why make this recipe

Pumpkin Nutella Cookies are a delightful fusion of fall flavors and creamy chocolate hazelnut goodness. Perfect for sharing with family and friends, these cookies have a unique taste that balances the warm spice of pumpkin and cinnamon with the sweet, rich flavor of Nutella. They’re not just delicious but also fun to make, providing a comforting and cozy baking experience for everyone involved. Whether you’re looking for a seasonal treat or a chocolatey dessert, these cookies hit the spot!

how to make Pumpkin Nutella Cookies

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.

how to serve Pumpkin Nutella Cookies

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. Enjoy them during a cozy gathering or simply while relaxing at home.

how to store Pumpkin Nutella Cookies

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.

tips to make Pumpkin Nutella Cookies

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.

variation

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.

FAQs

Q: Can I use canned pumpkin instead of fresh?
A: Yes, canned pumpkin works well. Just make sure to blot out any excess moisture.

Q: What if I don’t have a mixer?
A: You can mix by hand using a wooden spoon, but it might take more effort to combine the ingredients well.

Q: How can I make these cookies gluten-free?
A: You can use a 1:1 gluten-free all-purpose flour blend in place of regular all-purpose flour. Check that your other ingredients are also gluten-free.

Pumpkin Nutella Cookies

Print Recipe

Delightful cookies that combine fall flavors with creamy chocolate hazelnut goodness, perfect for sharing with friends and family.

Author: megan
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 45 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Scoop out 14 portions of Nutella onto a parchment-lined baking sheet and freeze until solid, at least 1 hour.
Blot the pumpkin puree with paper towels to remove excess moisture.
In a large bowl, beat the unsalted butter, brown sugar, kosher salt, and 1/4 cup granulated sugar until light and creamy.
Add the egg yolk, vanilla extract, cinnamon, and dried pumpkin puree and mix well.
Mix in baking powder and baking soda, then fold in the flour until no streaks remain.
Cover the dough and freeze for about 45 minutes.
Preheat the oven to 350°F (175°C).
Form dough around frozen Nutella coins and roll in the remaining sugar.
Place the dough balls on parchment-lined baking sheets and bake for about 14 minutes.
Cool slightly on baking sheets before transferring to a wire rack.

Notes

For variation, add nuts or chocolate chips to the dough, and try substituting almond or peanut butter for a different flavor.

Nutrition

Serving Size: 1 cookie
Calories: 190
Sugar: 14g
Sodium: 80mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg

Keywords: Pumpkin Cookies, Nutella Cookies, Fall Desserts, Easy Cookies, Baking Recipes