why make this recipe
Pumpkin Nutella Cookies are a delightful treat that combine the rich flavors of pumpkin and the sweetness of Nutella. This recipe is perfect for anyone who loves cookies, whether you’re baking for a special occasion or just want a tasty snack. The unique blend of ingredients brings warmth and comfort, making these cookies ideal for fall or any time you crave something sweet.
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.
- Spread 1/2 cup pumpkin puree on a large plate and blot 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, ground cinnamon, and dried pumpkin puree; beat until just combined.
- Mix in baking powder and baking soda; beat until fully incorporated.
- Gently fold in the flour until no streaks of flour remain. Cover the dough and freeze until firm, around 45 minutes.
- Preheat oven to 350°F (175°C).
- Remove dough and Nutella coins from the freezer. Scoop 1 tablespoon of cookie dough, flatten it, place a Nutella coin on top, then top with another tablespoon of dough and seal the edges.
- Roll in granulated sugar and place on parchment-lined baking sheets, spacing them apart.
- Bake for about 14 minutes, rotating halfway through. Allow to cool slightly before transferring to a wire rack.
- Serve warm or at room temperature. Store in an airtight container for up to one week or freeze for up to three months.
how to serve Pumpkin Nutella Cookies
These cookies are best enjoyed warm, straight from the oven. You can serve them on a plate for a casual snack or arrange them in a box to share with friends and family. Pair them with a glass of milk, coffee, or tea for a delightful treat.
how to store Pumpkin Nutella Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to place wax paper between layers to prevent sticking.
tips to make Pumpkin Nutella Cookies
- For the best results, ensure that your butter is softened to room temperature before mixing.
- If you want a stronger pumpkin flavor, add a bit more pumpkin puree, but remember to remove excess moisture.
- Use a cookie scoop for uniform cookie size and even baking.
- Rotate your baking sheet halfway through to ensure even baking.
variation
You can add chopped nuts or chocolate chips to the cookie dough for added texture. If you want a spicier flavor, consider adding a pinch of nutmeg or ginger along with the cinnamon.
FAQs
1. Can I use store-bought pumpkin puree?
Yes, store-bought pumpkin puree works perfectly in this recipe.
2. Can I make the cookies without Nutella?
Yes, you can substitute Nutella with any other chocolate spread or omit it entirely for a simple pumpkin cookie.
3. How do I know when the cookies are done?
The cookies should be lightly golden around the edges and set in the middle. They will continue to firm up as they cool.
Pumpkin Nutella Cookies
- Total Time: 29 minutes
- Yield: 14 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies combining rich pumpkin flavors and sweet Nutella, perfect for any occasion.
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
- Scoop out 14 portions of Nutella onto a parchment-lined baking sheet and freeze until solid, at least 1 hour.
- Spread pumpkin puree on a large plate and blot 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, ground cinnamon, and pumpkin puree; beat until just combined.
- Mix in baking powder and baking soda; beat until fully incorporated.
- Fold in the flour until no streaks remain. Cover and freeze until firm, about 45 minutes.
- Preheat oven to 350°F (175°C).
- Remove dough and Nutella coins from the freezer. Scoop 1 tablespoon of dough, flatten it, place a Nutella coin on top, then seal with another tablespoon of dough.
- Roll in granulated sugar and place on baking sheets, spacing apart.
- Bake for about 14 minutes, rotating halfway through. Allow to cool slightly before transferring to a wire rack.
- Serve warm or at room temperature, storing leftovers in an airtight container.
Notes
For best results, ensure butter is softened and consider adding nuts or chocolate chips for variation.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: cookies, pumpkin, Nutella, fall recipes, dessert