Soft, chewy, and bursting with cozy fall flavors, these Nutella Pumpkin Cookies are a dream come true for dessert lovers. The rich, creamy swirls of Nutella perfectly complement the warm, spiced pumpkin base, creating a treat that’s both indulgent and comforting. Ready in just 22 minutes, they’re the ultimate quick fix for your sweet tooth.
Each bite offers a delightful contrast of textures—crisp edges with a melt-in-your-mouth center. The subtle sweetness of pumpkin pairs beautifully with the deep, chocolatey richness of Nutella, making these cookies irresistibly addictive. Plus, they’re packed with nutrients like vitamin A and fiber, so you can savor every bite guilt-free. Perfect for sharing or keeping all to yourself!
Ingredients for Nutella Pumpkin Cookies
- 1 cup butter (softened; unsalted recommended for better control of saltiness)
- ¾ cup white sugar
- ¼ cup brown sugar (packed; light or dark works)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (or substitute with pumpkin pie spice for extra flavor)
- 1 egg (room temperature for easier mixing)
- 1 ½ teaspoons vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour (spooned and leveled for accuracy)
- ½ cup Nutella (slightly warmed for easier folding)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and prepare an ungreased cookie sheet.
- In a large bowl, mix together the softened butter, white sugar, and brown sugar until creamy and well combined.
- Add the baking powder, baking soda, salt, cinnamon, nutmeg, egg, vanilla extract, and pumpkin puree. Stir until fully incorporated.
- Gradually add the all-purpose flour and mix until just combined. Avoid overmixing to keep the cookies tender.
- Gently fold in the Nutella using a spatula. Aim for swirls rather than fully mixing it in for a marbled effect.
- Drop the dough by heaping tablespoons onto the ungreased cookie sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the tops are set and the edges are lightly golden. The centers may look slightly soft but will firm up as they cool.
- Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Swirl It Right: Perfecting the Nutella Marble Effect
To achieve those beautiful Nutella swirls, gently fold the Nutella into the dough using a spatula or butter knife. Avoid overmixing—just 3-4 folds should do the trick! This ensures the Nutella stays in distinct ribbons, creating a marbled look in every bite.
Cookie Storage Secrets: Keep Them Fresh and Soft
Store your Nutella Pumpkin Cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag. They’ll stay fresh for up to 2 months—just thaw at room temperature before enjoying!
Time-Saving Tips: Prep Like a Pro
Save time by pre-measuring your ingredients the night before. Use a cookie scoop for evenly sized dough balls, and line your baking sheet with parchment paper for easy cleanup. If you’re short on time, skip the Nutella swirl and drizzle melted Nutella on top after baking for a quick, decadent finish.
Serve It Up: Pairing Ideas for Cookie Bliss
These cookies pair wonderfully with a glass of cold milk or a warm cup of spiced chai tea. For an extra treat, serve them with a dollop of whipped cream or a scoop of vanilla ice cream. They’re also perfect for gifting—wrap a few in a cute box or jar for a thoughtful homemade present!
Recipe Variations: Mix It Up!
Try swapping Nutella for peanut butter or Biscoff spread for a different flavor twist. You can also add ½ cup of chopped pecans or chocolate chips to the dough for extra texture. For a festive touch, sprinkle the cookies with a pinch of sea salt or cinnamon sugar before baking.
Nutella Pumpkin Cookies
Ingredients
- 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
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.