Easy Pumpkin Nutella Stuffed Cookies Recipe

If you’re craving a soft, warm treat that brings together the cozy flavors of autumn with a delightful surprise inside, these Pumpkin Nutella Stuffed Cookies are exactly what you need. Imagine fluffy, spiced pumpkin dough hugging a luscious, creamy Nutella center creating a mouthwatering contrast that’s both comforting and exciting. This easy recipe blends simple pantry staples with the joy of baking for a sweet, irresistible dessert or snack everyone will love.

Why You’ll Love This Recipe

• Deliciously soft texture: The pumpkin puree keeps the cookies tender and moist.
• Rich Nutella center: Each bite offers a creamy, chocolate-hazelnut surprise in the middle.
• Simple ingredients: Uses everyday staples that come together effortlessly.
• Perfect for fall and beyond: The warm spices create that seasonal comfort any time you want it.
• Great for sharing: Makes delightful gifts or party treats your friends will rave about.

Ingredients You’ll Need

Every ingredient in this Pumpkin Nutella Stuffed Cookies recipe plays a crucial role, bringing texture, flavor, and that perfect autumnal warmth you’ll crave. From the spiced pumpkin mix to the creamy filling, it’s the balance of simple elements that makes this treat shine.

• Pumpkin puree: Adds moisture, softness, and rich pumpkin flavor.
• All-purpose flour: Forms the structure and gives the cookies their chew.
• Brown sugar (natural): Enhances sweetness and adds a subtle caramel note.
• Baking soda: Helps the cookies rise perfectly while keeping them tender.
• Ground cinnamon and nutmeg (natural): Provide warm, inviting spices.
• Plant-based butter: Contributes richness and flavor to the dough.
• Plant-based milk: Keeps the dough smooth and easy to shape.
• Pure vanilla extract (natural): Boosts overall flavor with sweet, floral notes.
• Nutella (or hazelnut spread): The irresistibly creamy center for each cookie.
• Natural gelling agent: Used to help the filling stay smooth and luscious, if needed.

Variations for Pumpkin Nutella Stuffed Cookies

Feel free to make this recipe your own! Whether you want to experiment with flavors, accommodate dietary needs, or simply shake things up, it’s easy to adapt without losing that signature homemade charm.

• Chocolate chip twist: Toss mini plant-based chocolate chips into the dough for extra bursts of chocolate.
• Nut-free option: Substitute Nutella with sunflower seed butter spread for a safe, creamy center.
• Spice it up more: Add ground ginger or cloves for a bolder, aromatic profile.
• Vegan adaptation: Simply use plant-based butter and plant-based milk to keep everything fully plant-based.
• Gluten-free: Substitute with a gluten-free flour blend for the same soft and chewy bite.

How to Make Pumpkin Nutella Stuffed Cookies

Step 1: Prepare the dough

Begin by combining plant-based butter and brown sugar (natural) in a large bowl, creaming them together until light and fluffy. Add pumpkin puree, plant-based milk, and vanilla extract (natural), mixing well to blend all wet ingredients smoothly.

Step 2: Mix dry ingredients

In a separate bowl, whisk together all-purpose flour, baking soda, cinnamon, nutmeg (natural), and any other chosen spices. Slowly incorporate the dry mixture into the wet ingredients, mixing until a soft dough forms.

Step 3: Shape and stuff the cookies

Take a portion of dough and flatten it into your palm. Place a small spoonful of Nutella in the center, then carefully fold the dough over it, sealing the edges to encase the filling completely. Repeat until all dough and filling are used.

Step 4: Bake to perfection

Preheat your oven to 350°F (175°C). Place the stuffed dough balls on a lined baking tray, spacing them enough to allow rising. Bake for 12 to 15 minutes until the cookies turn lightly golden and the dough is cooked through but still soft.

Step 5: Cool and enjoy

Let the cookies cool on the tray for a few minutes before transferring to a wire rack. This prevents the filling from leaking and helps them firm up just a bit for the perfect bite.

Pro Tips for Making Pumpkin Nutella Stuffed Cookies

• Chill the dough: If your dough feels too soft, refrigerate for 20 minutes to make shaping easier.
• Seal tightly: Fully cover the Nutella to avoid melting filling spilling out during baking.
• Use parchment paper: It prevents sticking and promotes even baking.
• Don’t overbake: Softness is key, so remove cookies when edges are set but centers are still tender.
• Double Nutella scoop: For extra gooeyness, add an extra spoonful but handle sealing carefully.

How to Serve Pumpkin Nutella Stuffed Cookies

Garnishes

A light dusting of powdered sugar (natural) or a sprinkle of cinnamon (natural) can elevate the presentation and add a subtle, sweet touch that complements the spiced dough.

Side Dishes

Pair the cookies with a warm cup of spiced hot chocolate or a glass of chilled plant-based milk for an indulgent treat pairing that satisfies every craving.

Creative Ways to Present

Arrange the cookies on a rustic wooden board, surrounded by small bowls of extra Nutella and chopped nuts for dipping, turning snack time into a fun, interactive experience everyone will enjoy.

Make Ahead and Storage

Storing Leftovers

Keep the cookies in an airtight container at room temperature for up to 3 days to enjoy their fresh, soft texture.

Freezing

Wrap individual cookies tightly in plastic wrap and place them in a freezer bag to freeze for up to 2 months, making it easy to thaw only what you need for a quick treat.

Reheating

Warm cookies gently in a microwave for 10 to 15 seconds or in a low oven to bring back that freshly baked feel and revive the creamy filling.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely, canned pumpkin puree works perfectly and helps keep the cookies moist and flavorful.

Is it okay to substitute Nutella with another spread?

Yes, you can use any creamy chocolate or hazelnut butter, or alternatives like sunflower seed butter for a nut-free option.

How long do Pumpkin Nutella Stuffed Cookies stay fresh?

When stored properly at room temperature, they remain soft and delicious for about 3 days.

Can I make these cookies gluten-free?

Yes, replacing all-purpose flour with a gluten-free blend is a simple swap that still yields tasty results.

What is the best way to avoid the filling leaking?

Make sure to seal the dough around the Nutella completely and avoid overfilling to prevent leaks during baking.

Final Thoughts

There’s nothing quite like biting into a freshly baked Pumpkin Nutella Stuffed Cookie, where the warm spices, soft texture, and creamy chocolate center come together in perfect harmony. This easy recipe is a wonderful way to celebrate flavors of the season or treat yourself any time of year. Give it a try you’ll be amazed at how simple ingredients can create something so deliciously memorable.

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