Pumpkin Nutella Snickerdoodles

I know that pumpkin season has pretty much ended, however, pumpkin is always associated with the holidays here in the United States. So, with the holiday season still in full swing, there are still a few more pumpkin recipes in store.

Snickerdoodle cookies are a popular favorite here in the States. They were originated by the Dutch and German immigrants who came to the United States in the late 19th century. Cinnamon is a main ingredient used in both German and Dutch baking. They are also particularly popular in the Amish and Mennonite cultures, which are also both Dutch and German in origin. The word snickerdoodle comes from the German word Schneckennudel, meaning snail noodles, though they don’t have anything to do with snails or noodles, but are instead a German cinnamon roll. The word snickerdoodle is really just a fun word that we all like to say, and better yet, a type of cinnamon cookie that we all love to eat too. The addition of pumpkin to the recipe is a relatively new addition, but it is delicious all the same. And adding Nutella, or other ingredients, is an even newer idea to an old classic.

I did both. I added pumpkin and Nutella to my latest snickerdoodle adventure.

Pumpkin Nutella Snickerdoodles

1/2 cup softened butter

3/4 cup firmly packed brown sugar

2 TBSP molasses

1 egg

1 tsp vanilla

1 cup pureed pumpkin

2 1/2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/4 granulated sugar

1 tsp nutmeg

1/2 tsp ginger

1/2 tsp allspice or pumpkin pie spice

Nutella

Preheat the oven to 350* F or 180* C.

Combine all the dry ingredients together and mix well, except for the sugar and spices. Combine those separately and set aside.

Mix the butter and brown sugar together until creamy. Add the egg and mix again. Then add the molasses and vanilla and mix once more. Add the flour mixture 1/2 at a time and mix in between each addition.

When everything is mixed together, form the dough into balls about 1 TBSP in size and roll into the sugar and spice mixture, then place on a baking sheet lined with parchment paper.

Press slightly and bake for about 18 minutes or until set. You can also roll your cookies in more of the sugar and spice mixture when they are still hot too, and then let the cool completely before adding the Nutella. While the cookies are still hot, make a slight impression in the center of each cookie with your thumb.

I tried to pipe the Nutella onto the cookies, but I guess it was too sticky. All I did was to make a big gooey mess. So instead, I just spooned a dollop of Nutella into the center of each cookie well. To make them look more festive, I added some holiday sprinkles to them as well.

Every bite is a perfect mouthful of spicy pumpkin cookie and Nutella. YUM!

Happy Holidays and happy baking Everyone. Stay safe and stay well. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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