Nutella Pumpkin Cookies Recipe (2024)

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.

Related Article: It doesn’t get much better than pumpkin cookies! Give these Pumpkin Spice Oreo Cookies a try!

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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
Pumpkin Cookies with Caramel Frosting Recipe
Pumpkin Spice Energy Bites

Serves: 36

Nutella Pumpkin Cookies Recipe

3 from 1 vote

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

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
1½ teaspoons vanilla
1 cup pumpkin puree
2 cups all-purpose flour
½ cup Nutella

Instructions

Preheat oven to 350 degrees F.
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

Use these items for the fluffiest cookies:

Softened Butter
Cookie Scoop

Nutrition

Calories: 120 kcal · Carbohydrates: 14 g · Protein: 1 g · Fat: 7 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 18 mg · Sodium: 124 mg · Potassium: 44 mg · Fiber: 1 g · Sugar: 8 g · Vitamin A: 1224 IU · Vitamin C: 1 mg · Calcium: 18 mg · Iron: 1 mg

Equipment

Large Mixing Bowl
Cookie Sheet

Recipe Details

Course: Dessert

Cuisine: American

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Join The Discussion

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Cathleen @ A Taste Of Madness says:

I love the Nutella and pumpkin combo! These sound like the perfect fall treat!
Melenda says:

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!
Analise Heaton says:

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.

About The Author:

Momma Cyd

Cyd is the mom of the six sisters and joined the team early on to help out. She shares the best of the best recipes from her kitchen, as well as responds to all the questions and comments on every post.

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