Incredibly moist and perfectly spiced pumpkin cake bars with thick swirls of Nutella all throughout make for the ultimate fall treat!
- 1 cup unsalted butter
- 2 cups granulated sugar
- 2 large eggs
- 1 (15 ounce) can pure pumpkin puree (about 2 cups)
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Nutella chocolate hazelnut spread
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with non-stick cooking spray and line with parchment paper for easy lifting from the pan once baked and cooled, if desired. Set prepared pan aside.
- Place the butter in a large microwave safe bowl. Heat in the microwave for about 90 seconds until the butter is mostly melted. Remove from microwave. Using a hand mixer, beat in the sugar on medium-high speed until well combined. Add the eggs, one at a time, and beat on high speed until smooth. Beat in the pumpkin puree and vanilla on medium speed. Add the flour, pumpkin spice, baking soda and salt and beat on low speed until just incorporated and then on high speed until ingredients are well combined into a smooth batter.
- Spread half the batter evenly into the prepared baking dish. Dollop with half the Nutella (in teaspoonfuls) and gently swirl the Nutella around into the batter with the end of a chopstick (or another small ended utensil), touching the bottom of the pan as you swirl. Gently spread the remaining batter over the first layer and dollop with the remaining Nutella. Swirl through all of the batter just a few times, both horizontally and vertically. Try not to over swirl.
- Bake for about 30 minutes or until a toothpick inserted in the center comes out with moist pumpkin cake crumbs. If the top starts to brown, but the center needs more time, tent the cake with foil and continue to bake until it’s baked all the way through.
- Let cake cool completely in pan before cutting into bars. Store in an airtight container or covered tightly at room temperate for 2 days or in the refrigerator for up to 5 days.