Nutella Pumpkin Cookies
I Love the idea of Pumpkin Puree in cookies, Pumpkin is so naturally sweet when baked to a puree that it creates a blissful batter. Add some ‘Nutella’ and – are you kidding me? The cookies are soft and chewy and they are so quick to make. This is adapted from the Betty Crocker Recipe. I made some Browned Butter Frosting to drizzle on top but it isn’t essential.
Nutella Pumpkin Cookies
Recipe Type: Dessert
Author: Recipes ‘R’ Simple
Prep time: 1 hour
Cook time: 20 mins
Total time: 1 hour 20 mins
Serves: 6-8
Ingredients:
- 2 ¼ cup all purpose flour
- 1 tsp baking soda
- cup butter, just softened (unsalted)
- ¼ cup castor sugar
- ½ cup light brown sugar, packed
- 2 eggs
- 1 tsp vanilla extract
- 1 cup pumpkin puree or 1/2 of a small pumpkin
- ½ cup Nutella
- ½ tsp ground fine cinnamon powder
For Browned butter frosting:
- ¾ icing sugar
- ¼ tsp vanilla extract
- 1-2 Tbsp milk
- ¼ cup soft butter
( you can double the recipe if you want heavily iced cookies)
Method:
Make the pumpkin puree ahead of time:
- Place the washed, and dried pumpkin half, cut side down on foiled tray and bake in an oven (375º F /190º C)
- for 50 – 60 minutes, till pumpkin is soft to touch.
- Scoop out and discard the seeds. Scoop out the puree to measure.
When making the cookies:
- Preheat oven to 375º F /190º C
- Line baking tray with cookie sheet/ waxed paper.
- Combine the flour, salt, cinamon and baking soda well in another bowl. Mix well with a fork. Set aside.
- In a large bowl or mixer with whisk attachment, add the sugars and butter and whisk till fluffy, scraping down the side of the bowl as needed.
- Add the egg and vanilla extract and whisk again till smooth, scraping down the side of the bowl as needed.
- Next add the pumpkin puree and mix well till smooth.
- Add the pumpkin puree to the bowl with the dry ingredients and ‘ fold in’ with a plastic spatula, till there is no more raw flour.
- Lastly add all the nuttella, in one dollop and then with a table knife, cut through the batter, touching the botton of the bowl, creating swirls of nutella throughout the batter, without mixing completely.
- If you want the cookies all the same size, you will need to chill them for 20 minutes.
- Drop spoonfuls of batter on to the cookie sheet evenly spaced and bake for 15 – 20 minutes, or depending on your oven – check that the bottom is golden and the centre almost no more indentation on being touched in the centre.
- Remove cookie sheet from oven and on to cooling rack. cool completely till the cookies become firmer.
For the browned butter:
- Add the icing sugar , vanilla and half the milk to a bowl.
- Add the butter to a small sauce pan. Heat and stir contstantly till it turns BROWN.
- Pour the browned butter over the icing sugar mixture and whisk till well incorporated. Ad the remaining milk or a bit more till you get a smooth but not dripping consistency. Drizzle over cooled cookies. Store in airtight containers.
Nutella Pumpkin Cookies
Did you enjoy our Nutella Pumpkin Cookies ?
