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!