These Pumpkin Nutella Cookies blend the cozy taste of pumpkin with the rich flavor of Nutella. They are soft, chewy, and perfect for fall!
Every bite feels like a warm hug, and you might find yourself sneaking a few extra. I mean, who can resist that chocolatey goodness? Yum!
I love making these cookies on chilly days. The smell is amazing, and they disappear fast when my friends come over. Enjoy them with a warm drink for the best treat!
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin for convenience, but fresh pumpkin adds a lovely flavor. If you’re in a pinch, mashed sweet potato works well too!
Baking Powder & Baking Soda: Both help the cookies rise, giving them a fluffy texture. If you run out of baking soda, just double the baking powder for a substitute!
Nutella: A delicious center, but if you need a nut-free option, chocolate chips or a soft chocolate spread can work nicely.
Spices: The cinnamon, nutmeg, and ginger really enhance the pumpkin flavor. You can try pre-mixed pumpkin pie spice if you have it on hand.
How Do I Seal the Nutella Inside the Cookies?
Sealing the Nutella is key to a gooey surprise! Start by flattening the dough ball in your palm. Then, place the Nutella in the center before folding the edges over it. Pinch it tightly to avoid any leaking while baking.
- Use a generous amount of dough to ensure it encloses the Nutella well.
- If the dough is sticky, consider chilling it for 30 minutes before shaping.
With these tips, you’ll have beautifully stuffed cookies that are sure to impress! Enjoy baking!
How to Make Pumpkin Nutella Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips or chopped chocolate
For the Center:
- Nutella (about 1 tablespoon per cookie)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 12-14 minutes for baking, plus a little cooling time. Overall, you’ll need about 30-40 minutes to whip up these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Baking Sheet:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a baking sheet with parchment paper or use a silicone baking mat to prevent sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Use an electric mixer to cream them together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Add in the Egg and Pumpkin:
Beat in the large egg and vanilla extract until everything is well mixed, followed by the pumpkin puree. Make sure the pumpkin is fully incorporated into the mixture for even flavor.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. These spices bring out the warming flavors of fall!
5. Combine the Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid over-mixing to keep your cookies soft!
6. Add Chocolate Chips:
Fold in the chocolate chips or chopped chocolate to your dough for an extra hit of sweetness and texture.
7. Form the Cookies:
Using a cookie scoop or tablespoon, portion out about 2 tablespoons of dough for each cookie. Flatten each portion slightly in your hand, place about 1 tablespoon of Nutella in the center of the dough, and then fold the edges over to seal it in completely. Make sure the Nutella is well enclosed so it doesn’t escape while baking!
8. Bake the Cookies:
Place your filled dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 12-14 minutes, or until the edges are set and the centers still look soft and slightly puffy.
9. Cool and Serve:
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. These cookies are best served warm, with the gooey Nutella center still melty.
Enjoy your delicious Pumpkin Nutella Cookies! They’re perfect for a fall treat or any time you’re craving a little warmth and sweetness.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, fresh pumpkin is a great option! Just be sure to cook and puree it before adding to the recipe. Using fresh pumpkin can enhance the flavor and texture of the cookies!
What If I Don’t Have Nutella?
No problem! You can substitute Nutella with any chocolate spread or even leftover frosting. For a nut-free option, consider using a soft chocolate filling or simply adding more chocolate chips to the center.
Can I Make the Dough in Advance?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking. Just let it sit at room temperature for about 15-20 minutes before scooping and baking.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe container for up to 2 months. Just remember to let them thaw at room temperature before enjoying!