2 cup pumpkin puree
- 1/3 cup brown sugar
- 2 eggs
- 2 tablespoon vegetable oil
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon cocoa powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 6 tablespoons Nutella Hazelnut Spread.
Preheat the oven to 350 degrees. Spray an 8 x 8-inch square pan with non-stick spray and set aside.
In a bowl, whisk together the pumpkin, sugar, eggs, and vegetable oil. Combine the flour, baking powder, cocoa powder, cinnamon, salt, and nutmeg in a bowl. Slowly mix dry ingredients into the batter until combined. Pour batter into the prepared pan.
Place spoonfuls of the hazelnut spread on the batter and swirl with a knife. Bake bars for 25 minutes or until a toothpick inserted comes out clean. Allow the bars to cool completely.
Amount Per ServingCalories 1097 Total Fat 30g Saturated Fat 15g Cholesterol 320mg Sodium 1015mg Fiber 10g Sugar 72g Protein 28g