October 1st was my dear friend Gabby’s birthday, so a friend and I decided to whip up some fall-inspired sweet treats for her. I found this delicious recipe for Pumpkin Nutella Bars on the food blog TheGunnySack, and we followed it basically to a tee. The only differences we made was using a smaller pan, hence brownies instead of bars, and using 12 oz of cream cheese instead of 8 oz- we thought the frosting tasted more balanced in conjunction with the rich brownies with more of that cream cheese zing. The Gunny Sack had wonderful, easy-to-follow instructions, which I’m posting here along with pictures from our adventure in the kitchen (and boy, was it an adventure…I think we will be finding cream cheese splatters for weeks to come).
Pumpkin Nutella Swirl Bars:
- 4 eggs
- 1 1/2 cups canned pumpkin
- 1 cup oil
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 2 cups granulated sugar
- 2 teaspoons ginger
- 1/4 teaspoon nutmeg
- 1 cup Nutella
- Cream together eggs, pumpkin and oil.
- Add flour, baking soda, salt, baking powder, cinnamon, sugar, ginger and nutmeg.
- Remove 2 cups of batter and mix in Nutella.
- Spread pumpkin batter in greased jelly roll pan (16x12x1).
- Drop spoonfuls of the pumpkin and Nutella mixture over the pumpkin batter.
- Gently swirl with a knife.
- Bake at 350 degrees for 25-30 minutes.
Cinnamon Cream Cheese Frosting
- 8 oz cream cheese, softened (we used 12 oz)
- 3/4 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- Beat cream cheese and butter.
- Add powdered sugar one cup at a time, beating until smooth.
- Mix in vanilla and cinnamon.
And that’s it! These brownies were incredibly delicious, and even after a week they are somehow still super moist and perfect. We did make quite the mess, especially with the frosting. It was my first time using a handheld blender (hey, baking isn’t my thing), and my inexperience was obvious when I got frosting all over myself not once, but three times…
So clearly the way to get over this embarrassment was by gorging on frosting while looking like a crazy person.
I made some lovely candied pecans to top the brownies, however they were promptly dropped on the floor by Eddie while transferring them to the table to cool…RIP pecans. I think these would be a great addition and add a nice crunch factor to the brownies so if I ever make them again I’ll definitely give these pecans another go.
Somehow, through all of the chaos we wound up with a delicious and lovely batch of brownies!
Pumpkin Nutella Brownies with Double Cream Cheese Cinnamon Frosting
Thanks to The Gunny Sack for this recipe!