Recipe Ingredient Notes
- 1 cup butter softened
- ¾ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 egg
- 1 ½ teaspoons vanilla
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- ½ cup Nutella
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Nutella Pumpkin Cookies
- Preheat oven to 350℉.
- In a large bowl, mix together butter and sugars.
- Add baking powder, baking soda, salt, cinnamon, nutmeg, egg, vanilla and pumpkin puree. Stir until combined.
- Add flour and mix well.
- Fold in Nutella, but avoid over mixing so you can see swirls in the dough.
- Drop dough by heaping tablespoons on an ungreased cookie sheet.
- Bake for 10-12 minutes, or until the tops are set.
Frequently Asked Questions
Nutella is a delicious chocolate hazelnut spread that originated in Italy. Trust me when I say you really can eat Nutella with just about anything, but it brings baked goods to the next level. If you’re not a Nutella fan, any chocolate spread would work in this recipe. We’d recommend not using chocolate syrup though, as that will create a very different consistency in your cookie.
To get fluffy, soft cookies, there are a few things you can do. (1) Warm your butter to room temperature (about 70℉). Butter should not be melted. Softening your butter will keep your doughs shape and prevent quick flattening when placed on the cookie sheet in the oven. (2) Use a cookie dough scoop to get the perfectly size cookies without rolling and squishing your dough.
Storing Suggestions
Cookies are exceptionally easy to store and preserve quality.
- Baked Cookies: Once cookies have cooled completely, store cookies in an airtight container on the counter for up to 4-6 days. To store baked cookies in the freezer, first freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, transfer them to a airtight container and store for up to 3 months.
- Refrigerate Cookie Dough: Store unbaked cookie dough in an airtight container in the refrigerator for up to 4 days. Allow the dough to sit on the counter for an hour to soften before scooping.
- Freezing Cookie Dough: Roll the dough into balls, then place them on a baking sheet lined with parchment paper. Freeze for about an hour, then layer the cookie dough balls with parchment paper between each layer in an airtight container. Store in the freezer for up to 3 months.
Enjoy More Delicious Pumpkin Cookie Recipes
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- 3 Ingredient Pumpkin Chocolate Chip Cookies
- Butter Pecan Pumpkin Cookies
- Healthy Pumpkin Cookies
- Protein Pumpkin Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Pumpkin Cookies with Caramel Frosting
- Pumpkin Hershey’s Kiss Cookies
- Pumpkin Oatmeal Chocolate Chip Cookies
- Pumpkin Snickerdoodle Cookies
- Soft Pumpkin Cookies with Cinnamon Buttercream Frosting
Nutella Pumpkin Cookies Recipe
Ingredients
- 1 cup butter softened
- ¾ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 egg
- 1 ½ teaspoon vanilla
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- ½ cup Nutella
Instructions
- Preheat oven to 350℉.
- In a large bowl, mix together butter and sugars.
- Add baking powder, baking soda, salt, cinnamon, nutmeg, egg, vanilla and pumpkin puree. Stir until combined.
- Add flour and mix well.
- Fold in Nutella, but avoid over mixing so you can see swirls in the dough.
- Drop dough by heaping tablespoons on an ungreased cookie sheet.
- Bake for 10-12 minutes, or until the tops are set.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I love the Nutella and pumpkin combo! These sound like the perfect fall treat!
I made these to mail to my son who is away at college because he loves Nutella and pumpkin. I tasted one before I packaged them up and felt like it was a little bland and not sweet enough. I melted some white almond bark and added some healthy dashes of cinnamon and used that as icing. It sent them over the top and the almond bark hardened so I could pack them nicely. Can’t wait until he gets them!
I’m wondering about amounts, because ours turned out really flat. Yes, I should have done a test cookie but with swirling the nutella in makes it difficult to test. I think it probably would have taken a whole other cup of flour. I even chilled my dough for an hour because it did seem soft.