Description
These Pumpkin Nutella-Stuffed Cookies combine the warm, spiced flavor of pumpkin with the rich, creamy indulgence of Nutella. Soft and tender on the inside with a delightful sugar-coated exterior, these cookies are perfect for a fall treat or any time you crave a cozy dessert with a surprise center.
Ingredients
Scale
Nutella Filling
- 14 tbsp. Nutella
- 1/2 cup pumpkin puree (reduced to about 1/3 cup after blotting)
Cookie Dough
- 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
Instructions
- Freeze Nutella: Using a tablespoon measure, scoop out 14 portions of Nutella onto a parchment-lined baking sheet. Freeze these Nutella coins until solid, at least 1 hour to up to 1 month, so they’re easy to enclose in dough.
- Prepare Pumpkin Puree: Spread 1/2 cup pumpkin puree on a large plate. Blot carefully with paper towels multiple times to remove excess moisture so the dough isn’t too wet. You should end up with about 1/3 cup dried pumpkin puree.
- Make Dough Base: In a large bowl, beat the unsalted butter, brown sugar, kosher salt, and 1/4 cup granulated sugar with a handheld mixer on medium-high speed until light and creamy, about 1 to 2 minutes. Add the egg yolk, pure vanilla extract, ground cinnamon, and dried pumpkin puree; beat until just combined, scraping sides as needed. Mix in baking powder and baking soda; beat until fully incorporated.
- Incorporate Flour: Using a rubber spatula, gently fold in the all-purpose flour until no streaks of flour remain. Cover the dough and freeze it until firm, around 45 minutes, which will make it easier to handle.
- Preheat Oven and Prepare Sugar: Arrange oven racks in the upper and lower thirds, preheat oven to 350°F (175°C). Place the remaining 1/2 cup granulated sugar in a medium bowl for coating the cookies.
- Assemble Cookies: Remove dough and Nutella coins from the freezer (if your kitchen is warm, only take a few Nutella coins out at a time to prevent melting). Scoop 1 tablespoon of cookie dough and flatten it into a round disc. Place one frozen Nutella coin on top, then top it with another flattened tablespoon of dough. Pinch the edges tightly to seal the Nutella in the center, then roll the dough ball smoothly. Roll each ball in the granulated sugar.
- Arrange for Baking: Place the sugar-coated dough balls on two parchment-lined baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake for about 14 minutes, rotating the baking sheets from top to bottom halfway through to ensure even cooking. The cookies are done when they are puffed and firm around the edges but still soft inside.
- Cool Completely: Let the cookies cool slightly on their baking sheets before transferring them to a wire rack to cool completely, allowing the texture to set perfectly.
Notes
- Be sure to blot the pumpkin puree thoroughly to avoid excess moisture in the dough which can affect texture.
- Freezing the Nutella is key to keeping the filling intact during baking.
- If kitchen temperature is warm, limit the amount of Nutella coins removed from the freezer at once to prevent stickiness.
- Cookie dough can be frozen for up to a month, allowing you to prepare ahead.
- Use parchment paper to prevent sticking and for easy clean-up.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
