These Pumpkin Nutella Cookies are a yummy treat that blends the warm flavors of pumpkin with the sweet creaminess of Nutella. They’re soft, chewy, and simply irresistible!
Every bite feels like a cozy hug, and the best part? The dough is so easy to mix! I love sharing these with friends; they always ask for seconds! 🍪❤️
Key Ingredients & Substitutions
Canned Pumpkin Puree: Use real pumpkin puree, not pie filling. It’s thicker and pure, making your cookies extra moist. If you’re in a pinch, you can substitute with homemade pumpkin puree, just be sure to drain excess moisture.
Nutella: This chocolate-hazelnut spread is the star of these cookies! If you need a nut-free option, try sunbutter or chocolate spread. Both can give a similar creamy sweetness!
Butter: Unsalted butter adds the right flavor. If you’re dairy-free, coconut oil or a plant-based butter alternative works well, but keep the texture in mind; it might be a bit softer.
Spices: Ground cinnamon is a must! Nutmeg and cloves add warmth, but feel free to skip the cloves if you’re not a fan. You could also experiment with pumpkin pie spice for an all-in-one flavor boost.
How Do I Ensure My Cookies Stay Soft and Chewy?
Keeping your cookies soft and chewy is all about timing and technique. Here’s how to achieve that yummy texture:
- Don’t overmix: When adding flour to the wet ingredients, mix just until combined. This keeps the dough tender.
- Watch the baking time: 12-15 minutes is key. As soon as the edges are set but the centers still look a bit soft, take them out. They will continue cooking on the pan.
- Let them cool: Don’t rush to move them from the baking sheet. Let them cool for a few minutes, so they can firm up a bit without losing their chewy texture.
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- Nutella (for filling and drizzling)
- Mini marshmallows (optional, for filling)
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These little details help create cookies that are soft inside and crispy on the outside, making each bite delightful!
How to Make Pumpkin Nutella Cookies
Ingredients You’ll Need:
For the Cookie Dough:
For the Filling and Topping:
How Much Time Will You Need?
This entire recipe takes about 30 minutes to prepare and an additional 15 minutes to bake. After baking, let the cookies cool for about 5 minutes before transferring them to a cooling rack. In total, you’ll be enjoying your delicious cookies in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a wooden spoon to cream them together until the mixture is light and fluffy. This step is essential for a soft cookie texture!
3. Add Pumpkin and Egg:
Beat in the egg, along with the pumpkin puree and vanilla extract. Make sure everything is mixed thoroughly until you have a nice, smooth batter.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This ensures that all the spices and leaveners are evenly distributed throughout your cookies.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet pumpkin mixture. Mix until just combined to form a soft dough. Try not to overmix; it’s okay if a few flour streaks remain!
6. Form the Cookies:
Scoop about 2 tablespoons of dough and flatten it slightly in your hand. Place a small spoonful of Nutella (and a mini marshmallow, if using) in the center. Wrap the dough around the filling and roll it into a ball. Place the cookies on the prepared baking sheet with some space between them. Repeat with the remaining dough.
7. Bake the Cookies:
Bake in the preheated oven for 12-15 minutes. The edges should be set while the centers remain soft. Don’t worry, they’ll continue to firm up as they cool!
8. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
9. Drizzle with Nutella:
Once your cookies are cooled, gently warm some Nutella in the microwave for a few seconds until it’s easier to drizzle. Use a spoon or piping bag to drizzle the melted Nutella over the cookies for an appealing finish.
10. Serve and Enjoy!
Now it’s time to enjoy your soft, chewy pumpkin Nutella cookies! These treats are perfect for sharing (or keeping all to yourself). They’ve got the warm flavors of pumpkin spice and a delicious gooey center that everyone will love!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to cook and puree it thoroughly, then drain any excess moisture. Aim for about 1 cup of pureed fresh pumpkin to replace the canned version.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them for longer freshness, but let them come to room temperature before serving for the best texture.
Can I Freeze These Cookies?
Absolutely! For freezing, first let the cookies cool completely. Then, place them in a single layer on a baking sheet in the freezer until firm, then transfer to a zip-top bag. They can be frozen for up to 3 months. Thaw at room temperature before enjoying!
What Can I Substitute for Nutella?
If you’re looking for a nut-free option, chocolate hazelnut spreads like sunflower butter or a dairy-free chocolate spread work well. You can also use peanut butter or almond butter for a different flavor profile!
