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Pumpkin Nutella Cookies

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

Ingredients

Scale
  • 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

  1. Scoop out 14 portions of Nutella onto a parchment-lined baking sheet and freeze until solid, at least 1 hour.
  2. Blot the pumpkin puree with paper towels to remove excess moisture.
  3. In a large bowl, beat the unsalted butter, brown sugar, kosher salt, and 1/4 cup granulated sugar until light and creamy.
  4. Add the egg yolk, vanilla extract, cinnamon, and dried pumpkin puree and mix well.
  5. Mix in baking powder and baking soda, then fold in the flour until no streaks remain.
  6. Cover the dough and freeze for about 45 minutes.
  7. Preheat the oven to 350°F (175°C).
  8. Form dough around frozen Nutella coins and roll in the remaining sugar.
  9. Place the dough balls on parchment-lined baking sheets and bake for about 14 minutes.
  10. 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

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

Find it online: https://surgerecipes.com/pumpkin-nutella-cookies/

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