Preparation Steps

• Preheat oven to 350°F. Line a 9x9 inch pan with foil and spray with cooking spray.
• In a bowl, combine melted butter, pumpkin puree, dark brown sugar, and granulated sugar. Mix until smooth.
• Add the egg yolk, baking soda, salt, nutmeg, ginger, allspice, cinnamon, and vanilla extract. Mix well.
• Gradually add flour and mix until batter is smooth but soft.
• Press half of the batter evenly into the bottom of the prepared pan. Spray your hands with cooking spray to avoid sticking.
• Bake the crust for 8 minutes or until lightly set.
• Warm Nutella in the microwave for a few seconds until pourable, then spread evenly over the partially baked crust.
• Drop tablespoons of remaining batter over the Nutella layer and gently spread with fingers. The layer will be somewhat uneven.
• Bake for an additional 17 to 20 minutes or until the top is no longer glossy and edges are golden brown.
• Cool completely before slicing into bars.
• Store in an airtight container for up to 3 days or freeze for up to 1 month.