If fall had a flavor, it would taste just like this Pumpkin Nutella cookie dream! Imagine soft, spiced pumpkin cookies with a gooey swirl of rich, chocolatey Nutella hidden in the center — pure comfort in every bite. These cookies blend the cozy warmth of pumpkin spice with the irresistible sweetness of Nutella for a treat that’s perfect for autumn gatherings, cozy weekends, or anytime you need a little sweetness in your day.
They’re soft on the inside, lightly crisp on the edges, and so delicious that you’ll want to make a double batch!
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Perfect flavor combo: Creamy Nutella meets warm pumpkin spice for the ultimate cozy bite.
- Simple ingredients: Made with everyday pantry staples — nothing fancy required.
- Make-ahead friendly: Both the dough and Nutella centers can be frozen for later baking.
- Crowd-pleaser: Ideal for sharing during fall parties, bake sales, or Thanksgiving dessert tables.
- Unbelievably delicious: Soft, chewy, and filled with melted Nutella — need we say more?
This recipe stands out for its frozen Nutella centers, which melt perfectly inside the cookie, giving you a beautiful molten middle every time.
Ingredients Needed
For the Pumpkin Nutella Cookies:
- 14 tablespoons Nutella (from a 7.7-oz. jar) — frozen into spoonfuls for easy filling
- ½ cup pumpkin puree — make sure to blot out excess moisture
- ½ cup (1 stick) unsalted butter — softened to room temperature
- ½ cup packed light brown sugar — for rich caramel-like sweetness
- ½ teaspoon kosher salt — enhances all the flavors
- ¾ cup (150 g) granulated sugar, divided — part for dough, part for rolling
- 1 large egg yolk — brings richness and helps with texture
- 1 teaspoon pure vanilla extract — adds depth to the flavor
- ¾ teaspoon ground cinnamon — or pumpkin pie spice if preferred
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ cups (180 g) all-purpose flour — spooned and leveled for accuracy
How to Make Pumpkin Nutella
Step 1: Freeze the Nutella
Line a baking sheet with parchment paper. Scoop 14 tablespoon-sized portions of Nutella and place them on the sheet. Freeze until solid — at least 1 hour or up to 1 month.
Tip: This keeps the Nutella from melting too quickly when baking, giving you that perfect gooey center.
Step 2: Prep the Pumpkin
Spread the pumpkin puree on a large plate and blot with paper towels several times to remove extra moisture. You should end up with about ⅓ cup of thick, dry pumpkin.
Why this matters: Too much moisture can make your cookies cakey instead of chewy.
Step 3: Cream the Butter and Sugar
In a large bowl, beat together butter, brown sugar, salt, and ¼ cup of granulated sugar using a hand mixer on medium-high speed until light and fluffy (about 1–2 minutes). Add the egg yolk, vanilla, cinnamon, and the blotted pumpkin puree. Mix again until smooth.
Pro Tip: Scrape down the sides of the bowl to make sure everything blends evenly.
Step 4: Add the Dry Ingredients
Mix in baking powder and baking soda, then add the flour. Use a spatula to fold everything together until no streaks remain. Cover the dough and freeze for about 45 minutes until firm.
This helps prevent the cookies from spreading too much in the oven.
Step 5: Preheat the Oven
Arrange oven racks in the upper and lower thirds. Preheat your oven to 350°F (175°C). Pour the remaining ½ cup of sugar into a shallow bowl — this will be for rolling the cookie dough balls later.
Step 6: Assemble the Cookies
Remove the Nutella and dough from the freezer. Scoop 1 tablespoon of dough and flatten it into a disc. Place one frozen Nutella portion on top, then cover with another tablespoon of dough. Pinch the edges to seal the Nutella inside and roll into a smooth ball. Roll each ball in granulated sugar.
Tip: If your kitchen is warm, work with just a few Nutella portions at a time to prevent melting.
Step 7: Bake
Arrange cookie dough balls on parchment-lined baking sheets, spacing them 2 inches apart. Bake for 14 minutes, rotating the pans halfway through for even baking. The cookies should look puffed and lightly golden around the edges.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
They’ll firm up slightly as they cool — but stay soft and gooey inside!
Serving and Storage Tips
- Serve warm: The Nutella center is perfectly melty when fresh from the oven. Pair with a glass of milk, hot cocoa, or coffee.
- Store: Keep in an airtight container at room temperature for up to 4 days.
- Freeze: You can freeze unbaked cookie dough balls (without sugar coating) for up to 2 months. Just bake straight from the freezer, adding 1–2 minutes to the bake time.
Helpful Notes
- Blot the pumpkin well: This step is key for chewy, not cakey, cookies.
- Customize your spice: Swap cinnamon for pumpkin pie spice for more depth.
- Nutella alternatives: Try peanut butter or cookie butter for a fun twist.
- Chill time matters: Don’t skip freezing — it keeps the cookies thick and chewy!
Pumpkin Nutella Cookies
Ingredients
Method
- Step 1: Line a baking sheet with parchment paper. Scoop 14 tablespoon-sized portions of Nutella and freeze until solid, at least 1 hour or up to 1 month.
- Step 2: Spread pumpkin puree on a plate and blot with paper towels until you have about ⅓ cup of thick puree. This keeps cookies chewy, not cakey.
- Step 3: In a large bowl, beat butter, brown sugar, salt, and ¼ cup granulated sugar until light and fluffy. Add egg yolk, vanilla, cinnamon, and pumpkin puree; mix until smooth.
- Step 4: Mix in baking powder and baking soda, then add flour. Fold until no streaks remain. Freeze dough for 45 minutes until firm.
- Step 5: Preheat oven to 350°F (175°C) and prepare sugar for rolling in a shallow bowl.
- Step 6: Flatten 1 tablespoon of dough into a disc, place a frozen Nutella portion in the center, cover with another tablespoon of dough, and roll into a smooth ball. Coat in sugar.
- Step 7: Place dough balls 2 inches apart on parchment-lined baking sheets. Bake for 14 minutes, rotating halfway through. Cookies should be puffed and golden at the edges.
- Step 8: Cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy warm for the perfect melty Nutella center!
Notes
• Swap cinnamon for pumpkin pie spice for extra flavor.
• Try peanut butter or cookie butter instead of Nutella.
• Chill time prevents cookies from spreading too much.
• Store cookies in an airtight container for up to 4 days, or freeze dough for later baking.
Conclusion
These Pumpkin Nutella Cookies are the perfect blend of cozy and indulgent — soft, spiced, and filled with molten chocolatey goodness. They capture everything we love about fall in one sweet bite.
If you try this recipe, leave a comment and a star rating below! I’d love to hear how yours turned out.
Don’t forget to share your cookie creations on Pinterest or Facebook — tag me so I can see your delicious results!
👉 What twist would you try next time — caramel, peanut butter, or classic Nutella?
Frequently Asked Questions (FAQ)
Can I use homemade pumpkin puree?
Yes! Just make sure to blot it well with paper towels to remove moisture — homemade puree tends to be wetter than canned.
Can I make these cookies gluten-free?
Absolutely. Swap the all-purpose flour for a 1:1 gluten-free baking mix designed for cookies.
Can I skip freezing the Nutella?
Freezing the Nutella is what gives you that perfect gooey center. If you skip it, the Nutella might absorb into the dough during baking.
How do I store leftover cookies?
Store them in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
Can I reheat these cookies?
Yes! Microwave for 10–15 seconds to bring back the warm, melty Nutella center.