Nutella Stuffed Pumpkin Bars. These soft and cake like pumpkin bars are stuffed with chocolate-y nutella and are the perfect treat to celebrate the upcoming holidays! Top with a scoop of ice cream for an ultimate dessert!
Can you believe that Thanksgiving is next week?! I’m still in shock. I’ve been trying to think of what kinds of things to put on our menu this year. Some sides like our Cheesy Corn Casserole are a must every year. And then there’s things like this Slow Cooker Sweet Potato Casserole that may be making it’s first appearance at our holiday table this year. I like to try and keep a balance of classical favorites and new dishes to keep my family on their toes. And while I absolutely love pies (butternut squash pie, pecan pie, pumpkin pie) I’m thinking I may switch it up and serve these Nutella Stuffed Pumpkin Bars with some ice cream instead!
Just a little bit more about these bars. I used a method of adding the nutella to the middle that I saw from my friend Karen at the Food Charlatan, she used it for her Nutella Stuffed Browned Butter Blondies.
The pockets of the nutella in the middle of the pumpkin bars makes for one gooey dessert. It’s kind of magical. The batter is thick and the bars come out cake like, but sturdy. Which is perfect for housing those nutella surprises.
Nutella Stuffed Pumpkin Bars
- Cover a small baking pan with wax paper. Spoon the nutella out with a 1 tablespoon and put on the wax paper. You should end up with about 9 spoonfuls of nutella. Place the pan with the nutella in the freezer while you continue to prepare the bars.
- Line a square baking pan with parchment paper. Preheat the oven to 350°F.
- In a small size mixing bowl add the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Stir with a fork or whisk to combine.
- In a medium size bowl add the melted butter and the sugars. Stir to combine. Add the egg and mix in completely. Stir in the vanilla extract and pumpkin puree.
- Slowly pour dry ingredients into the wet ingredients. Stir to combine.
- Pour half of the batter into the baking pan. Remove the nutella from the freezer and place the nutella into the batter in the baking pan. Pour the remaining batter on top and smooth over the nutella.
- Bake for about 30 minutes, edges will have turned a light golden color.
- Allow to cool for a few minutes prior to serving.
- Top with a scoop of ice cream and enjoy!