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Pumpkin Nutella Chocolate Chip Cookies

Pumpkin Nutella Chocolate Chip Cookies. Let me let that sink in for a minute. Pumpkin and Nutella and chocolate chips all in one cookie. This is the ultimate fall cookie, and yes, it is as awesome as it sounds.

Pumpkin Nutella Chocolate Chip Cookies
This cookie basically combines three of my favorite ingredients into one cookie of deliciousness. I thought about adding the Nutella directly to the dough, which you could totally try, but I wanted to keep that Nutella flavor separate to give it a very clear Nutella flavor. So I hid a pocket of Nutella right in the middle of the cookie for a special surprise.

Of course, if you don’t regularly keep Nutella in your panty (gasp!) you could easily skip this step. But what a sweet surprise to bite into the gooey Nutella center. I highly recommend not skipping this step.

And although it sounds messy folding in the Nutella, if you chill the Nutella it really is not too bad. And the reward is so worth any mess.

Nutella Pumpkin Cookies
These are officially my new favorite cookie. All the fall flavors in one cookie. Please pass the milk!

Pumpkin Nutella Chocolate Chip Cookies

Pumpkin Nutella Chocolate Chip Cookies
5 from 1 vote
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Pumpkin Nutella Chocolate Chip Cookies

Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings 18

Ingredients

  • 1 cup of unsalted browned butter
  • 2 egg whites
  • 1 1/4 cup packed brown sugar
  • 1/4 cup sugar
  • 2 1/2 cups flour
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons pumpkin spice
  • 1/4 cup of pumpkin puree not pumpkin pie filling
  • 1 cup chocolate chips I used dark
  • Nutella chilled 1 teaspoon per cookie approx 18

Instructions

  1. Brown the butter. To do so slice butter into small chunks and melt over medium heat in a small pan whisking constantly. Continue to heat butter until it begins to bubble and foam giving off a nutty aroma. It should at this time turn a distinct brown color toward the bottom. Remove the butter from heat and set aside to cool.
  2. While butter is cooling, in a separate bowl whisk together flour and baking soda.
  3. Once butter is cooled (approx 10 minutes) mix in butter, salt, brown sugar and sugar. Next add egg whites, pumpkin puree, pumpkin spice and vanilla to mixture and combine thoroughly. Then slowly add the dry ingredients.
  4. Fold in chocolate chips.
  5. Cover and chill dough in refrigerator for at least 2 hours or overnight. If you can't wait, you can put it in the freezer for 30 minutes. Just don't let your dough freeze. If your Nuttella is not already in the refrigerator, put it in the fridge to chill too.
  6. When you are ready, preheat the oven to 350 degrees.
  7. Roll chilled dough in your hand to form a 2 inch ball. Gently press your thumb into the center to form a little hole.
  8. Scoop a couple tablespoons of Nutella into a small dish (refill as needed). Use a knife to place a teaspoon of Nutella in the center of the cookie. Fold the edges of the cookie together around the Nutella closing the Nutella into the center of the cookie and press to seal closed.
  9. Bake cookies for 14 minutes or until cookies are golden brown around the edges.
  10. Cool cookies on baking sheet as they will be soft in the middle. Once they are mostly cooled you can transfer them to a wire wrack, but if you try to move to soon they will break.

Pumpkin Cookies

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Reader Interactions

Comments

    • jen says

      They are crazy good! My daughter just asked me this morning to bake another batch. They don’t last long around here! 🙂

      Reply

  6. angela says

    Hi! These look amazing! Quick question.. is it egg yolks or whites? In the ingredients you say whites, and in the directions you say yolks. Thanks!

    Reply

  8. karen says

    Couple of questions about the recipe:
    1) the ingredient list calls for egg whites but the text calls for yolks
    2) my first batch was quite puffy, not flat and pretty like your picture. Is 1 1/4 tsp the correct amount of baking sugar?

    Thanks so much for your wonderful ideas

    Reply

    • jen says

      So sorry about that. It is definitely whites, no yolks. (Me, trying to cut out a few calories to balance out the other calories in the cookies – LOL! ) That is the correct amount of baking soda. If you did use the yolks, it would result in get fluffier, cake-like cookies.

      But… here is the bigger question, how did they taste?! 🙂

      Reply

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