Pumpkin Nutella

This rich and chocolatey pumpkin Nutella recipe is great for spreading on toast, bananas, pancakes, or eating with a spoon!

Why you’ll love this pumpkin Nutella

• Silky smooth texture + dark chocolate flavor.
• Healthier than store bought chocolate spreads, with fewer calories.
• You need just 2-3 ingredients!
• No bake and quick to whip up in the kitchen. It’s the perfect chocolate pumpkin butter recipe for Fall.

Also try these Flourless Pumpkin Muffins

Step by step recipe video

Ingredients

Pumpkin puree – Look for canned pumpkin puree in the baking aisle of your local grocery store. Or make homemade pumpkin puree from scratch if you prefer.

Canned pumpkin pie mix, which already contains sugar and spices, can be substituted in an equal amount if you omit the optional cinnamon in the recipe. The result is a sweeter spread that tastes equally delightful.

Nutella – You can go with pretty much any store bought or homemade chocolate hazelnut spread. As a vegan, I either make my own Nutella at home or buy a dairy free option like Justin’s chocolate hazelnut almond butter.

The easy chocolate pumpkin spread is also tasty if you swap chocolate peanut butter, sunflower butter, or cashew butter for the hazelnut butter.

Spices – Optional ground cinnamon and ground pumpkin pie spice compliment the chocolate and heighten the pumpkin flavor.

Have fun trying other autumn spices as well, such as a pinch of ground ginger, nutmeg, cardamom (my favorite), or cloves.

Can you taste the pumpkin?

This is completely your choice.

If you are simply looking for a healthy or low calorie alternative to jarred Nutella, omit the cinnamon. The bold chocolate hazelnut flavor masks most of the pumpkin.

Alternatively, if you love everything chocolate pumpkin and want it to taste as Fall-like as possible, include both the cinnamon and pumpkin spice.

Ways to use chocolate pumpkin Nutella

Great for sandwiches. Try it as a festive twist on peanut butter banana sandwiches, or spread over waffles, pancakes, French toast, or crepes.

Healthy chocolate frosting. Use it as a healthier alternative to icing, and frost cupcakes, brownies, or Vegan Chocolate Cake.

Filling for pastries. Have a cookie or pastry recipe that calls for Nutella in the filling? Bake the dessert with this pumpkin Nutella instead.

By the spoonful. Every time I make the spread, I have such grand plans for how to use it. But then I somehow end up just eating it in a bowl with a spoon!

How to make pumpkin Nutella

1. Gather all ingredients and equipment.
2. Prepare the chocolate hazelnut butter ahead of time if using homemade. Bring it to room temperature, so it is easy to stir.
3. Combine Nutella, pureed pumpkin, and spices in a medium mixing bowl. Stir well with a spatula until everything is evenly incorporated.
4. Serve and enjoy. It really is that easy.
5. It’s fine to leave the spread out at room temperature while transporting to a brunch or party. However pumpkin is perishable, so I recommend refrigerating for longer term storage.
6. Refrigerate leftovers in a covered container for up to a week. You can also freeze in an airtight container as long as you do not mind a less creamy texture once thawed.

More Nutella Recipes

2 Ingredient Nutella

Pistachio Nutella

Nutella Banana Bread

Nutella Crescent Rolls

Homemade Ferrero Rocher

Banana Muffins