why make this recipe
These Pumpkin Nutella Cookies mix fall flavors with a gooey chocolate center. They are soft, spiced, and have a surprise Nutella filling. They are easy to make and taste great warm or at room temperature.
introduction
This recipe makes soft pumpkin cookies with a hidden Nutella center. The pumpkin adds moisture and spice, and the frozen Nutella coins keep the filling from melting out while baking. The result is a chewy cookie with a creamy middle.
how to make Pumpkin Nutella Cookies
Make frozen Nutella coins first, dry the pumpkin puree, mix the dough, freeze dough, then wrap each Nutella coin in dough and bake. Chill steps help keep the Nutella inside and make the dough easy to handle.
Ingredients :
- 14 tbsp. Nutella
- 1/2 cup pumpkin puree (reduced to about 1/3 cup after blotting)
- 1/2 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1/2 tsp kosher salt
- 3/4 cup granulated sugar, divided (1/4 cup for dough, 1/2 cup for rolling)
- 1 large egg yolk, room temperature
- 1 tsp pure vanilla extract
- 3/4 tsp ground cinnamon
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 cups all-purpose flour
Directions :
Using a tablespoon measure, scoop out 14 portions of Nutella onto a parchment-lined baking sheet. Freeze these Nutella coins until solid, at least 1 hour to up to 1 month, so they’re easy to enclose in dough. Spread 1/2 cup pumpkin puree on a large plate. Blot carefully with paper towels multiple times to remove excess moisture so the dough isn’t too wet. You should end up with about 1/3 cup dried pumpkin puree. In a large bowl, beat the unsalted butter, brown sugar, kosher salt, and 1/4 cup granulated sugar with a handheld mixer on medium-high speed until light and creamy, about 1 to 2 minutes. Add the egg yolk, pure vanilla extract, ground cinnamon, and dried pumpkin puree; beat until just combined, scraping sides as needed. Mix in baking powder and baking soda; beat until fully incorporated. Using a rubber spatula, gently fold in the all-purpose flour until no streaks of flour remain. Cover the dough and freeze it until firm, around 45 minutes, which will make it easier to handle. Arrange oven racks in the upper and lower thirds, preheat oven to 350°F (175°C). Place the remaining 1/2 cup granulated sugar in a medium bowl for coating the cookies. Remove dough and Nutella coins from the freezer (if your kitchen is warm, only take a few Nutella coins out at a time to prevent melting). Scoop 1 tablespoon of cookie dough and flatten it into a round disc. Place one frozen Nutella coin on top, then top it with another flattened tablespoon of dough. Pinch the edges tightly to seal the Nutella in the center, then roll the dough ball smoothly. Roll each ball in the granulated sugar. Place the sugar-coated dough balls on two parchment-lined baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for about 14 minutes, rotating the baking sheets from top to bottom halfway through to ensure even cooking. The cookies are done when they are puffed and firm around the edges but still soft inside. Let the cookies cool slightly on their baking sheets before transferring them to a wire rack to cool completely, allowing the texture to set perfectly. Serve these cookies warm or at room temperature. They are perfect on their own, but you could also pair them with a glass of milk or a scoop of vanilla ice cream for an extra treat. Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze them. Place the cooled cookies in a freezer-safe bag or container, and they will last for up to three months in the freezer. Thaw at room temperature when you’re ready to enjoy. Make sure to take your time blotting the pumpkin puree. Removing excess moisture helps keep the cookies from becoming too wet. Don’t skip freezing the Nutella coins. This step is essential for keeping the Nutella from oozing out during baking. Experiment with adding nuts or chocolate chips to the dough for extra texture and flavor. You can switch up the spices by adding nutmeg or ginger for a spicier kick. If you want to try something different, substitute almond butter or peanut butter for Nutella for a new flavor sensation.
how to serve Pumpkin Nutella Cookies
Serve the cookies warm so the Nutella is soft and gooey. They pair well with milk, coffee, or a scoop of vanilla ice cream. For a party, place them on a platter with napkins so guests can eat them warm.
how to store Pumpkin Nutella Cookies
Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer on a baking sheet until firm, then move to a freezer-safe bag for up to three months. Thaw at room temperature before serving.
tips to make Pumpkin Nutella Cookies
- Blot the pumpkin puree well to remove extra water.
- Freeze Nutella in small coins so it is easy to wrap.
- Chill the dough so it is not too sticky to handle.
- Seal edges well to keep Nutella inside.
- Use a tablespoon to make even cookies.
variation (if any)
- Add chopped nuts or chocolate chips to the dough for more texture.
- Use almond or peanut butter instead of Nutella for a different flavor.
- Add 1/4 tsp nutmeg or ground ginger for extra spice.
FAQs
Q: Can I use store-bought cookie dough instead of making this dough?
A: You can, but make sure the store dough is not too wet. You still must freeze Nutella coins so the filling stays inside.
Q: Can I use canned pumpkin?
A: Yes. Use plain pumpkin puree, not pumpkin pie filling. Blot it to remove extra water.
Q: How do I stop Nutella from leaking out?
A: Freeze Nutella into firm coins and chill the dough. Pinch edges tightly around the Nutella before baking.
Q: Can I make these ahead?
A: Yes. You can freeze the filled dough balls on a tray, then store them in a bag for up to three months. Bake from frozen, adding a few extra minutes to baking time.
Conclusion
For another Nutella and pumpkin idea, see this recipe for Nutella STUFFED Pumpkin Cookie Bars – Crazy for Crust.
Print
Pumpkin Nutella Cookies
- Total Time: 45 minutes
- Yield: 14 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin Nutella Cookies mix fall flavors with a gooey chocolate center for a soft, spiced treat.
Ingredients
- 14 tbsp. Nutella
- 1/2 cup pumpkin puree (reduced to about 1/3 cup after blotting)
- 1/2 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1/2 tsp kosher salt
- 3/4 cup granulated sugar, divided (1/4 cup for dough, 1/2 cup for rolling)
- 1 large egg yolk, room temperature
- 1 tsp pure vanilla extract
- 3/4 tsp ground cinnamon
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 cups all-purpose flour
Instructions
- Freeze 14 portions of Nutella on a parchment-lined baking sheet until solid.
- Spread pumpkin puree on a plate and blot with paper towels to remove excess moisture.
- In a bowl, beat the butter, brown sugar, kosher salt, and 1/4 cup granulated sugar until creamy.
- Add egg yolk, vanilla, cinnamon, and dried pumpkin; beat until combined.
- Mix in baking powder and baking soda, then fold in flour until no streaks remain.
- Cover dough and freeze for 45 minutes.
- Preheat oven to 350°F (175°C) and prepare sugar for coating.
- Scoop and flatten tablespoons of dough, place Nutella coins on top, cover with another tablespoon of dough, and seal edges.
- Roll in sugar and place on baking sheets, spaced 2 inches apart.
- Bake for about 14 minutes, rotating sheets halfway through.
- Let cool slightly before transferring to a wire rack.
- Serve warm or at room temperature.
Notes
Make sure to blot the pumpkin puree well and freeze the Nutella coins to keep them from leaking. Experiment with adding nuts or chocolate chips for extra texture.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, pumpkin, Nutella, fall dessert, baking