August 24, 2014

Nutella Swirled Pumpkin Cookies

I think I heard the loudest thunder I have ever heard Friday night.  There I was, peacefully dreaming about Pumpkin or something :) when the lightening was so bright, it actually woke me up and my eyes immediately popped open, it was as if someone had flipped on the light switch, then right after . . . *BOOOOM*, thunder so loud it shook the windows.  

After I fell back to sleep and woke up again, I still had pumpkin on the brain.
I was at the grocery store the other day and the Halloween candy is out.  Can you believe that?  Wasn't it just barely May and the beginning of Summer?  Not that I am complaining, because Fall is my favorite season and since the store already thinks it's time for Halloween stuff, then that means it is time for me to break out the PUMPKIN, right???

These cookies are soft, cake-like and delicious.  The Nutella swirl is rich and creamy.  They are just like a pumpkin chocolate chip cookie, but Nutella flavor instead of chocolate.

I even frosted some of them with cinnamon buttercream and they are so so good!!!

You might also like:
Pumpkin Oatmeal Cookies
Soft Pumpkin Cookies with Chocolate Frosting
Nutella No-Bake Cookies
Nutella Swirled Pumpkin Cookies
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 tsp. cinnamon
1/2 c. unsalted butter, room temperature
1 1/4 c. light brown sugar
1 c. non-fat plain Greek yogurt (or sour cream)
1 c. canned pumpkin puree
1 egg
1 tsp. vanilla
1/2 c. Nutella

Preheat oven to 350 degrees.  In a medium bowl, combine the flour, baking soda, salt, nutmeg and cinnamon; set aside.  In a separate bowl, cream together the butter and brown sugar.  Add the yogurt, pumpkin, egg and vanilla and mix until combined.  Gradually mix the dry ingredients into the wet ingredients and mix until just combined.  Drop spoonfuls of dough, about 1 1/2 - 2 Tablespoons each, onto a greased baking sheet.  Flatten cookies a bit.  They do not spread much while baking and they puff up quite a bit, so make sure to flatten them.

Top each cookie with 1/2 teaspoon or so of Nutella, spreading out and swirling slightly.  I like to leave big thick swirls of Nutella, for more Nutella flavor.  Bake cookies for 15 minutes or until a toothpick inserted in the center comes out clean.  Makes around 43 cookies.        

Jenn's Notes: The Nutella flavor really develops overnight, but it does get a little sticky.  Still delicious, just a little messier.  

Base Cookie Recipe adapted from: Bake at 350
Linked up at Time to Sparkle!


  1. Nutella + Pumpkin? This looks and sounds delish! I can't wait to try this.

  2. These cookies look amazing Jenn! So perfect for fall! Pinned!

  3. How sweet are these! I just love nutella so I know these cookies would be right up my alley! Yumo!

  4. Those cookies look ridiculously delicious! I may have to break out the pumpkin sooner than I had planned. :)

  5. They look amazing! I just pinned :)


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