Fall has always been my favorite season—it’s the time of year when the air turns crisp, the leaves show off their colors, and the kitchen fills with the warm, comforting aromas of cinnamon and spice. While I love everything about autumn, the food is what truly makes it magical for me. And nothing says fall quite like pumpkin. This week, I’m leaning all the way into that seasonal goodness, starting with a treat that’s as indulgent as it is festive: Pumpkin Nutella Cookie Bars.

These delicious bars are built on layers of soft, spiced pumpkin cookie dough that strike the perfect balance—not too crunchy, not too cakey, but tender and chewy in all the right ways. The dough is infused with pumpkin purée and a medley of cozy spices like nutmeg, ginger, allspice, and cinnamon, so every bite tastes like fall wrapped up in dessert form.

Pumpkin Nutella Cookie Bars | realmomkitchen.com

But the real surprise comes in the middle: a thick, gooey layer of Nutella. I am a fan of Nutella! While chocolate and pumpkin are already a classic pairing, the addition of Nutella takes it to a whole new level. Its creamy, hazelnut-rich sweetness melts into the spiced pumpkin cookie layers, creating a decadent contrast that makes these bars completely irresistible. One bite, and you’ll understand why pumpkin and Nutella are a match made in autumn dessert heaven.

Ingredients for Pumpkin Nutella Bars

BUTTER
PUMPKIN PUREE
LIGHT BROWN SUGAR
GRANULATED SUGAR
EGG YOLK
BAKING SODA
SALT
GROUND GINER
GROUND NUTMEG
GROUND ALLSPICE
GROUND CINNAMON
VANILLA EXTRACT
ALL-PURPOSE FLOUR
NUTELLA OR OTHER CHOCOLATE HAZELNUT SPREAD (I USED KIRKLAND BRAND)

Instructions for Pumpkin Nutella Bar Recipe

Prepare the pan – Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with foil or parchment paper, leaving a little overhang for easy removal later. Lightly coat with non-stick cooking spray.

Make the pumpkin cookie dough – In the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl if using a hand mixer), combine the melted butter, pumpkin purée, granulated sugar, and brown sugar. Beat until smooth, about 30 seconds. Add in the egg yolk, baking soda, salt, spices (nutmeg, ginger, allspice, and cinnamon), and vanilla extract. Mix until incorporated. Finally, add the flour and beat just until the batter is smooth and no streaks remain.

Bake the base layer – Press half of the dough evenly into the bottom of the prepared pan. (Tip: spray your hands lightly with cooking spray to keep the dough from sticking.) Bake for 8 minutes to set the crust.

Add the Nutella layer – While the crust bakes, place the Nutella (or your favorite chocolate-hazelnut spread) in a microwave-safe bowl and warm it for a few seconds until it’s pourable. Carefully spread the Nutella over the partially baked crust, smoothing it into an even layer. Work gently so you don’t tear the cookie base.

Top with remaining dough – Take small portions of the remaining dough, flatten them between your fingers, and lay the pieces over the Nutella layer. It’s fine if some Nutella peeks through—those gooey swirls will bake up beautifully.

Bake again – Return the pan to the oven and bake for 17–20 minutes, or until the top is no longer glossy and the edges are golden brown.

Cool and serve – Allow the bars to cool completely in the pan before lifting them out with the foil/parchment overhang. Cut into 9 large bars or up to 16 smaller squares, depending on how generous you’d like the servings to be.

Frequently Asked Questions

Can I use a different size pan? A
Yes! This recipe is written for a 9×9-inch pan, but you can use an 8×8-inch pan for slightly thicker bars (add a few extra minutes to the bake time). A 9×13-inch pan will also work—just double the recipe for best results.

Do I have to use Nutella?
Not at all. Any chocolate-hazelnut spread will work, or you can try peanut butter, almond butter, or even cookie butter for a fun twist.

Can I make these bars ahead of time?
Definitely, these bars keep well at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 2 months—just thaw before serving.

How do I keep the Nutella layer from tearing the cookie dough?
Warm the Nutella in the microwave for a few seconds until it’s pourable. This makes it much easier to spread evenly over the base without pulling up the dough.

Can I add mix-ins to the dough?
Yes! Chopped hazelnuts, pecans, or chocolate chips are delicious additions. Just fold them into the dough before layering.

How do I know when the bars are done baking?
The top should no longer look glossy, and the edges should be lightly golden brown. Be careful not to overbake—these bars are best when the center stays soft and chewy.