Pumpkin Nutella Cookie Bars

Pumpkin Nutella Bars {gluten free}

My husband and I live in an 850 square foot one-bedroom apartment in New York City. You may be surprised to learn that 850 square feet is rather large for a one-bedroom apartment. However, this means I have a 6 foot by 8 foot kitchen. Cue gasps.

our current kitchenNow, I know from watching… well… every show on HGTV, that a 6 by 8 kitchen is horrifying to most of you. In fact, it may even alarm you that my dream renovation involves turning my 6 by 8 kitchen into a galley so I’d have more counter space. Yes, I understand that is a nightmare to the rest of the U.S. but that’s life in the big city for you. Don’t get me started on $2 million properties without laundry rooms. (A washer/dryer stacked in a closet is NOT a laundry room!)

Pumpkin Nutella Bars {gluten free}Anyway, you can imagine my utter joy when I discovered cookie bars. Not blondies, but cookie bars. That’s right, cookies that do not require rolling out dough on counters that I simply don’t have. Necessity is the mother of invention and I’m guessing the genius who thought this one up had a similar counter issue or had a slew of kids and no time on her hands. Either way, pop open the champagne because these are a dream come true.

Pumpkin Nutella Bars {gluten free}

5.0 from 3 reviews
Pumpkin Nutella Cookie Bars
 
Prep time
Cook time
Total time
 
Adapted from Crazy for Crust’s Pumpkin Nutella Cookie Bars
Author:
Yield: 9 or 12 bars
Ingredients
  • 2 cups flour mix A or B
  • 1 teaspoon pumpkin pie spice*
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • ½ cup pumpkin puree
  • ¾ cup dark brown sugar
  • ¼ cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk or coconut milk
  • 1-13 ounce jar Nutella (or other chocolate spread)

  • *Note: You can make your own pumpkin pie spice by combining the following:
  • 2 parts ground cinnamon
  • 1 part ground nutmeg
  • ½ part ground ginger
  • ½ part ground allspice or cloves
Instructions
  1. Position the rack in the middle of the oven and preheat the oven to 350 degrees.
  2. Grease the bottom of a 9 x 9-inch baking pan with butter or cooking spray. Then line it with 2 sheets of parchment paper or foil in a crisscross pattern. Make sure the parchment or foil overhangs the edges of the pan so you can easily lift out the bars when they are done.
  3. Line your pan with parchment paper to easily lift out bars or brownies.
  4. In a medium bowl, whisk together the flour mix, spice mix, baking soda and salt. Set aside.
  5. Add the melted butter, pumpkin, and both sugars to a bowl of an electric mixer fitted with a paddle attachment. Mix on medium high until thoroughly combined. Scrape down the bowl.
  6. Turn the mixer down to low and add the egg yolk, milk and vanilla. Mix until thoroughly combined. Scrape down the bowl.
  7. With the mixer still on low speed, add the flour mix gradually. Mix until thoroughly combined. Scrape down the bowl.
  8. Spread half ½ of the batter in the bottom of the pan. Tip: I used a combination of my rubber spatula and fingers. Bake for 5 minutes.
  9. Place Nutella in a microwave safe bowl. Microwave for about 45 seconds to a minute. Stir it a bit and pour it evenly over the top of the partially baked crust. Spread it gently so it covers the whole pan. Tip: Only heat the Nutella when you are ready to use it. Note: The jar of Nutella is sealed with foil. Odds are, when you remove the foil, some will remain on the edges. Therefore, I do not recommend placing the whole jar in the microwave.
  10. Scoop tablespoons of the remaining batter over the top and carefully spread with your fingers. Tip: It will be about 12 tablespoons. Don’t worry about making a smooth layer.
  11. Bake an additional 20 to 25 minutes until the top is firm and the edges start to brown. Place on a cooling rack for 30 minutes. Remove the bars from the pan using the overhanging paper and cool completely before slicing into 9 or 12 pieces.
Pumpkin Nutella Bars {gluten free}

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39 thoughts on “Pumpkin Nutella Cookie Bars

  1. Hi Elle,
    You sure do have some amazing recipes coming out of that 6X8 Kitchen. Your kitchen looks great to me, I love working in a space that is very efficient and organized, we don’t have a lot of space here at the cottage either. Your Pumpkin Nutella Cookie Bars look delicious, we would really enjoy them. Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Come Back Soon,
    Miz Helen
    Miz Helen recently posted…Whats For Dinner Next Week 10-25-15My Profile

  2. That kitchen is so tiny! I’m so happy you’ve made it work for you, I know from our experience with various rented places that small kitchens drive me absolutely insane, and my cooking process inevitably spills outside! Those bars look really good, nutella is my favourite! Thanks for sharing with the Wednesday Showcase!
    Cristina @ I Say Nomato recently posted…The Wednesday Showcase #20My Profile

  3. Thank you so much for linking up to Wonderful Wednesday Blog Hop. Pumpkin and Nutella are my favorite things. I would love to try these sweet treats.

    Many Blessings,
    Diane Roark

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