These Pumpkin Nutella Cookies are soft, chewy, and oh-so-delicious! With a hint of pumpkin spice and rich Nutella swirls, they make the perfect treat for fall.
Honestly, who can resist cookies that are practically a hug in dessert form? I love enjoying them fresh out of the oven with a glass of milk—pure bliss! 🥛🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookie. If you’re gluten-free, you can use a gluten-free all-purpose flour blend. Just make sure it has xanthan gum for the right texture!
Pumpkin Puree: Canned pumpkin puree works perfectly here. If you have fresh pumpkin, you can roast and puree it yourself. Just remember to remove excess moisture!
Nutella: The star ingredient! If you’re avoiding chocolate, try using sunflower seed butter or almond butter for a nut-free option. They won’t have the exact same taste, but will still be delicious.
Spices: The spices add warmth and flavor. If you don’t have all of them, a pumpkin pie spice mix can substitute for the cinnamon, nutmeg, ginger, and cloves.
How Do I Get the Nutella to Stay in the Cookie?
Wrapping Nutella in cookie dough can feel tricky, but here’s a simple method:
- First, flatten your cookie dough ball before placing Nutella in the center.
- Then gently fold the edges of the dough over the Nutella, pinching to seal. Make sure there are no gaps. This helps prevent any leaking during baking.
- Don’t worry if a bit peeks out; it adds charm to the cookies!
Keep an eye on the baking time; underbaking just a little ensures that inside remains gooey, perfect for that Nutella surprise!
How to Make Pumpkin Nutella Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup Nutella (plus extra for topping, if desired)
- 1/2 cup chocolate chips (optional)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and around 12-14 minutes to bake. You’ll want to set aside a little extra time to let the cookies cool before digging in. In total, you’ll need about 30 minutes to hour including cooling time!
Step-by-Step Instructions:
1. Prepare the Oven and 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 a silicone baking mat to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This helps the spices blend nicely into the cookies.
3. Cream the Butter and Sugars:
In a large bowl, use a hand mixer or a stand mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
4. Combine Wet Ingredients:
Add the canned pumpkin puree, egg, and vanilla extract to the butter mixture. Mix everything together until it’s nice and smooth.
5. Blend Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Mix just until everything is combined, being careful not to overmix.
6. Add Optional Chocolate Chips:
If you’re using chocolate chips, gently fold them into the cookie dough now, ensuring they are evenly distributed.
7. Form the Cookies:
Using a spoon or cookie scoop, take about 2 tablespoons of dough and flatten it slightly. Place a teaspoon of Nutella in the center, then wrap the dough around it, sealing it inside. Drop each cookie onto the prepared baking sheet, spaced out to allow for spreading.
8. Bake Them!
Pop your cookies in the oven and bake for 12-14 minutes, or until the edges are set while the centers still look soft. They’ll continue to cook a bit after you take them out!
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Extra Nutella Topping:
For a delightful finish, warm a few tablespoons of Nutella and drizzle or spread it over the cooled cookies before serving. It adds a lovely touch!
Enjoy your warm, gooey Pumpkin Nutella Cookies with a glass of milk or your favorite autumn-inspired tea! Happy baking!
Can I Use a Different Type of Sugar?
Absolutely! You can substitute brown sugar with coconut sugar for a healthier option. Just keep in mind that it might alter the flavor slightly, but it should still be delicious!
How Can I Make These Cookies Vegan?
To make these cookies vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes to thicken) and use a plant-based butter alternative instead of regular butter.
What Should I Do If My Dough is Too Sticky?
If your dough feels too sticky, don’t fret! Try chilling the dough in the refrigerator for about 30 minutes. This will make it easier to handle, and the cookies will still bake up perfectly!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, wrap them well and freeze for up to 3 months. Just thaw at room temperature when you’re ready to enjoy them again!
