These Pumpkin Nutella Cookies are soft, chewy, and bursting with fall flavors! With pumpkin puree and delicious Nutella, they make for a perfect treat or snack.
Making these cookies always brings smiles to my kitchen. Just mix, scoop, and bake! Who can resist that tasty hazelnut swirl? I can’t, that’s for sure! 😋
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience or make your own by roasting and blending fresh pumpkin. Just ensure you’re using pure pumpkin, not pumpkin pie filling, which has added spices and sugar.
Flour: All-purpose flour is ideal here, but if you’re looking for gluten-free options, consider using a 1:1 gluten-free flour blend. It will work quite well in this recipe!
Spices: The blend of cinnamon, ginger, nutmeg, and cloves brings warmth to these cookies. If you don’t have all of them, just cinnamon alone can still give great flavor. I love adding a bit more cinnamon for an extra kick!
Nutella: If you can’t find Nutella, any chocolate hazelnut spread will do. Alternatively, you might try peanut butter for a different but still delightful flavor!
Butter: Unsalted butter adds richness, but if you need a dairy-free substitute, coconut oil or vegan butter can work well in this recipe too.
How Do You Get The Perfect Cookie Texture?
Getting the right cookie texture can make all the difference. Here are some important tips to keep your cookies soft and chewy:
- Don’t overmix the dough when adding the dry ingredients. Just mix until everything is combined!
- Keep an eye on the baking time. Cookies should be slightly soft in the center when you remove them; they will continue to bake on the baking sheet.
- Let them cool on the baking sheet before transferring to a wire rack. This helps set their shape.
With these tips, you’ll get delicious cookies every time. Enjoy your baking!
How to Make Pumpkin Nutella Cookies
Ingredients You’ll Need:
- For the Cookie Dough:
- 1 cup pumpkin puree (canned or homemade, not pumpkin pie filling)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup Nutella (plus extra for drizzling)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 12-15 minutes of baking, plus cooling time. So, you can have these delicious cookies ready in about 30-40 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line your baking sheets with parchment paper or silicone mats so the cookies won’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, take some time to whisk together the all-purpose flour, baking soda, salt, and spices (cinnamon, ginger, nutmeg, and cloves). This helps evenly distribute everything and makes mixing easier later on.
3. Cream the Butter and Sugars:
In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This should take about 2-3 minutes!
4. Add Wet Ingredients:
Next, beat in the egg, pumpkin puree, and vanilla extract into the butter and sugar mixture. Mix until everything is smooth and fully combined. The pumpkin will make it look lovely and rich.
5. Combine Dry and Wet Mixtures:
Gradually add the dry ingredient mixture to the wet mixture. Stir just until combined—don’t overmix or the cookies may turn out tough!
6. Swirl in the Nutella:
Now comes the fun part! Gently fold in the Nutella. You want to create nice swirls, so don’t mix it in completely. That beautiful marbled look is what we’re after!
7. Scoop Out the Cookies:
Using a cookie scoop or a spoon, drop generous spoonfuls of the dough onto your prepared baking sheets. Be sure to leave some space between each cookie to allow for spreading.
8. Bake the Cookies:
Pop the baking sheets in the oven and bake for 12-15 minutes. You want the edges to be set while the tops still look slightly soft and cracked. Keep an eye on them towards the end!
9. Cool the Cookies:
When they’re done, take them out of the oven and let them cool on the baking sheets for about 5 minutes. This helps them firm up a bit before moving them to a wire rack to cool completely.
10. Drizzle with Nutella (Optional):
If you like, warm a few tablespoons of Nutella in the microwave for about 10-15 seconds and then drizzle it over the cooled cookies for an extra touch of deliciousness.
11. Serve and Enjoy!
Finally, it’s time to enjoy your pumpkin Nutella cookies! They’re fantastic with coffee or tea, perfect for sharing, and sure to impress everyone.
These cookies are a fantastic autumn treat! The flavors of pumpkin mixed with Nutella create a delightful and cozy snack. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can make your own pumpkin puree by roasting a fresh pumpkin and then blending the flesh until smooth. Just ensure it’s pure pumpkin and not pumpkin pie filling.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for about a week or freeze them for up to 3 months.
Can I Substitute the Nutella?
Yes! If you don’t have Nutella on hand, you can use any chocolate hazelnut spread, or even peanut butter for a different flavor profile. Just keep in mind that it will change the overall taste of the cookies!
What If My Dough Is Too Sticky?
If your cookie dough is too sticky to handle, you can add a tablespoon of flour at a time until it reaches a manageable consistency. Just be careful not to overdo it, as too much flour can make the cookies tough.
