Pumpkin Nutella Chip

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GIVE ME PUMPKIN EVERYTHING (plus nutella, duh).

PUMPKIN NUTELLA CHIP

Time: 25 minutes // Servings: 30

INGREDIENTS

For Pumpkin Pie Spice

  • 1 tablespoon ground ginger

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground allspice

  • 1 teaspoon ground cloves

  • 1 teaspoon ground nutmeg

For the Dough

  • 1 1/2 cups heat-treated all-purpose flour

  • 1 1/2 teaspoons cornstarch

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 stick (6 tablespoons) unsalted butter, at room temperature

  • 1 cup brown sugar

  • 1/2 cup unsweetened 100% pumpkin puree (I like Libby’s, but any 100% pumpkin will work)

  • 2 teaspoons vanilla extract

  • 1 cup semi-sweet chocolate chips

  • 1/2 cup Nutella

DIRECTIONS

To make the pumpkin pie spice:

  • In a small bowl, whisk together the ginger, cinnamon, allspice, cloves, and nutmeg. Measure one tablespoon of pumpkin pie spice. Store the rest in an airtight container for later use.

To make the dough:

  • In a medium bowl, whisk together the pumpkin pie spice, heat-treated flour, cornstarch, baking soda, and salt. Set aside.

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the brown sugar and mix on medium until light and fluffy; about 4 minutes. Use a rubber spatula to scrape the bowl. Add the pumpkin puree and vanilla and mix until fully incorporated, about 2 minutes.

  • Add half of the flour mixture and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour and mix until just combined. Scrape the bowl and mix a final 15 seconds.

  • Remove mixing bowl from the stand mixer and mix in chocolate chips. Drop spoonfuls of Nutella into the dough. Using a spatula, gently fold and swirl the Nutella into the dough without full mixing. You should have luscious ribbons of Nutella through the dough.

If you choose to bake this dough:

  • Freeze in an airtight container for at least 2 hours (or refrigerate for 24 hours).

  • Once dough is chilled, preheat the oven to 350 degrees.

  • Line rimmed baking sheet with parchment paper or silicone baking mat. Use a cookie scoop to portion cold dough on the baking sheets, leaving about 3 inches in between scoops.

  • For soft-baked cookies, baked 9-11 minutes, until the edges are lightly golden and the centers are just set. For crispier cookies, keep them in the oven another 2-3 minutes, until the edges are golden brown.

  • Remove from the oven and let cool on baking sheets for 5 minutes.

Kristen Page