Nutella Stuffed Pumpkin Bars

Nutella Stuffed Pumpkin Bars

These Nutella Stuffed Pumpkin Bars are of course easier to make if you start craving them in September; the cookie part is like the pumpkin cookies and then have the Nutella layer, which is so perfect you don’t need anything else. Pumpkin and Nutella are those combinations that you don’t know until you try them.

The Ingredients I have used are; All-purpose flour is sure to measure correctly butter, unsalted butter is preferred and at room temperature, the key ingredient pumpkin we need in puree form and sugar we will use the combination of dark brown and granulated sugar what else left is egg yolk you don’t need the full egg, baking soda, and salt as we use in the cookies usually. Lastly don’t forget the vanilla essence.

Now what experiments we could do is if you are not junky of Nutella use chocolate spread instead, the key to the success of the recipe is not to over bake them and if you trying for the first time then keep an eye on them while baking them and once they lose the glossy sheen, pull them out of the oven. As these bars are freeze friendly so keep them in the freezer for one month or you have the option to store them in an airtight container.

Cuisine   American
Course Dessert
Prep Time: 20 minutes
Total Time: 45 minutes
Cook Time: 25 minutes

Ingredients:

1 ¾ cup all-purpose flour
¾ cup Nutella
½ cup unsalted melted butter
½ cup pumpkin puree
¾ cup dark brown sugar
¼ cup granulated sugar
1 large egg yolk
½ tsp baking soda
½ tsp salt
½ ground nutmeg
¼ tsp ginger
1 tsp cinnamon
1 tsp vanilla extract

Instructions:

 Preheat the oven to 350 degrees F. Line a 9x9 inches pan with the foil and grease with butter or cooking spray.

In a bowl take the melted butter, sugar; granulated and brown cream then stir in pumpkin puree too and mix to combine, either use an electric mixer or hand mixer whichever is available. Mix in egg yolk, spices, baking soda, salt, and vanilla extract lastly mix in the flour and mix to make a smooth batter.

Transfer half of the batter into the prepared pan and bake for about 8-10 minutes. In a bowl take the Nutella heat in the microwave until comes to pourable consistency or 30 seconds. Carefully Pour the Nutella over the half-baked crust of the batter and use the tablespoon to scoop the remaining half pumpkin batter over the Nutella layer.

Bake it for about 15-20 minutes until the top is cooked properly and the edges turn golden brown, do not overcook it should be slightly gooey in the center. Let it cool completely before slicing.

Store the pumpkin bars in an air-tight container for about three days and the freeze for about 1 month.