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 (reduced to about 1/3 cup after blotting); 1/2 cup unsalted butter; 1/2 cup packed light brown sugar; 1/2 tsp kosher salt; 3/4 cup granulated sugar, divided (1/4 cup for dough, 1/2 cup for rolling); 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

If you’re craving a cookie that’s cozy, indulgent, and downright addictive, you’re in for a treat with this Pumpkin Nutella Cookies Recipe. I absolutely love how these cookies combine the warm, spiced essence of pumpkin with that irresistible, creamy Nutella center — it’s like fall and chocolate had the perfect love child in your kitchen. Stick with me, and I’ll walk you through every step so you’ll nail these cookies every time.

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Why You’ll Love This Recipe

A Perfect Balance of Flavors: The pumpkin’s subtle spice and the rich Nutella filling create a harmonious taste that feels both comforting and indulgent.
Fun Twist on Classic Cookies: These are not your everyday cookies; stuffing Nutella inside makes every bite exciting and gooey.
Simple Ingredients, Impressive Results: You likely have most of these pantry staples on hand, and the results look like you spent hours baking.
Great for Any Skill Level: Whether you’re a baking newbie or a seasoned pro, you’ll find success following this step-by-step recipe.

A close-up shows a woman’s hand breaking a soft, round cookie into two halves, revealing a thick layer of shiny, melted chocolate stretching between the pieces. The cookie has a golden brown color with a slightly rough texture and is coated lightly with granulated sugar. In the background, more whole cookies with a similar color and sugar dusting rest on a white marbled surface. The woman’s nails are painted black, adding contrast to the warm tones of the cookie and chocolate. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Nutella Cookies, pumpkin cookies with Nutella, fall cookie recipes, easy pumpkin dessert, chocolate pumpkin cookies

Ingredients You’ll Need

Each ingredient in this Pumpkin Nutella Cookies Recipe plays a special role — from the spice warmth of cinnamon to the creamy richness of Nutella. I’ll share why and how I pick each, so you get the best texture and flavor every time.

Flat lay of a small dollop of glossy dark brown Nutella spread on a simple white ceramic plate, a small mound of bright orange pumpkin puree on a white ceramic plate, a slab of pale yellow unsalted butter on a white ceramic dish, a small pile of light packed brown sugar on a white ceramic bowl, a small heap of fine white granulated sugar in a white ceramic bowl, one large whole egg with a smooth brown shell resting on a white ceramic plate, a small white bowl filled with ground warm brown cinnamon powder, a small white bowl with fine white all-purpose flour, a tiny white bowl with fine white baking powder, a tiny white bowl with fine white baking soda, and a small white bowl of clear vanilla extract liquid—all ingredients fresh and natural, arranged symmetrically in perfect proportions, photographed in a professional flat lay style with soft natural light, taken with an iPhone, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Nutella Cookies, pumpkin cookies with Nutella, fall cookie recipes, easy pumpkin dessert, chocolate pumpkin cookies

Nutella: The star of the show—rich, hazelnut-chocolate spread that creates a melty surprise inside.
Pumpkin puree: I recommend pure canned pumpkin, not pumpkin pie filling, to keep things simple and balanced.
Unsalted butter: For control over the salt content and that perfect buttery flavor; I always use room temperature.
Light brown sugar: Adds moisture and a hint of caramel depth that complements the pumpkin.
Kosher salt: I use this to round out flavors without overpowering.
Granulated sugar: Divided to create a little crunch on the cookie exterior.
Large egg yolk: Adds richness and helps with structure—make sure it’s at room temperature to mix smoothly.
Pure vanilla extract: Brings all the flavors together beautifully.
Ground cinnamon: The classic spice I can’t resist in pumpkin recipes for that cozy warmth.
Baking powder and baking soda: I use both for the perfect rise and tender crumb.
All-purpose flour: Provides structure; I recommend spooning it into your measuring cup and leveling for accuracy.

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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 how versatile this Pumpkin Nutella Cookies Recipe is — you can tweak it a bit to suit your mood or dietary needs, making it a recipe that quickly becomes a favorite in your repertoire.

Nut-Free Variation: Try swapping out Nutella for a sunbutter spread if you have nut allergies — it still gives a creamy center with a twist.
Spice it Up: Add a pinch of ground ginger or nutmeg to the dough for an extra autumn spice kick—I personally love this around the holidays.
Gluten-Free Version: Use a one-to-one gluten-free baking flour blend; just be aware the texture will be slightly different but still delightful.
Mini Cookies: Roll smaller balls for bite-sized treats perfect for a party platter or lunchbox surprises.

How to Make Pumpkin Nutella Cookies Recipe

Step 1: Prepare Your Nutella Centers

First things first: scoop out 14 tablespoons of Nutella onto a parchment-lined baking sheet. Flatten them into little discs and pop the tray into the freezer for at least an hour. This step is crucial because frozen Nutella won’t ooze out too much when baking, keeping that gooey center intact.

Step 2: Dry Out Your Pumpkin Puree

I discovered this trick when my first batch was too wet and spread into pancakes! Spread the pumpkin puree onto a plate and blot it gently but firmly with paper towels—repeat as needed until it’s fairly dry. You want about a third of a cup to avoid soggy dough that won’t hold shape well.

Step 3: Mix Your Cookie Dough

Using a handheld mixer on medium-high, beat the softened butter with brown sugar, salt, and a quarter cup of granulated sugar until light and creamy (about 1 to 2 minutes). Add the egg yolk, vanilla, cinnamon, and your dried pumpkin puree. Mix until just combined, then beat in baking powder and soda for another 30 seconds. Finally, fold in the flour gently with a spatula until no flour streaks remain. Be careful not to overmix here or you’ll toughen your cookies.

Step 4: Chill the Dough

Pop the dough into the freezer for about 45 minutes until firm but still pliable. This chilling step helps the dough hold its shape better and makes the whole Nutella-stuffing process easier (and way less messy!).

Step 5: Assemble Your Cookies

Preheat your oven to 350°F and line baking sheets with parchment. Pour the remaining 1/2 cup granulated sugar into a bowl. Now, working quickly to keep the Nutella cold, scoop one tablespoon of dough and flatten it into a small disc. Place a Nutella disc in the center, then top with another flattened tablespoon of dough. Pinch the edges tight and roll it into a ball, then roll the cookie ball in the granulated sugar for a pretty sparkle and slight crunch.

Step 6: Bake to Perfection

Arrange your dough balls on the baking sheets, spacing them about 2 inches apart. Bake for about 14 minutes, rotating the sheets halfway through so they bake evenly. The cookies should puff up and be lightly firm around the edges but still soft in the center. The smell during baking is honestly heaven!

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This prevents them from breaking apart and lets the Nutella center set just right. Trust me, if you sneak one warm, it’s pure magic (I’ve definitely been guilty of this!).

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Pro Tips for Making Pumpkin Nutella Cookies Recipe

Freeze Your Nutella Early: Don’t skip this step! Frozen Nutella discs help keep the filling in the center without oozing out everywhere.
Dry the Pumpkin Thoroughly: Prevent soggy dough by blotting pumpkin puree until almost no excess moisture remains.
Use Room Temperature Eggs and Butter: They cream together better, giving you that light and fluffy dough texture.
Don’t Overmix the Flour: Fold gently to avoid tough cookies; you want tender, not dense.

How to Serve Pumpkin Nutella Cookies Recipe

The image shows nine round cookies placed directly on a white marbled surface. All cookies have a light brown, soft, and slightly crinkled texture with a sugar coating visible on top. One cookie near the center is broken in half, revealing a smooth, melted dark chocolate layer inside. There is also a small bright orange pumpkin on the right side of the image. The lighting is bright and natural, highlighting the warm tones and textures of the cookies. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Nutella Cookies, pumpkin cookies with Nutella, fall cookie recipes, easy pumpkin dessert, chocolate pumpkin cookies

Garnishes

I usually keep it simple by rolling the cookies in granulated sugar for a hint of sparkle and crunch, but a dusting of powdered sugar or a drizzle of melted chocolate adds a festive touch if you’re serving guests. Sometimes I sprinkle a tiny pinch of flaky sea salt on top after baking — it brings the flavors to life in such a wonderful way!

Side Dishes

This recipe pairs beautifully with a warm mug of spiced chai tea or a creamy latte. If you’re feeling extra indulgent, vanilla ice cream is a delightful side to warm Pumpkin Nutella Cookies, with the hot and cold contrast playing so nicely together.

Creative Ways to Present

For holiday parties, I’ve stacked the cookies on a rustic wooden platter garnished with fresh cinnamon sticks and whole hazelnuts. You could also arrange them in little cellophane bags tied with fall-colored ribbons for cute giveaways. Seriously, these cookies get rave reviews no matter how you present them.

Make Ahead and Storage

Storing Leftovers

I find that storing these cookies in an airtight container at room temperature keeps them fresh for about 3 days. If you want to keep them longer, I’d recommend freezing — trust me, they reheat just as wonderfully.

Freezing

This Pumpkin Nutella Cookies Recipe freezes like a dream! Once completely cooled, I wrap individual cookies in plastic wrap and stash them in a freezer-safe bag. They freeze well for up to a month — perfect for baking ahead during the busy holiday season.

Reheating

To reheat, I pop a frozen or refrigerated cookie into a 325°F oven for 5-7 minutes. This melts the Nutella center slightly and refreshes the cookie’s softness, making it taste like it just came out of the oven.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! If you want to use fresh pumpkin, make sure to roast it first and then puree it until smooth. Also, be sure to dry it thoroughly with paper towels to avoid added moisture that could make the dough too wet.
What if my Nutella melts during assembly?

If your Nutella gets too soft, pop it back in the freezer immediately. I usually only take out a few Nutella discs at a time while assembling the cookies so they stay firm and easier to handle.
Can I make the dough ahead of time?

Yes! The dough can be made a day in advance and stored tightly wrapped in the fridge. Bring it to room temperature briefly before shaping and stuffing with Nutella for easier handling.
How should I adjust baking if making mini cookies?

Bake mini cookies for about 8-10 minutes and keep a close eye on them so they don’t overbake. They’ll still puff up and get that beautiful golden edge you want!

Final Thoughts

This Pumpkin Nutella Cookies Recipe is one of those gems I reach for whenever I want a special homemade treat that feels festive without being complicated. I love sharing them with friends because the oozy Nutella surprise never fails to bring smiles. If you try this recipe, I bet you’ll feel the same way — like you just created something magical in your kitchen that everyone will beg you to make again and again.