Hello Community!
Cooking and baking are my happy places! I know the same is true for some of you! I can get lost in making anything from brownies, to specialty burgers, to pot roast.
In this spirit, through the year end we will be sharing one or more recipes each month to spice up your holiday menus. We hope you find something new to try that becomes a big hit with your family and friends.
Our inaugural recipe is Nutella Stuffed Pumpkin Cookie Bar! I found this interesting recipe and thought it would be a great one for us all to try in October. It embodies 2 of my favorites flavors, Nutella and Pumpkin. I hope you try it along with me and comment on your sucess in making it, whether you liked the flavor and consistency or not, and share photos of your finished product.
Got any great holiday worthy recipes you want to share? Feel free to share them in our "Fill Your Cup" FaceBook group. We'll try them and give you feedback!
I will be making these bars in my test kitchen soon and sharing my photos and comments with you in our FaceBook group! See you there!
Happy Baking!
Pumpkin Nutella Cookie Bars
From www.crazyforcrust.com
These Pumpkin Nutella Cookie Bars will knock your socks off! They’re full of rich pumpkin flavor and filled with gooey Nutella!
PREP TIME 20 minutes
COOK TIME 25 minutes
TOTAL TIME 45 minutes
YIELD16 bars
SERVING SIze 1 bar
Ingredients
- ½ cup unsalted butter melted
- ⅓ cup pumpkin puree
- ¾ cup dark brown sugar may substitute light
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ cup Nutella or other chocolate spread
Instructions
- Preheat oven to 350°F. Line a 9×9” pan with foil and spray with cooking spray.
- 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 if you prefer. Mix until smooth, about 30 seconds. Mix in egg yolk, baking soda, salt, spices, and vanilla. Mix in flour until batter is smooth. It’ll be a soft batter.
- Press half the batter in the bottom of the pan. The batter is sticky so you may want to spray your hands with cooking spray. It’ll be a thin layer in the bottom of the pan. Bake for 8 minutes.
- Place Nutella (or other chocolate spread) 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 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.
- Store in an airtight container for up to 3 days or freeze for up to 1 month.
- Can substitute the 4 spices for 2 tsp of pumpkin pie spice