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Pumpkin Nutella

Pumpkin Nutella Cookies

These Pumpkin Nutella Cookies are the ultimate taste of fall — soft, chewy, and filled with gooey Nutella centers. Blending cozy pumpkin spice with rich chocolate, they’re perfect for autumn gatherings or whenever you crave a warm, comforting treat.
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Prep Time 45 minutes
Cook Time 14 minutes
Total Time 59 minutes
Servings: 14 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Pumpkin Nutella Cookies
  • 14 tablespoons Nutella frozen into spoonfuls for easy filling
  • 1/2 cup pumpkin puree blot out excess moisture
  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup granulated sugar divided — part for dough, part for rolling
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon ground cinnamon or pumpkin pie spice if preferred
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cups all-purpose flour spooned and leveled for accuracy

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Mix in baking powder and baking soda, then add flour. Fold until no streaks remain. Freeze dough for 45 minutes until firm.
  5. Step 5: Preheat oven to 350°F (175°C) and prepare sugar for rolling in a shallow bowl.
  6. 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.
  7. 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.
  8. 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

• Blot the pumpkin well to ensure chewy cookies.
• 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.