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Pumpkin Nutella-Stuffed Cookies

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Pumpkin Nutella-Stuffed Cookies are soft, spiced pumpkin cookies with a gooey Nutella center. Perfect for fall or anytime you want a comforting treat, they’re chewy, flavorful, and filled with chocolatey indulgence.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves (optional)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin purée (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1216 teaspoons Nutella (chilled or frozen in spoonfuls)

Instructions

  1. Line a baking sheet with parchment paper and place small spoonfuls of Nutella on it. Freeze for 30–60 minutes.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
  3. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add pumpkin purée, egg yolk, and vanilla extract. Mix until combined.
  5. Gradually stir in the dry ingredients until just combined.
  6. Scoop dough into portions, flatten each one, and place a frozen Nutella dollop in the center. Fold the dough around the Nutella and seal well to form a ball.
  7. Chill the cookie dough balls for at least 30 minutes in the fridge.
  8. Preheat oven to 350°F (175°C). Place cookies on a lined baking sheet, spaced apart.
  9. Bake for 10–12 minutes, until edges are set and tops look slightly underdone. Let them cool on the tray before serving.

Notes

  • Roll cookie dough balls in cinnamon sugar before baking for a sweet crunch.
  • Try cookie butter or dark chocolate spread instead of Nutella.
  • Add chopped nuts to the dough for texture.
  • Drizzle with melted chocolate or dust with powdered sugar after baking for a festive touch.

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