Nutella Pumpkin Cookies Recipe

We’ve stuffed your favorite holiday Pumpkin Cookies with creamy Nutella for the perfect dessert. These soft, chewy, cookies can’t be beat!

We all know the best thing about fall is the baking, right?!  I was going to make our Frosted Soft Pumpkin Cookies when I had the idea to forgo the frosting and add some Nutella.

I can’t even begin to describe to you how perfectly these hit the “holiday” spot! Oh my goodness. I will never make a regular pumpkin cookie again!

What is Nutella?

I’m actually really hoping no one asks the question “what is Nutella?” because that means you have been missing out on the most delicious, creamy, hazelnut spread ever!

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.


How to get fluffy pumpkin cookies

Pumpkin cookies are pretty hard to mess up in our opinion, which makes them even more appealing!

There are a few things you can do to make sure your cookies turn out fluffy and moist, for lack of a better word, every single time.

  • Softened Butter – One major key in making any kind of cookies is making sure your butter has warmed up to room temperature (about 70 degrees Fahrenheit).This may not seem like a big deal, but softened butter, rather than melted, will keep your dough keep its shape and prevent quick flattening when placed on the cookie sheet and in the oven. 
  • Use a cookie dough scoop – This is one of those gifts I didn’t think I would use too often, but find myself using at least three times a week (we make a lot of cookies at our house!) A cookie dough scoop, like the one you can find HERE, helps you get perfectly sized cookies every time, without having to roll around and squish the dough. Your cookies come out perfect, your hands stay clean, and you’ll find a lot of uses for a scoop like this (cupcakes, cookies, protein bites, etc.)


Pumpkin Recipes from Six Sisters’ stuff

Looking for more pumpkin recipes? Here are a few of our favorites!

Pumpkin Sheet Cake
Pumpkin Oatmeal Chocolate Chip Cookies
Butter Pecan Pumpkin Cookies
Cream Cheese Pumpkin Roll Bars

Serves: 36

Nutella Pumpkin Cookies Recipe

10 minPrep Time

12 minCook Time

22 minTotal Time

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  • 1 cup butter, softened
  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 1 cup pumpkin puree
  • 2 cups all-purpose flour
  • 1/2 cup Nutella


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix together butter and sugars.
  3. Add baking powder, baking soda, salt, cinnamon, nutmeg, egg, vanilla and pumpkin puree. Stir until combined.
  4. Add flour and mix well.
  5. Fold in Nutella, but avoid over mixing so you can see swirls in the dough.
  6. Drop dough by heaping tablespoons on an ungreased cookie sheet.
  7. Bake for 10-12 minutes, or until the tops are set.



2871 cal


121 g


408 g


28 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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In this video we show you how to make THREE of our favorite Pumpkin Desserts!

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Comment on this Recipe

2 Responses to “Nutella Pumpkin Cookies Recipe”

  1. Melenda
    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!

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