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Nutella Pumpkin Cookies

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Nutella Pumpkin Cookies
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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 ?

Notes: 
Allow the cookies to cool down completely, before icing and storing.
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