I’ve been on a pumpkin dessert kick lately and with the great pumpkin shortage of 2015 behind us (or is it?)…I decided to continue on my merry way. I’ve always been a fan of pumpkin pie and am continually trying out new gluten free pie crust recipes (as witnessed by the amount of pie crust pins on my pie crust Pinterest board), but this week I wanted to try something different. After all, pumpkin pie isn’t super portable in lunch bags and I have a limited supply of excuses as to why the last piece is always gone when my dear sweet children get home from school. Solution? Gluten free pumpkin nutella bars!

These cookie bars are decadent to say the least, and I promise, even more addictive than pumpkin pie! Packed with pumpkin flavor and complemented deliciously with creamy nutella, these are well worth the little bit of effort they entail!

Gluten Free Pumpkin Nutella Bars

Outrageously Delicious Pumpkin Nutella Cookie Bars!
Prep Time 25 mins
Cook Time 20 mins


  • 1/2 cup butter melted
  • 1/2 cup pumpkin puree
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 3/4 cups 1:1 general purpose gluten free flour
  • 3/4 cup nutella


  • Position rack in the middle of the oven and preheat to 350 degrees.
  • Grease the bottom of a 9 x 9 baking pan and line with aluminum foil or parchment paper.
  • In the mixer or medium bowl, combine the melted butter, pumpkin puree, and both sugars. Mix until thoroughly combined.
  • Mix in the egg yolk, baking soda, salt, pumpkin pie spice and the vanilla extract. Scrape down and mix in the flour. Mix until thoroughly combined.
  • Take half the batter and spread evenly in the pan. Bake for 7 minutes.
  • Warm the nutella up in the microwave or on the stove top until it is melted enough to pour evenly. Pour over the bottom crust and spread gently and evenly.
  • Using your fingers or a greased spoon, spread the remaining batter carefully over the nutella layer.
  • Bake for 18-20 minutes until the edges start to brown. Cool completely before cutting.
  • Don't worry about storing them in anything; they will only last one day before the entire batch has been eaten...at least that's what happens at my house.