Pumpkin Nutella

Why You’ll Love This Recipe

I love how simple and fast this recipe is—it takes only five minutes and needs just a handful of ingredients. The combination of pumpkin and chocolate makes it taste like autumn in a jar, and I find it’s a great way to bring a seasonal twist to a classic spread. It’s smooth, flavorful, and just the right balance of sweet and spiced. Plus, I can use store-bought Nutella or my own homemade version depending on my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup Homemade Nutella or store bought chocolate hazelnut spread (240g)
1/4 cup pumpkin puree (60g)
1/4 tsp ground cinnamon (optional)
1/8 tsp pumpkin pie spice (optional)

Directions

I start by making sure my Nutella is at room temperature or gently warmed so it’s easy to stir. If I’m using homemade Nutella, I prepare it ahead of time. Then I combine the chocolate hazelnut spread, pumpkin puree, and any spices I’m using in a medium mixing bowl. Using a spatula, I stir everything together until the mixture is smooth and evenly blended.

Once it’s ready, I spoon it into a jar or bowl and enjoy it right away. I love spreading it on warm toast, dipping fruit in it, or using it as a filling for crepes. It’s rich, creamy, and full of cozy fall flavor.

Servings and Timing

This recipe makes about 1¼ cups of Pumpkin Nutella and takes just 5 minutes from start to finish. It’s the perfect small-batch treat for breakfasts, desserts, or snacking.

Variations

Sometimes I add a pinch of sea salt for a more complex flavor. If I’m in the mood for extra sweetness, I stir in a drizzle of maple syrup or honey. I also like using different spices—like nutmeg or cloves—for a bolder fall taste. For a dairy-free option, I make sure to use a vegan chocolate hazelnut spread. Occasionally, I even blend in a tablespoon of melted dark chocolate for a richer, more decadent version.

Storage/Reheating

I keep any leftover Pumpkin Nutella in a covered container in the refrigerator for up to one week. When I’m ready to use it again, I let it sit at room temperature for about 10 minutes or warm it gently so it becomes smooth and spreadable again. I never microwave it for too long, as I don’t want the texture to change.

FAQs

Can I use store-bought Nutella?

Yes, I often use store-bought Nutella for convenience, but homemade works beautifully too.

What kind of pumpkin puree should I use?

I use plain pumpkin puree, not pumpkin pie filling, since it has no added sugar or spices.

Can I make this without spices?

Absolutely. The spices are optional, but I love how they enhance the fall flavor.

How long does it last?

It stays fresh in the fridge for up to one week in an airtight container.

Can I freeze Pumpkin Nutella?

I don’t recommend freezing it, as the texture can separate when thawed.

How do I make it vegan?

I simply use a dairy-free chocolate hazelnut spread or make my own vegan Nutella.

Can I adjust the sweetness?

Yes, I sometimes add a bit of powdered sugar or maple syrup if I want it sweeter.

Is this good for baking?

It’s wonderful as a filling or drizzle for cakes, muffins, or pastries.

Can I use fresh pumpkin instead of canned?

Yes, I just puree cooked pumpkin until smooth and use it in the same amount.

How can I make it extra creamy?

I mix in a teaspoon of melted coconut oil or hazelnut oil for an even silkier texture.

Conclusion

This Pumpkin Nutella is one of my favorite quick fall recipes. I love how it transforms ordinary Nutella into something seasonal, cozy, and irresistible. Whether I’m spreading it on warm toast, swirling it into oatmeal, or sneaking a spoonful straight from the jar, it always feels like the perfect autumn indulgence.