Home Desserts & BakingHeavenly Nutella-Stuffed Pumpkin Spice Cookies
Desserts & BakingKid-FriendlyQuick & Easy (30-Min)Vegetarian

Heavenly Nutella-Stuffed Pumpkin Spice Cookies

by Linda
written by Linda
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These Heavenly Nutella-Stuffed Pumpkin Spice Cookies are the ultimate autumn indulgence, combining the warm spices of pumpkin with the rich, creamy goodness of Nutella. Perfectly soft and chewy, each cookie is a delightful surprise filled with a luscious chocolate-hazelnut center.

What makes these cookies stand out is not just the irresistible flavor combination but also the simplicity of preparation. They come together quickly, making them an ideal dessert for any occasion, from family gatherings to cozy evenings at home.

Heavenly Nutella-Stuffed Pumpkin Spice Cookies

Serves: 24 Prep Time: Cooking Time:
Nutrition facts: 180 calories 8g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup Nutella

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, softened butter, egg, and vanilla extract. Mix until well combined.
  3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Chill the dough in the refrigerator for about 30 minutes to firm up.
  6. Once chilled, scoop a tablespoon of dough and flatten it in the palm of your hand. Place about a teaspoon of Nutella in the center and fold the dough around it, sealing the edges.
  7. Place the stuffed cookie dough balls on the prepared baking sheet, leaving space between them.
  8. Bake for 10-12 minutes until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Tip: For a festive touch, sprinkle some coarse sea salt on top of the cookies before baking for a sweet-salty flavor contrast.

To prevent the cookies from spreading too much during baking, chill the dough for 30 minutes before baking. If you want a richer flavor, try using dark chocolate hazelnut spread instead of Nutella.

These cookies can be stored in an airtight container for up to a week, and they freeze beautifully! Just be sure to separate layers with parchment paper to keep them from sticking together.

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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