These Pumpkin Nutella Cookies are a delightful mix of cozy pumpkin spice and rich Nutella! With a soft texture and a touch of sweetness, they are perfect for any fall day.
Trust me, when you take a bite, the chocolatey Nutella surprise will make you smile. I love them warm right out of the oven—my house smells amazing and it’s hard to eat just one! 🍪
Ingredients & Substitutions
Butter: Unsalted butter is used for better control over the cookie’s saltiness. If you’re in a pinch, you can use margarine, but do avoid using salted butter as it changes the cookie’s flavor balance.
Pumpkin Puree: It’s important to use plain pumpkin puree, not pumpkin pie filling which has added sugar and spices. If you don’t have pumpkin puree, you can substitute it with applesauce for moisture, though the flavor will change slightly.
Chocolate Chips: I recommend dark or semi-sweet chocolate chips for a nice contrast to the sweetness. If you prefer white chocolate or even butterscotch chips, those can also work well!
Spices: The combination of cinnamon, nutmeg, ginger, and cloves gives the cookies their fall flavor. If you lack one or some of these spices, feel free to replace them with pumpkin pie spice instead, which combines all those flavors.
How Can I Get My Cookies to Stay Soft and Chewy?
To achieve the soft and chewy texture that makes these pumpkin Nutella cookies so appealing, there are a few steps to follow. Pay special attention to the baking time and dough handling.
- Make sure not to overmix the dough after adding the flour, as this can make cookies tougher.
- Underbake them slightly; they should look set but should still have a soft center when you take them out of the oven.
- Let them cool on the baking sheet for a few minutes; this allows them to firm up without becoming hard.
Finally, the pumpkin puree adds moisture, so using the right amount is key to keeping that delicious softness!
How to Make Pumpkin Nutella Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
- 2 cups (250g) all-purpose flour
- 1 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
- 1/4 teaspoon ground cloves (optional)
- 1 cup (175g) dark or semi-sweet chocolate chips
For the Nutella Filling and Topping:
- 1/2 cup Nutella spread (for stuffing/topping)
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This delicious recipe will take you about 15 minutes to prepare, and you’ll need to bake the cookies for 12-15 minutes. Don’t forget to cool them for about 5 minutes before enjoying! So, plan for roughly 30-40 minutes total time from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This will help prevent the cookies from sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Use a mixer or a wooden spoon to combine them until the mixture becomes light and fluffy. Then, beat in the egg, vanilla extract, and pumpkin puree until everything is well blended.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves) until completely mixed. This will ensure an even distribution of the leavening agents and spices.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the bowl with the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies soft!
5. Add Chocolate Chips:
Fold in the chocolate chips gently into the cookie dough. This adds yummy chocolate flavor in every bite!
6. Stuffing the Cookies:
Scoop about 1 tablespoon of dough and flatten it slightly in your hand. Place about 1 teaspoon of Nutella in the center, then fold the dough over to fully encase the Nutella and shape it into a cookie ball. Place it on your prepared baking sheet. Repeat with the rest of the dough.
7. Bake the Cookies:
If you’d like, you can press a little extra Nutella on top of each cookie for a beautiful finishing touch. Bake for 12-15 minutes or until the edges are set but the centers are still a bit soft. This will help keep your cookies nice and chewy!
8. Cool and Serve:
Allow your cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. If you want, dust them with powdered sugar before serving. Enjoy warm for an oozy Nutella experience!
Dig into these wonderfully soft, pumpkin-spiced cookies filled with delicious Nutella for a sweet treat that is sure to brighten your day! 🍪
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
No, it’s best to avoid canned pumpkin pie filling as it contains added sugars and spices that will alter the flavor of the cookies. Stick with plain pumpkin puree for the right texture and taste!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate them, but they’re best enjoyed fresh!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the unbaked cookie dough. Just portion it out, wrap each cookie ball tightly in plastic wrap, and place them in a freezer bag. When you’re ready to bake, just add a couple of extra minutes to the baking time if baking from frozen.
What Can I Substitute for Nutella?
If you want a different flavor or need a Nutella substitute, you can use any chocolate hazelnut spread, or even try peanut butter or almond butter for a unique twist!
