The first time I had these cookie bars I was completely blown away by how good they were. I added a scoop of vanilla ice cream to one of them and enjoyed it as a cookie bar ala mode.
Check out what my friends over at Tasty Kitchen had to say about this recipe:
“These scrumptiously soft and chewy pumpkin cookie bars are spiced with autumn flavours, and stuffed full of Nutella!“
Who could ever ask for anything more?
Ingredients
2 cups Plain Or Gold Medal All Purpose Flour
1 teaspoon Argo Cornflour Or Cornstarch
½ teaspoons Clabber Girl Baking Soda
¼ teaspoons Morton Salt
1 teaspoon McCormick Ground Cinnamon
½ teaspoons Ground Ginger
¼ teaspoons Ground Nutmeg
¼ teaspoons Ground Cloves
½ cups Land O Lakes Unsalted Butter, melted
¾ cups Domino Light Brown Sugar
1 Large Eggland’s Best Egg
1 teaspoon Vanilla Extract
⅓ cups Libby’s Canned Pumpkin Puree
¾ cups Nutella
Instructions
Preheat oven to 180ºC (350ºF or Gas 4). Line an 8×8-inch pan with foil and spray with baking spray. Set aside.
Whisk together flour, cornflour, baking soda, salt, and spices. Set aside.
Whisk together butter and sugar until combined. Add egg, vanilla, and pumpkin, and mix until combined. Fold in dry ingredients.
Press half of the dough into the prepared pan, and bake for 8 minutes. Microwave the Nutella until softened, then pour onto the cookie layer and spread out evenly. Place the remaining cookie dough on top.
Bake for another 15–20 minutes until golden brown on top. Allow to cool completely in the pan on a wire rack before drizzling with more Nutella and cutting into bars.
USE THE RED NEXT PAGE LINK BELOW FOR THE NEXT PUMPKIN RECIPE.
Quick Tip: This dessert makes a wonderful treat for kids to take to harvest parties at school.
Thank you to Tasty Kitchen for this great recipe.
