Nutella Swirled Pumpkin Bars
These Nutella Swirled Pumpkin Bars combine the warm spices of pumpkin with creamy Nutella swirls for a moist, fudgy autumn treat that is easy to make and perfect for sharing.
Servings: 9 servings
Ingredients
- 1 cup canned pumpkin puree make sure it’s pure pumpkin, not pumpkin pie filling
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup vegetable oil or any neutral oil such as canola or sunflower oil
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup Nutella or any similar chocolate-hazelnut spread
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper or lightly grease it with oil.
- In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and oil until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Slowly add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
- Spread the pumpkin batter evenly into your prepared baking pan.
- Drop spoonfuls of Nutella over the pumpkin batter. Use a butter knife or skewer to swirl the Nutella into the batter, creating a marbled effect. Don’t over-swirl — you want distinct ribbons of Nutella throughout.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Allow the bars to cool completely in the pan on a wire rack. Once cooled, lift the bars out using the parchment paper edges, cut into squares, and enjoy!
Equipment
- Mixing Bowl
- Spatula
- 8x8-inch square baking pan
- Oven
- Wire Rack
- Parchment Paper
- Butter knife or skewer
Notes
Use pure pumpkin puree, not pumpkin pie filling. Use room temperature eggs for better texture. Don’t overmix the batter to keep bars tender. Swirl Nutella gently for distinct ribbons. Start checking baking time early to avoid overbaking. Cool completely before slicing. Variations include adding nuts, using different spreads, making vegan, topping with frosting, adjusting spices, or baking mini bars. Store leftovers airtight at room temperature for 3 days, refrigerate up to a week, or freeze up to 3 months.