Description
These Pumpkin Nutella Cookies mix fall flavors with a gooey chocolate center for a soft, spiced treat.
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
- 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