Pumpkin Nutella Stuffed Cookies Recipe

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Delicious Pumpkin Nutella Stuffed Cookies

4.76 from 25 votes

Soft pumpkin cookies with a gooey Nutella center that creates the perfect fall dessert treat.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 12 cookies

Course: Healthy Desserts

Cuisine: American

Calories: 185

Ingredients Method Nutrition Notes

Ingredients

  

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• 1 cup pumpkin puree not pumpkin pie filling
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup coconut oil melted
• 1 teaspoon vanilla extract
• 2 cups almond flour
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/3 cup Nutella chilled for easier handling

Method

 

1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Place Nutella in the freezer while preparing the dough.
2. In a large bowl, combine pumpkin puree, coconut sugar, melted coconut oil, and vanilla extract. Mix until smooth and well combined.
3. Add almond flour, pumpkin pie spice, baking soda, and sea salt to the wet ingredients. Stir until a thick cookie dough forms.
4. Scoop about 2 tablespoons of dough and flatten it in your palm. The dough should be about 3 inches wide and slightly thick.
5. Place about 1 teaspoon of chilled Nutella in the center of the flattened dough. Fold the edges up and around the Nutella, sealing completely and rolling into a ball.
6. Place cookie balls on the prepared baking sheet, spacing them 2 inches apart. Gently flatten each cookie slightly. Bake for 10-12 minutes until edges are set.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. The Nutella center will be very hot, so let cool for at least 10 minutes before eating.

Nutrition

Calories: 185kcalCarbohydrates: 18gProtein: 4gFat: 11gSodium: 95mgFiber: 3g

Notes

Make sure to completely seal the Nutella inside the dough to prevent leaking during baking. Chilling the Nutella beforehand makes it much easier to handle and stuff into the cookies. These cookies are best enjoyed slightly warm when the Nutella center is still gooey. Store in an airtight container for up to 5 days.

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Why These Pumpkin Nutella Stuffed Cookies Are My Fall Obsession

Oh man, where do I even start with these cookies? They’re like if a pumpkin spice latte and a Nutella-filled doughnut had the most delicious baby. The first time I made them, I knew I’d struck gold. That moment when you bite in and the warm pumpkin cookie gives way to that river of melted Nutella? Pure heaven.

I originally created this recipe for a fall potluck last year, and let me tell you – they were the hit of the party. People kept asking if I’d brought extra to take home! What I love most is how they perfectly capture that cozy autumn feeling. The pumpkin makes them feel seasonal without being overpowering, and that Nutella center? It takes them from “nice cookie” to “can’t-stop-eating-these” status.

5 Easy Tips for Stuffed Cookie Success (From My Many Mistakes!)

For more culinary inspiration, visit AllRecipes.

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Ava Thompson

creates quick vegetarian dinners and vibrant taco recipes.