These Pumpkin Nutella Cookies are soft and delicious, blending the warm flavors of pumpkin with creamy chocolatey Nutella. Perfect for fall or anytime you need a treat!
Honestly, when I bake these, the smell alone gets everyone excited! I love how easy they are to whip up, and they vanish from the cookie jar faster than I can say “pumpkin spice!” 🥳
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use plain canned pumpkin puree, not the spiced pie filling. If you’re in a pinch, you can also use homemade pumpkin puree; just roast and blend fresh pumpkin. It’s a bit more work but absolutely worth it!
Flour: All-purpose flour works best, but you can use whole wheat flour for a nuttier flavor. If you want a gluten-free option, a 1:1 gluten-free flour blend should do the trick!
Nutella: The star of the show! If you’re looking for a dairy-free alternative, try hazelnut spread brands that use non-dairy ingredients. I’ve also made these cookies without Nutella, swapping in a nut butter for a different flavor.
Spices: The cinnamon, nutmeg, and ginger bring warmth to the cookies. If you don’t have ginger, just skip it without worry. I sometimes add a dash of allspice for a bit of extra flavor!
How Do You Achieve the Perfect Cookie Texture?
Getting your pumpkin Nutella cookies to the perfect texture entails careful attention during mixing and baking. Here’s how to ensure they turn out soft and chewy:
- Don’t overmix your dough! Mix until just combined after adding the dry ingredients to keep them soft.
- When scooping the dough, make sure to pack it gently. This keeps the cookies soft and puffy.
- Keep an eye on your baking time! The cookies should look soft in the center when you take them out. They’ll continue to bake as they cool.
- Allow them to cool for a few minutes on the baking sheet before moving them. This helps them hold their shape.
With these tips in mind, you’re sure to bake up a batch of cookies that everyone will love! Enjoy the pumpkin spice goodness with that delicious hazelnut chocolate surprise inside!
How to Make Pumpkin Nutella Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
- 1 cup chocolate chips
- 1/2 cup Nutella (plus extra for drizzling)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and about 12-14 minutes for baking, with additional cooling time. All in all, you can have these delicious cookies ready in under an hour, plus some time to cool!
Step-by-Step Instructions:
1. Preheat and Prepare Baking Sheet:
First things first—preheat your oven to 350°F (175°C). While that’s heating up, get a baking sheet and line it with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a mixer or a good old-fashioned whisk, cream them together until the mixture is light and fluffy. This should take about 2-3 minutes!
3. Mix in Pumpkin and Egg:
Next, add in the pumpkin puree, egg, and vanilla extract. Beat everything together until it’s well combined and smooth. You should see a lovely orange color from that pumpkin!
4. Whisk the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger (if using). This ensures all your dry ingredients are nicely combined before adding them to the wet mixture.
5. Combine Wet and Dry Ingredients:
Gradually add your dry ingredient mixture into the pumpkin mixture, stirring gently until everything is just combined. Be careful not to overmix—this keeps the cookies soft!
6. Add the Chocolate Chips:
Now it’s time for the chocolate chips! Gently fold them into the dough, ensuring they’re evenly distributed but without overworking the dough.
7. Scoop the Cookies:
Scoop about 2 tablespoons of dough for each cookie and place it on your baking sheet. Make sure to leave about 2 inches of space between each cookie, as they will spread a little while baking.
8. Add Nutella:
Make a small indentation in the center of each cookie dough ball using your finger. Place about 1 teaspoon of Nutella inside each indentation, then carefully fold some of the dough over the Nutella to seal it in. This step is optional, but it really makes for a gooey surprise!
9. Bake the Cookies:
Pop the cookies in the preheated oven and bake for 12-14 minutes. You’re looking for the edges to be set while the centers should still look a bit soft. They will firm up as they cool.
10. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the sheet for about 5 minutes. Then carefully transfer them to a wire rack to cool completely.
11. Drizzle with More Nutella:
While the cookies are still warm, drizzle additional Nutella over the tops for a deliciously indulgent finish. Trust me, it’s worth it!
12. Serve and Enjoy!
Now it’s time to dig in! These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week (if they last that long!). Enjoy your soft pumpkin cookies with melty Nutella centers—happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast it until tender, then puree it until smooth. Make sure to drain any excess moisture to keep the cookie dough from getting too wet.
Can I Substitute the Butter with Oil?
Yes, you can substitute the unsalted butter with a neutral oil like canola or vegetable oil. Use about 1/3 cup of oil for every 1/2 cup of butter. Just keep in mind that the texture may be slightly different—less fluffy but still delicious!
How Do I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag once frozen. They’ll keep well for up to 3 months! Just thaw them overnight in the fridge when you’re ready to enjoy.
Can I Omit the Chocolate Chips?
Yes, you can! If you want to keep the cookie more pumpkin-focused, feel free to leave out the chocolate chips. You might consider replacing them with nuts or dried fruit for a different texture and flavor.
