Description
These delicious Pumpkin Nutella-Stuffed Cookies combine the warm flavors of pumpkin and cinnamon with a rich, gooey Nutella center. Perfectly spiced and coated in sugar for added crunch, these cookies are a fall favorite that’s fun to make and irresistible to eat.
Ingredients
Scale
Nutella Filling
- 14 tbsp. Nutella
Cookie Dough
- 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
Instructions
- Freeze Nutella: Using a tablespoon measuring spoon, scoop out 14 portions of Nutella onto a parchment-lined baking sheet. Freeze until solid, at least 1 hour and up to 1 month to prepare the filling for easy assembling.
- Prepare Pumpkin Puree: Spread pumpkin puree onto a large plate. Use paper towels to gently press and blot out as much moisture as possible through several rounds. Re-measure the pumpkin puree; you should have about 1/3 cup, which is ideal for the dough consistency.
- Mix Wet Ingredients: In a large bowl, beat the unsalted butter, light brown sugar, kosher salt, and 1/4 cup of granulated sugar with a handheld mixer on medium-high speed until light and creamy, about 1 to 2 minutes. Add egg yolk, vanilla extract, and ground cinnamon. Beat again, scraping the bowl sides with a spatula until just combined.
- Add Leavening Agents and Flour: Beat in baking powder and baking soda for 30 seconds until combined. Using a flexible rubber spatula, fold in the all-purpose flour until the mixture is uniform and no streaks remain. Cover the dough and freeze until firm, about 45 minutes, to make rolling and stuffing easier.
- Preheat Oven: Arrange racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Pour the remaining 1/2 cup granulated sugar into a medium bowl for coating the cookies.
- Assemble Cookies: Remove dough and Nutella coins from the freezer (if room is warm, remove a few Nutella portions at a time to prevent melting). Scoop 1 tablespoon of cookie dough, flatten into a disc, place a frozen Nutella coin on top, then cover with another 1 tablespoon flattened dough disc. Pinch edges tightly to seal Nutella inside and roll gently into a ball. Roll cookie balls in granulated sugar.
- Arrange on Baking Sheets: Place the coated dough balls on two parchment-lined baking sheets spaced 2 inches apart. You should have 12 to 14 cookies depending on dough amount.
- Bake Cookies: Bake the cookies in the preheated oven for about 14 minutes, rotating the baking sheets top to bottom halfway through baking. The cookies should be puffed and firm around the edges.
- Cool: Allow cookies to cool slightly on the baking sheets, then transfer to a wire rack to cool completely for best texture and flavor.
Notes
- Make sure to blot the pumpkin puree thoroughly to remove excess moisture, which helps achieve the perfect dough consistency.
- Freezing the Nutella in tablespoon-sized portions prevents it from melting during assembly and baking.
- Seal the cookie edges well to avoid Nutella leaking out while baking.
- If your kitchen is warm, only take out a few Nutella portions at a time to keep them firm.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
