Brown buttered, Nutella Pumpkin Chocolate Chip Cookies

….Youuuu what???….yes it is a bit of a mouthful, these are aaaaamzing!

I made these just in time for Halloween, Happy Halloween!. They are so yummy as they have Nutella in and as you know I love Nutella. I did find that these are what made them so much more amazing!!!

I couldn’t actually taste the pumpkin too much. It was heavily filled with more chocolate. These cookies were much more softer then normal cookies I’ve made, it was due to the pumpkin it added extra moisture.

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Brown buttered, stuffed Nutella Pumpkin Chocolate Chip Cookie
Yields 16
An amazing brown buttered stuffed nutella pumpkin cookie
Print
Prep Time
20 min
Cook Time
11 min
Prep Time
20 min
Cook Time
11 min
Ingredients
  1. 113g - unsalted butter
  2. 1/2 cup - brown sugar (I used light)
  3. 1/2 cup - caster sugar
  4. 1/12 - tsp vanilla
  5. 1 - egg white - I used medium
  6. 1/4 cup - pumpkin puree
  7. 1 1/2 cup - plain flour
  8. 3/4 tsp - baking soda
  9. 1/4 tsp - salt
  10. 11/2 tsp - pumpkin spice
  11. 1/4 tsp - cinnamon
  12. 1/4 tsp - ginger powder
  13. Nearly - 1 cup - chocolate chips (I used plain)
  14. 1 small jar of nutella chilled
Instructions
  1. 1. In a small saucepan melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning Leave to cool for 5 minutes.
  2. 2. In a mixer, mix the butter and sugars until thoroughly blended. Beat in the egg white, vanilla and pumpkin puree until well combined.
  3. 3. In a separate medium bowl whisk together flour, baking soda, salt, pumpkin spice, cinnamon, and ginger. With electric mixer on low speed, slowly add in flour and mix until just combined. Gently fold in chocolate chips.
  4. 4. Using a cookie scoop make the cookie balls or if you don't have a cookie scoop measure 2tbsp and make them into balls. Place them on a lined baking tray and put in the fridge for at least 3 hours.
  5. 5. Once dough is chilled, really flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball -- it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Place the dough back into the fridge for an hour and more if you have time.
  6. 6. When ready to bake preheat at 175°C. Bake for 11-13 minutes or until cookies are golden brown around the edges. Leave to cool before devouring.
Notes
  1. Sometimes brown sugar can be clumpy so whilst you wait for the butter to melt give it a good mix.
  2. The taste of plain chips can be slightly bitter, if you prefer a less bitter taste use both milk and plain chocolate.
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