Nutella Swirl Pumpkin Cookies

Name: Nutella Swirl Pumpkin Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 237 milliliters canned pumpkin puree; 1 large egg; 473 milliliters all-purpose flour; 2 teaspoons ground cinnamon; 118 milliliters Nutella; 0 teaspoons salt; 1 Tbsp vanilla extract; 118 milliliters vegetable oil; 237 milliliters white sugar

This recipe serves 24. Watching your figure? This dairy free and vegetarian recipe has 152 calories, 2g of protein, and 7g of fat per serving. Head to the store and pick up salt, sugar, pumpkin puree, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 350F and line baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Whisk together pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl . In a separate bowl, whisk together together flour, baking powder, baking soda, ground cinnamon, and salt.

Ingredients you will need

Ground Cinnamon

Baking Soda

Vegetable Oil

Pumpkin

Vanilla

All Purpose Flour

Sugar

Salt

Egg

Equipment you will use

Whisk

Bowl

Add the flour mixture to pumpkin mixture and stir until combined.

Ingredients you will need

Pumpkin

All Purpose Flour

Spoon 1/2 cup in Nutella in, spreading out large dollops over the batter. Gently stir and swirl the Nutella into the batter, but don't let it fully mix. Refrigerate the dough for about 30 mins so that it is easier to work with.

Ingredients you will need

Chocolate Hazelnut Spread

Dough

Make dough balls, about 1 1/2 inch in diameter and space about 2 inches apart on sheet. Press down on dough balls so that they become round discs. Cookies do not spread much during baking so make sure to smooth the discs and have them resemble close to the finished baked product.

Ingredients you will need