��������

Your Thanksgiving is about to get so much better. Roasted pumpkin, whether made from scratch or canned, has a slightly sweet and very earthy flavor. If you mix this quintessential fall flavor with chocolate, which can either emphasize or contrast the flavor of pumpkin, something magical happens.

When I’m interested in a strong contrast of flavor, I pair pumpkin with dark chocolate, which has an intense flavor and a bitter quality that juxtaposes nicely with the sweet, mellow flavor of pumpkin. When I prefer to accentuate the sweetness of pumpkin and make it the star in my baking, I combine it with milk chocolate because together they both highlight their sweetness and milder flavors. (Pro tip: Play around in the kitchen with both combinations to see which you like best.)

In the case of my recipe for Pumpkin Nutella Bars, I’ve taken chocolate and pumpkin one step further in the direction of deliciousness by adding Nutella. While Nutella is made with cocoa powder (which is dark and bitter), it is also mixed with a fair amount of sugar and milk, so it really has a flavor profile closer to milk chocolate. And the addition of roasted hazelnuts cannot be beat.

I can’t wait to hear what you think of these Pumpkin Nutella Bars, and be sure to share any other fun pumpkin and chocolate baking ideas you have this holiday season!

Pumpkin Nutella Bars

Servings: makes 16 servings

Ingredients:

Pumpkin Bar Batter

• Nonstick cooking spray
• 2 ¼ cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• 1 stick unsalted butter, softened
• ¾ cup dark brown sugar
• ½ cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 egg
• ¾ cup pumpkin puree

For the filling

• 1 jar (13 ounces) Nutella

Pumpkin Seed Streusel Topping:

• 2 cups unbleached all-purpose flour
• ½ cup pumpkin seeds
• ½ cup granulated sugar
• ½ cup light brown sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• 1 ½ sticks unsalted butter, melted

Preparation:

First, make and bake the Pumpkin Bar Batter

1. Position a rack in the center of the oven and preheat to 350°F. Lightly coat a 9”x13” baking pan with nonstick cooking spray. In a bowl, stir the flour, baking soda, salt and spices, and set aside.
2. In the bowl of a Kitchen Aid stand mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy. Scrape down the sides of the bowl and add the egg and vanilla. Mix the batter until smooth. Scrape down the sides of the bowl, and slowly alternate between adding the dry ingredients and the pumpkin puree, while mixing on low speed. Mix until the batter is smooth and evenly combined. Transfer the pumpkin batter to the baking dish and spread into an even layer. Bake for 15 minutes.

While the Pumpkin Bars are baking, make the Pumpkin Seed Streusel

1. In a large mixing bowl, combine the flour, pumpkin seeds, sugars, salt and spices. Slowly drizzle the melted butter into the bowl, while tossing the dry ingredients constantly, and mix until just crumbly. Set aside until ready to use.
2. Remove the pan of pumpkin bars from the oven and drop the oven temperature to 325°F. Let bars cool for 15 minutes.

Time to fill, top and bake the bars

1. Carefully spread the Nutella over the entire surface area of the warm baked bars. (If the Nutella melts a bit and sinks into the batter, that’s OK. Use a bamboo skewer or even a toothpick to create a marbled look.)
2. Sprinkle the Pumpkin Seed Streusel evenly over the top of the Nutella, and bake until the streusel is light golden brown and a wooden toothpick or cake tester comes out clean when inserted in center of the bar, about 30 minutes. Cool the bars in the pan for at least 15 minutes before cutting.

Master baking for all seasons — learn more about ICE’s Pastry & Baking Arts program.