Nutella Swirl Pumpkin Cookies

Nutella Swirl Pumpkin Cookies could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains about 2g of protein, 7g of fat, and a total of 152 calories. This recipe serves 24. For 23 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from Kirbie Cravings requires salt, vegetable oil, flour, and egg. From preparation to the plate, this recipe takes around 45 minutes. Several people made this recipe, and 471 would say it hit the spot. Overall, this recipe earns a not so great spoonacular score of 35%. If you like this recipe, take a look at these similar recipes: Pumpkin Nutella Swirl Bread, Nutella Swirl Pumpkin Bread, and Nutella Swirl Pumpkin Pie.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 350F and line baking sheets with parchment paper.2. 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. Add the flour mixture to pumpkin mixture and stir until combined.3. 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.4. 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.5. Bake for approximately 10 minutes or until lightly brown. Let cookies cool on sheets fully before removing.

 

Step by step:

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

2. 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.

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

4. 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.

5. 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.

6. Bake for approximately 10 minutes or until lightly brown.

7. Let cookies cool on sheets fully before removing.

Nutrition Information:

covered percent of daily need