These Pumpkin Nutella Thumbprint Cookies are little bites of heaven. Spiced cookies, baked until slightly crisp, with gooey, rich Nutella spooned into the middle make these cookies simply irresistible!
I was planning to tell you about redesigning my logo, but over the weekend our lives changed in an instant. Late Saturday evening my mum called — a call we only make when something serious has happened. My granddad (on my dad’s side) had suffered a heart attack and, despite the paramedics’ efforts, he didn’t make it. We were plunged into shock and grief.
It felt surreal. I’d spoken to him just a week earlier, and the news only truly sank in in the small hours of the morning. I’ve thrown myself into work and blogging to cope, but I’m worried about my dad and my nan. I spoke with my nan yesterday and it was the hardest conversation I’ve ever had. That’s why I’ve been quieter than usual on social media — please bear with me over the next few weeks while I try to keep things moving.
Despite everything, I managed to bake and photograph three recipes on Sunday, and these Pumpkin Nutella Thumbprint Cookies were one of them. I adapted my Dulce de Leche Thumbprint Cookies and gave them a cosy autumn twist. They contain half a cup of pumpkin puree and warm spices — the dough is slightly stickier than my usual thumbprint dough because of the pumpkin, so a light dusting of flour on your hands helps when shaping.
What I love about thumbprint cookies is that they don’t need long chilling — 15–20 minutes in the fridge is enough to keep them from spreading in the oven. I usually press the indent both before and after baking: sometimes the center rises a bit while baking, so pressing again a couple of minutes after they come out gives a deeper well for plenty of Nutella. For those allergic to nuts, plain chocolate spread works just as well.
I don’t actually use my thumb to make the hole; I use the end of a small plastic fondant rolling pin (about 1 inch across). It’s the perfect size, keeps the holes uniform and saves you from burning a fingertip on a hot cookie. These are mini cookies, so go ahead — eat a few. They’re small, and therefore guilt-free!
Pumpkin Nutella Thumbprint Cookies
Ingredients
- For the cookies:
- 2/3 cup (132g) light brown sugar
- 1 1/2 sticks (170g) unsalted butter, at room temperature
- 1 large egg yolk
- 1/4 tsp vanilla extract
- 1/2 cup (120g) pumpkin puree (NOT pie filling)
- 1 3/4 cups (245g) plain flour
- 2 tbsp cornflour
- 1/2–3/4 tsp ground cinnamon (to taste)
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- Pinch of salt
- For the filling:
- 1/2 cup (100g) Nutella or other chocolate spread
Instructions
- Line two baking trays with silicone mats or greaseproof paper and set aside.
- Beat the sugar and butter in a large bowl or stand mixer until light and fluffy, about 2–3 minutes on medium-high speed.
- Add the egg yolk and vanilla, scraping down the bowl as needed, and mix briefly to combine.
- Mix in the pumpkin puree until combined; small lumps are fine and will smooth out when flour is added.
- Add the flour, cornflour, spices and salt, and mix on low–medium speed until a soft dough forms, about 1 minute.
- Lightly flour your hands. Using a 1 tbsp scoop or a spoon, portion level tablespoons of dough and roll into balls. Place the balls about 2 inches apart on the prepared trays, re-flouring hands as needed.
- Gently flatten each ball with the palm of your hand to about 3/4 inch thick. Use a thumb or the end of a small rolling pin (about 1 inch across) to create a shallow dent in each cookie — just enough to hold the filling.
- Cover the trays loosely with cling film and chill in the fridge for 15–20 minutes until cool and firm to the touch.
- Preheat the oven to 180°C (350°F). Bake the chilled cookies for 12–15 minutes.
- The cookies should be firm and slightly crisp with very little colour; they should remain a pale orange. Allow them to rest on the trays for a couple of minutes, then press the centers again if needed to deepen the wells. Cool completely on the trays.
- Warm the Nutella in a small bowl in the microwave for about 20 seconds to make it easier to spoon.
- Spoon about 1/2 tsp of Nutella into the centre of each cooled cookie. Let the filling set for 30–40 minutes until it firms slightly.
- Store the cookies in an airtight container at room temperature for up to 4 days.
Notes
Recipe by Annie of Annie’s Noms.
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