Description
Pumpkin Nutella Stuffed Cookies combine the warm, cozy flavors of pumpkin with a creamy, chocolate-hazelnut center. These soft, moist cookies are made using plant-based ingredients and simple baking techniques, perfect for sharing or enjoying any time during the fall season.
Ingredients
Scale
Cookie Dough
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 3/4 cup natural brown sugar
- 1/2 cup plant-based butter
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon apple cider vinegar (natural)
- 1 teaspoon pure vanilla extract (natural)
- 1 teaspoon natural gelling agent
- 1 teaspoon ground cinnamon (natural)
- 1/2 teaspoon ground nutmeg (natural)
Filling
- 2 to 3 tablespoons Nutella
Optional
- 1/4 cup cooked smoked turkey bacon bits
- Pure maple syrup (natural) for drizzling after baking
- Freshly ground cinnamon or powdered sugar (natural) for garnishing
- Crushed roasted nuts for topping
Instructions
- Prepare the Dough: Begin by combining the plant-based butter and natural brown sugar in a mixing bowl. Cream them together until they become fluffy and creamy. In a separate bowl, whisk together the pumpkin puree, apple cider vinegar (natural), and pure vanilla extract (natural). Gradually add the wet mixture into the dry ingredients which include all-purpose flour, natural gelling agent, ground cinnamon, ground nutmeg, and vegetarian Worcestershire sauce (natural). Mix well until a soft dough forms.
- Portion and Stuff: Scoop a small amount of dough and flatten it in your palm. Place about one teaspoon of Nutella in the center of the flattened dough. Gently wrap the dough around the Nutella, carefully sealing the edges so the filling is completely enclosed. Repeat this process with the remaining dough and Nutella. Place the stuffed dough balls on a baking sheet lined with parchment paper.
- Bake to Perfection: Preheat the oven to 350°F (175°C). Bake the cookies for 12 to 15 minutes or until the edges turn golden and the centers are set. Remove from the oven and let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. This allows the Nutella filling to set properly inside the cookies.
Notes
- Refrigerate the dough for 30 minutes before stuffing to make handling easier and prevent spreading during baking.
- Ensure the dough is sealed well around the filling to avoid leakage during baking.
- Use parchment paper on your baking sheet to prevent cookies from sticking and to promote even baking.
- Taste the dough to adjust the natural brown sugar quantity slightly if needed to balance the pumpkin’s natural earthiness.
- Consider mixing cooked smoked turkey bacon bits inside the dough or placing them on top of cookies for a surprising savory bite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pumpkin cookies, Nutella stuffed cookies, plant-based cookies, fall desserts, soft cookies, seasonal treats
