Picture this: it's a crisp October evening, and I'm standing in my kitchen staring at a jar of Nutella pumpkin blondies ingredients, wondering if my latest baking experiment will actually work. Emily walks in, takes one look at the pumpkin puree and Nutella combo, and gives me that "really, Mom?" look she's perfected over the years.
But let me tell you - sometimes the best recipes come from those "what if" moments! These gooey, indulgent bars combine the rich chocolate-hazelnut goodness of Nutella with warm pumpkin spice flavors in the most incredible way. The result? Bars so good that Emily actually asked me to pack extras in her lunch the next day (and trust me, that never happens with my experimental recipes).
Speaking of amazing fall treats, if you're looking for more seasonal inspiration, you'll want to check out my pumpkin spice brownies that have become a total hit with readers this season!
Jump to:
- Why You'll Love These Nutella Pumpkin Blondies
- Ingredients You'll Need for Perfect Nutella Pumpkin Blondies
- How to Make the Best Nutella Pumpkin Blondies Step by Step
- Storage and Serving Tips for Your Blondies
- Perfect Nutella Pumpkin Blondies Variations to Try
- Frequently Asked Questions About Nutella Pumpkin Blondies
- Recipes You May Like
- Final Thoughts on These Amazing Blondies
- Nutella Pumpkin Blondies
Why You'll Love These Nutella Pumpkin Blondies
Let me break down exactly what makes these bars so special (and why they've become my go-to fall dessert):
- No mixer required - Just a couple bowls and some whisking, perfect for lazy weekend baking
- Ready in 70 minutes - From start to finish, including cooling time
- Naturally egg-free - The pumpkin puree provides all the moisture we need
- Perfect gooey texture - That frozen Nutella layer creates the most amazing fudgy center
- Fall spice perfection - Cinnamon, ginger, nutmeg, and cloves bring cozy autumn vibes
- Make-ahead friendly - These actually taste better the next day!
Ingredients You'll Need for Perfect Nutella Pumpkin Blondies
Here's what you'll need to create these amazing bars (most of which you probably already have in your pantry):
For the Nutella Layer:
- ¾ cup Nutella
For the Pumpkin Blondie Base:
- ½ cup pumpkin puree (NOT pumpkin pie filling - learned this the hard way!)
- 1 ⅔ cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ⅔ cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Quick tip: Make sure your pumpkin puree is the pure stuff, not the pre-spiced pie filling. I made that mistake once and ended up with overly sweet, weirdly textured bars that nobody wanted to eat!
How to Make the Best Nutella Pumpkin Blondies Step by Step
Preparing the Nutella Layer
- Line your 8x8 inch pan with parchment paper, leaving some overhang around the edges for easy removal later.
- Spread the Nutella evenly across the lined pan - I use an offset spatula for this, but the back of a spoon works great too.
- Pop it in the freezer while you prep the pumpkin batter. This step is crucial for getting those defined layers!
Making the Pumpkin Blondie Batter
- Preheat your oven to 350°F (180°C).
- Remove excess moisture from the pumpkin puree by gently squeezing it with paper towels. This prevents soggy blondies!
- Whisk together all dry ingredients in a medium bowl - flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.
- In a large bowl, whisk the melted butter with both sugars until you can't see the butter sitting on top anymore. This took me about 2 minutes of vigorous whisking.
- Add the pumpkin puree and vanilla to the butter mixture, whisking until everything's evenly combined.
- Fold in the dry ingredients using a rubber spatula. The batter will be thick and sticky - that's exactly what we want!
Assembling Your Blondies
- Line a second 8x8 pan (or remove the Nutella from the first pan if you only have one).
- Press ⅔ of the pumpkin batter into your prepared pan, spreading it evenly.
- Bake for 18-20 minutes until the top looks set but still slightly soft.
- Let it cool for 5-10 minutes while you prep the Nutella layer.
- Remove the frozen Nutella from its parchment and place it directly on top of the warm pumpkin base.
- With greased hands, flatten small portions of the remaining pumpkin dough into discs and place them over the Nutella layer. Don't worry if you can't cover everything - those peek-through spots are delicious!
- Bake for another 15-20 minutes until the top pieces look set. I went for 18 minutes and got perfectly gooey results.
- Cool completely before cutting - this is the hardest part, but trust me, it's worth the wait!
Storage and Serving Tips for Your Blondies
These Nutella pumpkin blondies actually get better with time! Store them covered at room temperature for up to 4 days. The flavors meld together beautifully overnight.
For clean cuts, use a sharp knife and wipe it between slices. The Nutella layer can be a bit sticky when warm, but once cooled, these slice beautifully.
Want to make them extra special? Try serving them slightly warmed with a scoop of vanilla ice cream. Emily and I tested this combination thoroughly (you know, for recipe development purposes), and it's absolutely divine.
Perfect Nutella Pumpkin Blondies Variations to Try
Different Pan Sizes: These work great in a 9x9 inch pan too - they'll just be a bit thinner and need slightly less baking time.
Spice Swaps: Don't have all those individual spices? Just use 2 teaspoons of pumpkin pie spice instead.
Add-ins: Try folding in mini chocolate chips, chopped pecans, or even some cinnamon chips for extra texture.
Glaze Options: A simple powdered sugar glaze drizzled on top makes these feel extra fancy for parties.
Have you ever tried making blondies with frozen layers before? The technique might seem weird, but it creates the most incredible texture contrast that regular mixed-in ingredients just can't achieve.
Frequently Asked Questions About Nutella Pumpkin Blondies
Yes! This recipe is naturally egg-free. The pumpkin puree provides enough moisture, so eggs aren't needed.
Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added spices and sugar that will alter the recipe's flavor and texture.
Store them in an airtight container at room temperature for up to 4 days for best quality and texture.
Yes! In a 9x9 inch pan, the bars will be thinner and need a few minutes less baking time for each layer.
Recipes You May Like
If you're loving these fall flavors, you'll definitely want to try these other seasonal favorites:
- Pumpkin Custard Pie - A silky smooth alternative to traditional pumpkin pie
- Fudgy S'mores Brownies - Another layered bar recipe that's pure indulgence
- Small Batch Chocolate Chip Cookies - Perfect when you want something sweet but don't need a huge batch
Final Thoughts on These Amazing Blondies
These Nutella pumpkin blondies have seriously become one of my most requested recipes. There's something so satisfying about that gooey Nutella center surrounded by spiced pumpkin goodness that just screams fall comfort food.
The best part? They're forgiving enough for beginner bakers but impressive enough to serve at your next gathering. Plus, with no mixer required and simple pantry ingredients, they're perfect for those spontaneous baking moods we all get.
So grab that jar of Nutella and let's get baking! Your kitchen will smell absolutely incredible, and trust me, these bars disappear fast. Don't forget to save this recipe to your Pinterest board - you'll definitely want to make these again.
Nutella Pumpkin Blondies
Equipment
- 8x8 inch (20x20 cm) pan
Ingredients
Nutella Layer
- ¾ cup Nutella
Pumpkin Blondie Dough
- ½ cup pumpkin puree NOT pumpkin pie filling
- 1 ⅔ cup all-purpose flour 209 grams
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter 112 grams, melted
- ⅔ cup light brown sugar 140 grams
- ½ cup granulated sugar 100 grams
- 1 teaspoon vanilla extract
Instructions
- Nutella Layer: Line an 8x8 inch (20x20 cm) pan with parchment paper, leaving an overhang around the edges. Add the Nutella to the lined pan and spread into an even layer. Place in the freezer.
- Pumpkin Blondie Dough: Preheat the oven to 350F (180C).
- Squeeze the pumpkin puree with a paper towel to remove the excess liquid/moisture. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking soda and salt.
- In a separate large bowl, whisk together the melted butter, brown sugar and granulated sugar until you no longer see the melted butter sitting on top of the sugars.
- Then whisk the pumpkin puree and vanilla extract into the butter mixture until evenly mixed.
- Mix the dry ingredients into the wet ingredients. The batter will be sticky and thick - so you may need to use a rubber spatula. Keep mixing until you no longer see lumps or streaks of flour.
- Assembling & Baking: Line a second 8x8 inch (20x20 cm) pan with parchment paper so that there's an overhang around the edges. I recommend lightly greasing the pan first so that the parchment paper stays in place. If you don't have a second pan, remove the Nutella (still attached to the parchment) from the pan in the freezer. Place the Nutella back in the freezer and line the original pan again.
- Add about ⅔ to ¾ of the pumpkin dough into your prepared pan. Spread into an even layer. Pop the pan into the oven to bake for about 18-20 minutes, or until the top is set.
- Remove form the oven (keep the oven turned on). Let the base layer cool for about 5-10 minutes.
- Remove the frozen Nutella from the freezer. Peel off the parchment paper, then place the frozen Nutella on top of the pumpkin blondie base.
- Lightly grease your hands. Then spoon/pinch off sections of the remaining pumpkin dough. Flatten them down into disc shapes. Place the discs on top of the Nutella layer, working to cover the Nutella layer with pumpkin dough. If you are not able to cover all of the Nutella - that is totally OK.
- Place the pan back in the oven. Bake for an additional 15-20 minutes, or until the sections on the top look set. Bake time will depend on your oven and how gooey you like your pumpkin blondie layers. I baked my base layer for 18 minutes and then the whole pan for an additional 18 minutes and my bars were still on the gooier side.
- Cool the bars in the pan until the pan is no longer warm to the touch.
- When ready to slice, lift the bars out of the pan using the overhang of the parchment. Place on a cutting board, peel back the parchment and slice using a sharp knife.
