Name: Pumpkin Nutella Cookies Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 14 tbsp. Nutella; 1/2 cup pumpkin puree; 1/2 cup unsalted butter; 1/2 cup packed light brown sugar; 1/2 tsp. kosher salt; 3/4 cup granulated sugar, divided; 1 large egg yolk, room temperature; 1 tsp. pure vanilla extract; 3/4 tsp. ground cinnamon; 1/4 tsp. baking powder; 1/4 tsp. baking soda; 1 1/2 cups all-purpose flour

Jump to Recipe· 4.7 from 117 reviews

If you’re anything like me and have a soft spot for cozy fall flavors, then you’re going to absolutely adore this Pumpkin Nutella Cookies Recipe. It combines the warm, spiced pumpkin that feels like a hug, with gooey pockets of rich Nutella hidden inside each bite. When I first tried these, I was hooked instantly — the contrast between the tender pumpkin dough and the melted chocolate-hazelnut surprise is next-level delicious. Keep reading because I’m sharing everything you need to know to make these your new favorite cookies!

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Why You’ll Love This Recipe

Perfect Flavor Combo: Pumpkin and Nutella blend beautifully to create a sweet and comforting flavor.
Gooey Nutella Center: Freezing the Nutella months beforehand means you get melty surprises inside every cookie.
Simple Ingredients: You likely already have everything in your pantry and fridge.
Suitable for Sharing: These cookies are an instant crowd-pleaser at any get-together or holiday party.

Pumpkin Nutella Cookies Recipe - Recipe Step

Ingredients You’ll Need

All the ingredients work together to create a cookie that’s soft yet sturdily holds that Nutella center. I recommend using good-quality Nutella and fresh pumpkin puree for the best results — the puree consistency can really affect the dough texture!

Pumpkin Nutella Cookies Recipe - Ingredients

Nutella: Freezing small dollops helps create those indulgent melted centers.
Pumpkin puree: Make sure to blot out excess moisture to prevent soggy cookies.
Unsalted butter: Room temperature butter helps achieve the perfect creamy mix.
Light brown sugar: Adds moisture and subtle caramel notes.
Kosher salt: Balances sweetness for a rounded flavor.
Granulated sugar: Divided for mixing into dough and rolling cookies before baking.
Egg yolk: Provides richness; be sure it’s at room temperature for smooth mixing.
Pure vanilla extract: A little goes a long way in enhancing flavors.
Ground cinnamon: Adds that warm, cozy spice.
Baking powder and baking soda: Help the cookies rise just right.
All-purpose flour: The foundation for the dough structure.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making these Pumpkin Nutella Cookies just as they are, but I also enjoy switching them up depending on the season or what’s in my pantry. Feel free to get creative and make this recipe your own — that’s part of the fun!

Spice it up: Add a pinch of nutmeg or ginger for extra autumnal warmth — my family goes crazy for this twist.
Nut substitution: Swap Nutella for any hazelnut chocolate spread or even peanut butter for a different but equally delicious surprise.
Gluten-free option: Use a 1:1 gluten-free baking flour to make these cookies suitable for GF diets without sacrificing texture.
Vegan adaptation: Substitute butter with coconut oil and use a flax egg instead of yolk to keep things plant-based.

How to Make Pumpkin Nutella Cookies Recipe

Step 1: Prepare the Nutella Centers

Begin by scooping 14 dollops of Nutella using a tablespoon onto parchment paper. Freeze these until they’re rock solid – this step is super important because the cold centers help you stuff the cookies without the Nutella melting too fast. When I skipped this once, the Nutella oozed out during baking, and while still tasty, it was messier than I liked.

Step 2: Drain the Pumpkin Puree

Spread your pumpkin puree on a large plate and blot it with paper towels to remove as much moisture as possible. This drying step ensures your dough won’t be too wet or sticky. I learned the hard way that too-moist pumpkin leads to flat, spreading cookies instead of soft mounds.

Step 3: Mix the Dough Base

In a large bowl, use a handheld mixer to cream together the butter, brown sugar, kosher salt, and a portion of the granulated sugar until light and fluffy. Add the egg yolk, vanilla, cinnamon, and the dried pumpkin, mixing just until combined. Then stir in the baking powder and baking soda. Finally, fold in the flour gently with a spatula until no flour streaks remain. Cover and chill the dough in the freezer for about 45 minutes — this helps the dough firm up so it’s easier to shape and holds the Nutella filling better.

Step 4: Shape Your Cookies

Once your dough and Nutella are nicely chilled, scoop one tablespoon of dough and flatten it into a disc. Place one frozen Nutella dollop on top, then cover it with another tablespoon of dough, pinch the edges tightly closed, and roll it gently into a ball. Before baking, roll each cookie ball in the remaining sugar for a bit of sweet crunch. Pro tip: if your kitchen is warm, only take out a few Nutella dollops at a time to keep them from melting.

Step 5: Bake to Perfection

Arrange your cookie balls on parchment-lined baking sheets with about two inches between each. Bake at 350°F, rotating the pans halfway through baking, until cookies are puffed and gently golden around the edges, approximately 14 minutes. Let them cool slightly on the sheets before transferring to a wire rack to cool completely — this way, they set perfectly while you admire that ooey-gooey Nutella center waiting inside.

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Pro Tips for Making Pumpkin Nutella Cookies Recipe

Freeze Nutella Properly: Freeze dollops until fully solid; this prevents them from oozing out and makes shaping a breeze.
Drain Pumpkin Well: Blot several times with paper towels to remove extra water for perfect dough consistency.
Chill the Dough: Freezing dough for about 45 minutes helps it hold the Nutella center without collapsing.
Roll in Sugar: Adds a lovely crisp surface that contrasts nicely with the soft interior.

How to Serve Pumpkin Nutella Cookies Recipe

Pumpkin Nutella Cookies Recipe - Serving

Garnishes

I like to sprinkle a tiny pinch of flaky sea salt on top right after baking—it really enhances the chocolate and pumpkin flavors. Occasionally, I dust them lightly with cinnamon sugar for an extra festive look, especially around the holidays.

Side Dishes

These cookies pair amazingly well with a cup of warm chai tea or a tall glass of cold milk. They also make a delightful dessert alongside vanilla ice cream or a scoop of pumpkin spice gelato if you want to get fancy!

Creative Ways to Present

For parties, I love to arrange these cookies on a rustic wooden board, garnished with mini pumpkins and cinnamon sticks for that cozy fall vibe. You can even gift them in a cute bakery box tied with twine — they always get rave reviews and make for thoughtful homemade gifts.

Make Ahead and Storage

Storing Leftovers

I like to store leftover Pumpkin Nutella Cookies in an airtight container at room temperature for up to 3 days. The cookies stay soft and the Nutella inside remains wonderfully gooey. If your kitchen feels warm, keep them in a cooler spot to prevent spreading.

Freezing

These cookies freeze beautifully! I usually flash freeze them on a baking sheet first, then transfer them to a freezer bag for up to 2 months. When I’m craving one, I just let it thaw at room temperature for about 30 minutes — the Nutella is perfectly molten afterward.

Reheating

To warm up leftovers, pop a cookie in the microwave for 10–15 seconds. This revives that melty Nutella center without making the dough too soft or crumbly. Just don’t overheat them or they might lose their shape!

FAQs

Can I use canned pumpkin puree for this Pumpkin Nutella Cookies Recipe?

Absolutely! Canned pumpkin puree works perfectly and is actually my go-to for convenience. Just make sure it’s plain pumpkin puree (not pumpkin pie filling), and blot it dry with paper towels to remove excess moisture before mixing into the dough.
What if I don’t have a handheld mixer?

No worries! You can mix the dough by hand using a sturdy wooden spoon. Just be patient and mix thoroughly to cream the butter and sugars before adding the rest of the ingredients. It might take a little muscle, but the results are just as good.
Can I substitute Nutella with another spread?

Yes! You can try other chocolate hazelnut spreads or even peanut butter for fun variations. Just keep in mind that different spreads may melt differently, so freezing them solid before stuffing the cookies is still crucial.
Why do I need to freeze the Nutella dollops before baking?

Freezing prevents the Nutella from liquefying too quickly when baking, helping it stay contained inside the cookie dough and giving you that fantastic gooey center instead of a Nutella mess on the baking sheet.
How should I store leftover Pumpkin Nutella Cookies?

Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a single layer and thaw before serving. Avoid storing in a humid environment to keep the texture just right.

Final Thoughts

I can honestly say this Pumpkin Nutella Cookies Recipe is a keeper in my household. It brings together my love for fall spices and indulgent chocolate in such a comforting way. Whether you’re baking for your family, friends, or just yourself (no judgment here!), these cookies never fail to put a smile on my face. Give this recipe a try—I promise, once you taste that warm pumpkin dough hugging the melting Nutella, you’ll understand why I keep coming back for more!