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These Nutella Buttercream Icing Pumpkin Bars combine 2 of my favorite ingredients: Pumpkin and Nutella! This is a must-have recipe! # pumpkin #Nutella # sugar drop
Can you believe it is officially the first day of fall? For example, we are almost in September and in October “Autumn” …… I don't know about all of you, but I can't seem to understand how quickly this year has passed. Over the weekend Brian really asked me about the Christmas tree, and where he might want to put it this year as we have added more furniture to our home! I'm not ready to think about that yet! #slowdowncowboy
As temperatures begin to cool down across most of the country, I wanted to share one of my favorite fall recipes with all of you: Pumpkin Sticks with Nutella Buttercream Frosting! If you take a look at the internet right now, you can see everyone thinks of pumpkin or apple recipes, me included! Traditionally, pumpkin bars have a cream cheese frosting, and while that's fine, I prefer a Nutella frosting. Wherever I share these delicious bars, they are a hit! I even had the kids bring some of these delicious bars to our neighbor, Alyce! 🙂 I mean, how can you go wrong with the pumpkin AND Nutella?
I originally shared these delicious Nutella Buttercream Icing Pumpkin Bars on Cooking on the Front Burner a few weeks ago, but brought them here to share with you all! Hope you enjoy!
Pumpkin Sticks with Nutella Buttercream Frosting
These Nutella Buttercream Icing Pumpkin Bars combine 2 of my favorite ingredients: Pumpkin and Nutella!
For the pumpkin bars
- 2 cups all-purpose flour
- 1 1/2 cups of sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 4 eggs, lightly beaten
- 1 can (15 oz.) Pure pumpkin (not pumpkin pie filling)
- 1 cup vegetable oil
For the Nutella buttercream frosting
- 1/2 cup butter, softened
- 1/2 cup of Nutella
- 3 tablespoons Milk
- 2 cups powdered sugar
- Preheat oven to 350 ° F. Line 15x10x1-inch baking pan with parchment paper. Set aside.
- In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and cloves. Add the eggs, pumpkin, and oil. Mix on medium speed with a hand mixer until well combined. Pour the dough into the prepared baking sheet, spreading evenly with a spatula.
- Bake 25 to 30 minutes or until toothpick inserted near center tests clean. Let the bars cool in the pan on a wire rack.
- Once the bars have cooled, prepare the icing by whisking the butter, Nutella, and milk in a medium bowl until smooth and fluffy. Gradually add the powdered sugar until the icing is well combined and fluffy.
- Spread or channel the glaze over the cooled bars. Cut into bars to serve.
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|Amount per proportion||As served|
|Calories 176kcal Calories from fat 86|
|% Daily value|
|Total fat 10g||fifteen%|
|Saturated fat 3g||fifteen%|
|Trans fat 0g|
|Dietary fiber 1g||4%|
|Protein 2 g|
Daily value percentages are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total fat||Less than||65g|
|Sat Fat||Less than||25g|
All images and texts © Jamie Sherman for © Love Bakes Good Cakes. Please do not use my images without prior permission. If you want to republish this recipe, please rewrite the recipe in your own words or link to this post to see the recipe.
Other publications you can enjoy:
Pumpkin Spice Muddy Buddies
Pumpkin brownies with two ingredients
Pumpkin Sticks With Creamed Butter Nutella