If you’re looking for a cozy fall treat that’s sweet, gooey, and just a little over the top (in the best way!), these Pumpkin Nutella Blondies are your new go-to. They’re the perfect mash-up of warm pumpkin spice flavor and creamy swirls of rich Nutella—basically fall in bar form. And the best part? They come together quickly with simple ingredients, no mixer required, and zero stress. If you’ve been on the hunt for easy pumpkin recipes that feel a little extra special, you’re going to love these.
These blondies are soft and chewy like your favorite cookie bar, with a hint of cinnamon, the subtle earthiness of pumpkin, and irresistible ribbons of Nutella in every bite. Whether you’re baking for a fall party, a cozy Sunday at home, or just want something sweet to go with your coffee, this recipe fits the bill.
Ingredients for Pumpkin Nutella Blondies
You only need a handful of pantry staples and a swirl of Nutella to make this delicious fall dessert:
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup pumpkin purée (not pumpkin pie filling)
- 2 large egg yolks (not whole eggs — keeps the texture fudgy, not cakey)
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup Nutella (warm slightly to swirl easily)
How to Make Pumpkin Nutella Blondies
This is one of those easy pumpkin desserts that looks fancy with very little effort. Here’s how to make them step-by-step:
1. Prep your pan
Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the blondies out later. Lightly grease the paper for easy removal.
2. Mix the wet ingredients
In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and glossy. Add the egg yolks, pumpkin purée, and vanilla extract, and whisk again until fully combined.
3. Add the dry ingredients
Stir in the cinnamon, nutmeg, salt, and flour. Mix just until no dry streaks remain—don’t overmix! The batter will be thick and slightly sticky.
4. Layer and swirl
Spread the batter evenly into your prepared baking pan. Drop spoonfuls of Nutella across the top, then use a butter knife or skewer to gently swirl it through the batter. Don’t overdo it—you want nice thick swirls.
5. Bake
Bake for 28–32 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (avoid overbaking for best texture).
6. Cool and slice
Let the blondies cool completely in the pan before lifting them out and slicing into bars. If you want super-clean edges, chill the bars for 30 minutes before cutting.
Pro Tips for Pumpkin Nutella Blondies
- Use pumpkin purée, not pumpkin pie filling – They look similar but behave very differently in baking. Pumpkin purée keeps the blondies moist without adding too much sweetness.
- Don’t shy away from the Nutella — Just for the record, this recipe does use a lot of Nutella! Even when I was making it, I kind of wondered if it was too much. But, in the end, I was very happy with how these came out with 1 cup of Nutella. I think it looks like a lot before you bake the blondies. However, after everything is baked and cooled down, it doesn’t seem like a ton of Nutella overall.
- Let them cool before slicing – These bars firm up as they cool, which makes them easier to slice neatly (and they taste even better the next day).
- Sift the flour – Sifting helps break up clumps and aerates the flour, which makes it easier to fold into the wet ingredients without overmixing. It also gives the blondies a softer crumb.
- Use room temperature pumpkin – If your pumpkin purée is cold from the fridge, it can cause the butter to seize and make the batter harder to mix. Let it sit at room temp for 10–15 minutes before baking for smoother blending.
FAQs
Can I use a different chocolate spread instead of Nutella?
Sure! Any chocolate-hazelnut or cocoa spread will work, though the flavor might vary slightly. You could even use cookie butter for a fun twist.
Can I make these gluten-free?
Yes! You can swap the all-purpose flour for a 1:1 gluten-free baking blend. Just check that your other ingredients (especially pumpkin purée and Nutella) are also gluten-free.
How do I store these blondies?
Store your pumpkin Nutella blondies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. You can also freeze them individually wrapped for up to 2 months.
Do these taste strongly of pumpkin?
Not overwhelmingly. These bars have just enough pumpkin to add moisture and a hint of flavor. The spices and Nutella are more dominant, so even non-pumpkin lovers will probably still enjoy them! My husband doesn’t like pumpkin very much, but he really liked these.
If you’re looking for easy pumpkin desserts that go beyond the usual pie or muffins, these Pumpkin Nutella Blondies are a must-try. They come together fast, they look gorgeous with those Nutella swirls, and they have that cozy fall flavor that makes everyone go back for seconds. Whether you’re adding them to your list of pumpkin dessert recipes for the season or just need an excuse to use up the rest of that can of pumpkin, this recipe checks all the boxes for flavor, texture, and ease.
Pumpkin Nutella Blondies
Ingredients
- 1 cup (2 sticks) unsalted butter melted
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 2 egg yolks not the whole egg; it keeps the texture fudgy rather than cakey
- 1 Tbsp vanilla
- 3 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup Nutella warm slightly to make swirling easier
Instructions
- Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the blondies out later.
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and glossy.
- Add the egg yolks, pumpkin purée, and vanilla extract, and whisk again until fully combined.
- Stir in the cinnamon, nutmeg, salt, and flour. Mix just until no dry streaks remain—don’t overmix! The batter will be thick and slightly sticky.
- Spread the batter evenly into your prepared baking pan.
- Drop spoonfuls of Nutella across the top of your batter, then use a butter knife or skewer to gently swirl it through the batter. Don’t overdo it—you want nice thick swirls.
- Bake for 28–32 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (avoid overbaking for best texture
- Let the blondies cool completely in the pan before lifting them out and slicing into bars. If you want super-clean edges, chill the bars for 30 minutes before cutting.
