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Nutella Stuffed Pumpkin Chocolate Chip Cookies

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These are exactly as described, soft Pumpkin Chocolate Chip Cookies Stuffed with Nutella. These Pumpkin Cookies are simple to make and are so indulgent. Every bite is a flavor explosion of delicious Nutella perfectly matched with a Pumpkin Chocolate Chip Cookie.

Looking for other delicious pumpkin recipes? Check out my recipes for: Pumpkin Chocolate Chip Bread, Pumpkin Pie Bars or even Pumpkin Waffles.

pumpkin cookie stuffed with melty nutella chocolate spread

When I was walking with my friends last week, they were going on and on about this delicious new cookie they had that was a pumpkin chocolate chip cookie stuffed with Nutella, and I was hanging on every word. I mean can there even be a better combination?

So I took it upon myself to create my own recipe, you know so I can make these over and over, and I must say, this Nutella recipe is a keeper, one of my new favorite things!!

scoops of chocolate spread on a parchment lined baking sheet.

What is Nutella

Let’s start out with a little explanation about Nutella, because I know not everyone has tried it before. Nutella is a rich, chocolate hazelnut spread (like peanut butter) that is smooth and stays in that melted state if left at room temperature. Nutella is the name brand, however, you can find off brand hazelnut chocolate spreads as well that might cost a little less.

pumpkin chocolate chip cookie dough

How to make Stuffed Pumpkin Chocolate Chip Cookies

To make these pumpkin Nutella cookies, start by scooping out some of the Nutella onto a parchment lined baking sheet. I like to use about 1 tablespoon of Nutella per cookie. This is easy to do if you use a cookie scoop, or you can just use two spoons; one to scoop from the jar and the other to help slide the Nutella from the spoon onto the pan.

Place the Nutella into the freezer and allow it to harden while you make the cookie dough.

balls of pumpkin chocolate chip cookie dough next to scoops of chocolate spread

Pumpkin Chocolate Chip Cookie Dough

To make the pumpkin chocolate chip cookie dough, in a large mixing bowl or stand mixer, beat together the wet ingredients; butter, brown sugar, sugar, vanilla and pumpkin puree until combined. Then you can add in the dry ingredients.

When adding dry ingredients I like to use a mesh strainer placed over the bowl of wet ingredients to easily sift in the dry ingredients. Just add the dry ingredients to the mesh strainer and then mix in the dry ingredients to the wet. Then fold in the chocolate chips.

For full recipe instructions and ingredient amounts see the Recipe Card below.

balls of pumpkin cookie dough on a parchment lined baking sheet

Tips for Stuffing Cookies with Nutella

  • I find it a lot easier to stuff these cookies with chilled Nutella, it will set up and be so much easier to handle. To stuff these cookies, take a large cookie scoop and scoop out about 4 tablespoons of cookie dough. Place the cookie dough into the palm of one hand, and make a hole in the center.
  • Take a piece of the chilled Nutella and place it into the center of the cookie dough, fold the dough around the Nutella until it is all covered. Place onto a parchment lined baking sheet.
  • If you feel that the cookie dough is too sticky on your hands, you can chill it in the refrigerator for about 15 minutes, this will help it be a little easier to handle.
  • Lastly, if the dough is still sticking to your hands, you can spray them with a little cooking spray to help the dough from sticking.
chocolate stuffed pumpkin cookies broken in half

Big, Bakery Style Cookies or Small Cookies

This recipe for those big, delicious, bakery sized cookies that are just irresistible! Now, I know that is not for everyone, so you can make these into smaller cookies if you would like.

To make these into smaller cookies, you are just going to make everything smaller 😃. Start by making the Nutella balls about 1-1 1/2 teaspoon sized. For the cookie dough, use a 1 1/2-2 tablespoon scoop. Also, keep in mind that the cooking time will be shorter as well. Cook smaller cookies for about 8-10 minutes.

pumpkin chocolate chip cookies

How to Store Nutella Stuffed Chocolate Chip Cookies

These Nutella cookies will last for up to 4 days. Store cookies in an airtight container on the countertop. For the full bakery experience every time, place on a plate and heat up for 30 seconds in the microwave so the chocolate gets a melty!

These pumpkin chocolate chip cookies can also be frozen in an airtight container for about 4 months.

pumpkin cookies with chocolate chips, one broken in half that has been stuffed with chocolate spread

Nutella Stuffed Pumpkin Chocolate Chip Cookies

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Nutella Stuffed Pumpkin Chocolate Chip Cookies

These are exactly as described, soft Pumpkin Chocolate Chip Cookies Stuffed with Nutella. These Pumpkin Cookies are simple to make and are so indulgent. Every bite is a flavor explosion of delicious Nutella perfectly matched with a Pumpkin Chocolate Chip Cookie.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: After School Snack, Cookie, Dessert
Cuisine: Cookies, Dessert, Holidays
Keyword: Nutella Stuffed Pumpkin Chocolate Chip Cookies
Servings: 9 large cookies
Calories: 452kcal

Ingredients

  • 1/2 cup butter softened
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup plus 2 tablespoons pumpkin puree
  • 1 1/2 cups flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips
  • 9 tablespoons Nutella chocolate hazelnut spread

Instructions

  • Preheat oven to 375º F. Prepare 2 baking sheets with parchment paper
  • Place one tablespoon scoops of Nutella onto one of the parchment lined baking sheet and place into the freezer while you prepare the cookie dough
  • In a large mixing bowl, using a hand mixer, or stand mixer, mix together the butter, brown sugar, sugar, vanilla, pumpkin pie spice, salt and pumpkin puree until well combined.
  • Sift in the flour, baking soda and baking powder and mix until combined with the wet ingredients.
  • Using a spatula, fold the chocolate chips into the batter.
  • Scoop out 4 tablespoons of cookie dough and place one of the balls of Nutella into the center of the dough. Fold the dough around the Nutella and place onto the parchment lined baking sheet.
  • Bake for 12-15 minutes. Allow to cool for 5-7 minutes before serving.

Notes

  • Nutrition facts are just an estimate
  • If you feel the cookie dough is too sticky to handle, place it in the refrigerator for 10 minutes or spray cooking spray on your hands
  • To store leftover cookies, allow to cool completely and store in an air tight container on the countertop for up to 4 days. 
  • For smaller cookies, scoop out 2 tablespoons of cookie dough and fill with 1-1 1/2 teaspoons of Nutella. Bake for 8-10 minutes.

Nutrition

Calories: 452kcal | Carbohydrates: 56g | Protein: 5g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 28mg | Sodium: 265mg | Potassium: 239mg | Fiber: 3g | Sugar: 35g | Vitamin A: 1385IU | Vitamin C: 0.3mg | Calcium: 54mg | Iron: 3mg
Tried this recipe?Mention @feedingyourfam or tag #feedingyourfam!

These are exactly as described, soft Pumpkin Chocolate Chip Cookies Stuffed with Nutella. These Pumpkin Cookies are simple to make and are so indulgent. Every bite is a flavor explosion of delicious Nutella perfectly matched with a Pumpkin Chocolate Chip Cookie.

pumpkin cookies stuffed with chocolate spread

Check out these other tasty Nutella cookie recipes:

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Recipe Rating




2 Comments

  1. 5 stars
    These cookies are DELICIOUS! According to my siblings, they are the best cookies I have ever made… And that’s saying a quite a bit, because I make cookies probably a lot more than is healthy….
    I did change a few things: instead of pumpkin pie spice I used a mixture of cinnamon, ground ginger, ground nutmeg, and allspice. I also substituted about 1 tablespoon of the flour for cornstarch, which made the cookies even more soft. (Cool baking hack I learned from Sally’s Baking Addiction.) 🙂
    Anyway, these were amazing! Thanks for an awesome recipe!