Description

These Pumpkin Nutella Stuffed Cookies offer a soft, warm treat that blends cozy autumn flavors with a creamy chocolate-hazelnut center. Made with spiced pumpkin dough and a luscious Nutella filling, this easy-to-make recipe uses simple pantry staples for a tender, flavorful cookie perfect for snack time or gifting in the colder months.

Ingredients

Scale

Wet Ingredients

1/2 cup plant-based butter, softened
3/4 cup natural brown sugar
1/2 cup pumpkin puree
2 tablespoons plant-based milk
1 teaspoon pure vanilla extract (natural)

Dry Ingredients

1 1/4 cups all-purpose flour (or gluten-free flour blend)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon (natural)
1/4 teaspoon ground nutmeg (natural)

Filling and Additions

1/2 cup Nutella (or hazelnut spread)
1/2 teaspoon natural gelling agent (optional, to keep filling smooth)

Instructions

Prepare the dough: In a large bowl, cream together the plant-based butter and natural brown sugar until light and fluffy. Add pumpkin puree, plant-based milk, and pure vanilla extract (natural), mixing well until fully combined and smooth.
Mix dry ingredients: In a separate bowl, whisk the all-purpose flour (or gluten-free blend), baking soda, ground cinnamon (natural), and ground nutmeg (natural). Gradually add the dry mix into the wet ingredients, stirring until a soft dough forms.
Shape and stuff the cookies: Take a portion of dough and flatten it in your palm. Place a small spoonful of Nutella in the center, then fold the dough over, sealing the edges completely to encase the filling. Repeat with remaining dough and filling.
Bake to perfection: Preheat oven to 350°F (175°C). Place the stuffed dough balls on a parchment-lined baking tray, spacing them apart. Bake for 12 to 15 minutes, until cookies are lightly golden and cooked through but still soft.
Cool and enjoy: Let the cookies rest on the tray for a few minutes before transferring to a wire rack to cool. This helps prevent the filling from leaking and firms up the cookies slightly.

Notes

Chill the dough for 20 minutes if too soft to handle easily.
Ensure edges are tightly sealed around Nutella to avoid leaks.
Use parchment paper to prevent sticking and promote even baking.
Remove cookies from oven as soon as edges set to maintain softness.
For extra gooey center, add a double scoop of Nutella but seal carefully.

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 80mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

Keywords: pumpkin cookies, Nutella stuffed cookies, plant-based cookies, autumn desserts, gluten free cookies, vegan cookies