Description
This delicious mix of pumpkin and Nutella makes a wonderful fall treat!
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, melted
- 1/3 cup pumpkin puree
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 3/4 cup Nutella
Instructions
- Preheat oven to 350°F. Line a small brownie pan or baking dish with a small amount of oil.
- Place melted butter, pumpkin, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. You can also use a hand mixer. Mix all together until smooth, about 30 seconds. Mix in egg yolk, baking soda, salt, spices, and vanilla. Mix in flour until batter is smooth.
- Press half the batter mixture in the bottom of the pan. Just enough so it makes a thin layer that covers the pan. Bake for 8 minutes.
- Place Nutella in a microwave safe bowl. Heat for just a few seconds until pourable. Pour evenly over the top of the partially baked crust. Spread it carefully so it doesn’t rip the cookie bars.
- Scoop tablespoons of the leftover batter over the top and carefully spread with your fingers. It won’t be a smooth layer but will mostly cover.
- Bake an additional 17-20 minutes until the top is no longer glossy and the edges are golden brown. Cool completely before slicing. Enjoy!