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Nutella Stuffed Pumpkin Cookie Bars

Nutella Stuffed Pumpkin Cookie Bars – These scrumptiously soft and chewy pumpkin cookie bars are spiced with autumn flavours, and stuffed full of Nutella!

Nutella Stuffed Pumpkin Cookie Bars on foil before being cut into slices.

It’a almost October, and I am SO ready for Halloween month! Halloween is definitely one of my favourite holidays. I love everything about it – the candy, trick-or-treating (for my kid, of course 😉 ), family time, scary movies, creepy decorations, EVERYTHING.

These Nutella Stuffed Pumpkin Cookie Bars would make a perfect addiction to a Halloween party. Just look at all that Nutella…

Close-up of shiny, thick Nutella centre in Nutella Stuffed Pumpkin Cookie Bars.
Overhead shot of Nutella drizzle over Nutella Stuffed Pumpkin Cookie Bars.

Nutella Stuffed Pumpkin Cookie Bars

These pumpkin cookie bars are so soft and chewy, spiced with a hint of cinnamon, ginger, nutmeg, and cloves, and stuffed full of Nutella. I drizzled extra Nutella on top to make these bars extra pretty.

Nutella Stuffed Pumpkin Cookie Bars cut into slices on foil.

Pumpkin and chocolate go wonderfully together, and it is becoming a favourite combination of mine. If you love Nutella and pumpkin, then you have to give these cookie bars a try.

You’ll be so glad you did!

Nutella Stuffed Pumpkin Cookie Bars on foil with slices removed to show gooey Nutella centre.

That melty Nutella centre…

Nutella Stuffed Pumpkin Cookie Bars with a bite taken out of one of them on marble background.

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Nutella Stuffed Pumpkin Cookie Bars

Nutella Stuffed Pumpkin Cookie Bars

Yield: 16 bars
Prep Time: 25 minutes
Cook Time: 28 minutes
Total Time: 53 minutes

These scrumptiously soft and chewy pumpkin cookie bars are spiced with autumn flavours, and stuffed full of Nutella!

Ingredients

  • 2 cups (250g) plain/all-purpose flour
  • 1 teaspoon cornflour/cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup (75g) canned pumpkin puree
  • 3/4 cup (190g) Nutella

Instructions

  1. Preheat the oven to 180C/350F/Gas 4, line an 8x8-inch pan with foil and spray with baking spray. Set aside.
  2. Whisk together the flour, cornflour, baking soda, salt, and spices. Set aside.
  3. Whisk together the butter and sugar until combined. Add the egg, vanilla, and pumpkin, and mix until combined. Fold in the dry ingredients.
  4. Press half of the dough into the prepared pan, and bake for 8 minutes. Microwave the Nutella until softened, then pour onto the cookie layer and spread out evenly. Place the remaining cookie dough on top.
  5. Bake for a further 15 - 20 minutes until golden brown on top. Allow to cool completely in the pan on a wire rack before drizzling with more Nutella and cutting into bars.

Notes

These bars can be stored in an airtight container at room temperature or in the fridge for up to 3 days. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 16 bars Serving Size: 1 bar
Amount Per Serving: Calories: 206Total Fat: 9gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 85mgCarbohydrates: 28gFiber: 1gSugar: 14gProtein: 3g

Nutrition information isn’t always accurate.

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