These Pumpkin Nutella Cookies are a fun and tasty treat! Soft and chewy, they mix the warm flavor of pumpkin with the chocolatey goodness of Nutella. Yum!
Honestly, I can’t help but eat these right out of the oven. The smell is amazing! Plus, they’re super easy to make, so I whip up a batch whenever I want a sweet snack.
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin puree for convenience, or make your own by roasting and mashing fresh pumpkin. If you need a lower-carb option, try using mashed banana or sweet potato instead for a similar texture!
Nutella: If you need a nut-free option, almond butter or sunflower seed butter work well, though the flavor will change slightly. You could also use chocolate chips for an easier approach.
Flour: All-purpose flour is standard, but feel free to swap in gluten-free flour if you prefer. Just make sure it has a one-to-one ratio substitution for best results!
Spices: Customize the spices to your taste! You could add more cinnamon for extra warmth or omit the cloves for a milder flavor. Pumpkin pie spice can also be a quick substitute that combines these spices.
Why Is Mixing Ingredients Important?
Properly mixing ingredients is crucial for the texture and flavor of your cookies. When creaming butter and sugars, you’re incorporating air, which helps to create a light and fluffy cookie. Take your time with this step.
- Beat softened butter and sugars until the mixture is pale and fluffy for about 3-5 minutes.
- When adding dry ingredients, mix just until combined to avoid overworking the dough, which can lead to tougher cookies.
Mixing the Nutella gently into the dough creates those delicious ribbons. Don’t blend it all the way in; you want to see streaks of it for that gooey goodness in every bite!
How to Make Pumpkin Nutella Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 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 ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup Nutella (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and another 12-15 minutes for baking. You’ll want to set aside some time to let the cookies cool, so plan for about 40 minutes total. Perfect for a cozy afternoon baking session!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that the cookies bake evenly. While the oven is warming up, line your baking sheets with parchment paper so the cookies don’t stick.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer or a whisk, beat these together until the mixture is light and fluffy. This should take about 3-5 minutes. It’s key for getting that nice texture in your cookies!
3. Add the Wet Ingredients:
Next, beat in the egg until fully combined. Then, mix in the pumpkin puree and vanilla extract until everything is smooth. The pumpkin gives your cookies a lovely flavor, and it keeps them moist!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and optional cloves. This will ensure the spices are evenly distributed in your cookie dough.
5. Combine Everything:
Gradually add the dry mixture into your pumpkin mixture. Stir until just combined—don’t overmix, or your cookies might turn out tough. A few lumps are perfectly fine!
6. Fold in the Nutella:
Gently fold in 1 cup of Nutella into the cookie dough. You want to get ribbons of Nutella throughout without fully mixing it in. This will create those delicious swirls in your cookies!
7. Scoop the Dough:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to space them about 2 inches apart to give them room to spread while baking.
8. Bake the Cookies:
Place your baking sheets in the oven and bake for 12-15 minutes. The cookies should be set at the edges but still soft in the center. They’ll continue to firm up as they cool.
9. Add Extra Nutella:
As soon as they come out of the oven, drizzle or dollop a bit more Nutella on top of each warm cookie. It will melt beautifully!
10. Cool and Enjoy:
Let your cookies cool on the baking sheets for about 10 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these cookies warm with a glass of milk or your favorite hot drink!
These Pumpkin Nutella Cookies are sure to be a hit with family and friends. Soft, flavorful, and indulgent, they’re the perfect treat for fall or any time of year! Enjoy!
Can I Use Canned Pumpkin for This Recipe?
Absolutely! Canned pumpkin puree is a great time-saver and works perfectly in this recipe. Just make sure it’s 100% pure pumpkin, not pumpkin pie filling, which contains additional sugars and spices.
How Should 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, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Make These Cookies Gluten-Free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure the blend contains xanthan gum, which helps mimic the texture of regular flour. The results will still be delicious!
What’s the Best Way to Reheat These Cookies?
To reheat cookies, simply pop them in the microwave for about 10-15 seconds until warm. If you prefer them with melty Nutella, you can place them in a toaster oven for a few minutes. Enjoy!