These Pumpkin Nutella Thumbprint Cookies are little bites of heaven. Spiced cookies, baked until slightly crisp, with gooey, rich Nutella spooned into the middle make these cookies simply irresistible!
I was all set to tell you how the designer in my head escaped over the weekend and told me I just had to re-design my logo, but on Saturday evening life changed in a moment.
I was sitting in bed reading when the phone rang. It was Mum, so I knew something must be wrong as she normally texts. We have this unwritten rule that a phone call means it’s serious.
It was my Granddad (Dad’s side) – he’d had a heart attack and the paramedics were trying to bring him back. In that moment our family was thrown into chaos, shock and later on that evening, grief.
You see, they couldn’t bring him back this time. It seems it was his time to go. It was so surreal. About 1 minute before Mum rang me to tell me he’d gone, I just knew. It was bizarre, but I just had this feeling that he’d gone.
We are so shocked. I only spoke to him last week. It didn’t properly sink in until 3am Sunday morning. And it still doesn’t feel 100% real, but I have done the only thing I know how to do and thrown myself into work. I’m worried about my Dad and so worried about my Nan. I spoke to her yesterday and it was the hardest conversation I’ve ever had.
So, that’s why things have been a little quiet on social media. You’ll have to bear with me in the coming weeks. I’m trying to keep busy with work and blogging, but I don’t know how things will pan out.
I managed to get three recipes made and shot on Sunday and these Pumpkin Nutella Thumbprint Cookies were one of those bakes.
I used my Dulce de Leche Thumprint Cookies as the basis for this recipe and Autumn-ified them. Yeah, I’m just making up words now.
There’s 1/2 a cup of pumpkin in these cookies along with plenty of spices. The dough is slightly stickier than my other thumbprint cookies, but that is the pumpkin. Although… I’m not pointing any fingers… pumpkin is a necessity and I won’t blame it for its moisture levels.
So, in order to shape the cookies, I lightly floured my hands every so often. It made it a lot easier to roll the cookies into little balls.
What I love about thumbprint cookies (apart from being able to poke the dough and “play” with my food) is that they don’t need much chilling. 15-20 minutes in the fridge, makes them plenty cool enough to stop spreading when being baked.
As much as I love my go-to cookie dough, sometimes it’s a chore waiting 6 hours for it to chill.
I find it’s best to make the thumbprint both before and after baking. Sometimes the dent just rises slightly in the oven. If you wait a couple of minutes after they come out and then press into them again, you get a deep enough hole to fill with plenty of Nutella. Or plain chocolate spread, which I had to do on my ones as I’m allergic to nuts.
“Pumpkin Chocolate Spread Thumbprint Cookies” just didn’t have the same ring to it.
Another tip: I don’t actually use my thumb to make the hole. I know I’m a traitor to my own recipe, but I’ve already burnt the end off of one finger because of dipping it into sauces to taste, I don’t need to lose the end of my thumb too… I actually use the end of a small, plastic rolling pin. Honestly, it’s the perfect size for these cookies!
I believe it’s a little 19cm long fondant rolling pin and the end is about 1 inch across. It’s worth it. All your middles will by uniform and you don’t get burnt when they’re still hot from the oven. Win, win.
Now, go make these. I won’t tell anyone if you gobble down 5 in 30 seconds. They are mini anyway, which mean no guilt!
Pumpkin Nutella Thumbprint Cookies
Ingredients
- For the cookies:
- 2/3 cup (132g) light brown sugar
- 1 1/2 sticks (170g) unsalted butter at room temperature
- 1 large egg yolk
- 1/4 tsp vanilla extract
- 1/2 cup (120g) pumpkin puree, NOT pie filling
- 1 3/4 cups (245g) plain flour
- 2 tbsp cornflour
- 1/2-3/4 tsp ground cinnamon; depends how strong you like it
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- Pinch of salt
- For the filling:
- 1/2 cup (100g) Nutella or other chocolate spread
Instructions
- Line 2 baking trays and leave to one side. I use silicone mats, but grease proof paper works too.
- Place the sugar and butter into a large bowl, or the bowl of your stand mixer and beat until light and fluffy, 2-3 minutes on medium-high speed.
- Add in the egg yolk and vanilla extract, scraping down the sides as necessary and mix briefly to combine.
- Add in the pumpkin puree and mix until well combined. The texture may look a little odd (some small lumps) at this stage, don't worry, it will come together when you add the flour.
- Add in the flour, cornflour, spices and salt and mix on low-medium speed until you have a soft dough, around 1 minute.
- Lightly flour your hands. Using a 1tbsp cookie scoop or measuring spoon (I used a spoon), scoop out level tablespoon of dough and roll into balls. Place balls 2 inches apart on your lined baking sheets. Re-flour your hands as necessary.
- Once you have all of your dough balls, use the palm of your hand to lightly pat the dough balls into 3/4 inch thick discs. Then use your thumb or a small rolling pin (mine was about an inch across) to create a dent in the middle of each cookie. Don't press all the way through, just make sure you have a crevice you can fill with Nutella.
- Cover each tray loosely with cling film and place in the fridge for 15-20 minutes, until cool and firm to the touch.
- Whilst chilling, preheat the oven to 180C/350F. Once chilled, remove cling film and place the cookies into the oven for 12-15 minutes.
- They will be firm and slightly crisp to the touch. Some may also have a few cracks around the edge. You don't want much colour on them at all, they should be evenly a very pale orange all over.
- Leave to cool on trays for a couple of minutes, before going over all of the cookies with your thumb or the end of a rolling pin to ensure the middles are deep enough for filling. Then leave to cool completely on the trays.
- Once cooled, place nutella into a small bowl and place in the microwave for 20 seconds, just to make it more workable.
- Place around 1/2tsp into the centre of each cookie. Leave to set for 30-40 minutes, just until the Nutella has cooled and firmed up slightly.
- Thumbprint Cookies will keep in an airtight container, at room temperature, for 4 days.
Recipe Notes
Recipe by Annie of Annie's Noms
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Marsha @ Marsha's Baking Addiction says
22.9.15 at 1:14 pmI’m so sorry to hear that, Annie. My granddad (mum’s side) passed away from cancer in 2009, I know how you feel. I’m here if you’d like someone to listen/talk to.
These thumbprint cookies look gorgeous! Makes me want to try my hand at thumbprint cookies!
Annie S says
29.9.15 at 1:51 pmThanks so much, you are too kind! 🙂
Inspiration Indulgence says
22.9.15 at 4:13 pmYou did it again, girlfriend! Looks to die for!
Annie S says
29.9.15 at 1:52 pmThanks so much! 😀
Ilona @ Ilona's Passion says
22.9.15 at 4:23 pmLooks so tasty. I love nutella, I can it all the time:)
Annie S says
29.9.15 at 1:06 pmThanks Ilona! 🙂
Jess @ whatjessicabakednext says
22.9.15 at 5:27 pmVery sorry to hear of your loss, Annie. I can’t imagine how you must be feeling, but keep strong.
These cookies are delicious – I can’t wait to bake with pumpkin this autumn. 😀 x
Annie S says
29.9.15 at 1:07 pmThanks so much Jess, it’s been a tough week and a bit, but feeling stronger everyday!
I’m the same, I want to make absolutely ALL the pumpkin things!! 🙂
Meredith says
22.9.15 at 5:39 pmI’m so sorry to hear about your granddad. I just found you on the Project Inspired part, but I’ll be praying for your family. Thanks for sharing this recipe. Pumpkin and nutella are two of my favorite things!
Annie S says
29.9.15 at 1:08 pmThank you Meredith, it’s definitely been a tough time just recently! Hoping I can carry on feeling stronger each day!
Crystal says
22.9.15 at 6:29 pmDefinitely adding these to my “Must do this fall list”. They look and sound delicious. Thank you for sharing!
Annie S says
29.9.15 at 1:09 pmThank you Crystal! 🙂
Robin~AllThingsHeartandHome says
22.9.15 at 10:23 pmHow can you go wrong with pumpkin and Nutella!!! YUM! Thanks for sharing w/ Monday Funday! ox
Annie S says
29.9.15 at 1:09 pmI don’t think you can!! Thanks Robin! 🙂
geaninecilenti says
23.9.15 at 1:08 amNutella is definitely a fan favorite in my house, and of course not that it is Fall it is only fitting to add Pumpkin to everything! Looking forward to adding this recipe to my baking list this season.
Annie S says
29.9.15 at 1:11 pmIt’s a firm favourite here too and I am just obsessed with pumpkin right now! 🙂
Charisa says
23.9.15 at 1:09 pmSo sorry to hear about your Granddad. Thoughts to you and your family. Nutella and pumpkin? Yes please! These look great!
Annie S says
29.9.15 at 1:11 pmThanks so much Charisa! 🙂
Annabelle Spender says
23.9.15 at 4:40 pmWow I really want to try making these now!!!
Annie S says
29.9.15 at 1:14 pmAnother Annabelle spelled the same way as me! And we have the same initials! Haha, thanks for your comment! 🙂
Kelly says
23.9.15 at 9:15 pmI’m so so sorry to hear about your loss, Annie 🙁 My thoughts are with you and your family during this time.
Annie S says
29.9.15 at 1:14 pmThank you Kelly 🙂
fehrashley says
23.9.15 at 9:51 pmI am so sorry to hear about your loss! My grandma passed away last fall and she was my last grandparent — it is so hard!
Annie S says
29.9.15 at 1:15 pmIt really is tough! I feel a little stronger this week, but it doesn’t take much to make all of that stop and for me to just collapse in tears. Gosh, it’s been a week! Hope you’re doing OK as well, this was my first grandparent to go :'(
nagimaehashi says
23.9.15 at 11:48 pmOh no. I am so sorry to hear about your loss. Please take care and my thoughts are with you and your family. <3
nagimaehashi says
23.9.15 at 11:49 pmAnd sharing your fabulous cookies. The least I can do. N x
Annie S says
29.9.15 at 1:16 pmThanks so much Nagi, you are too kind 🙂
Cathleen @ A Taste of Madness says
24.9.15 at 12:53 amI am so sorry for your loss. I remember a similar phone call from my mom a couple of years ago, and we have the same unwritten rule as you and your mom. My thoughts are with you and your family
Annie S says
29.9.15 at 1:18 pmThanks so much Cathleen. It’s so hard, especially when you know it must be something when you see the phone ringing! I just had a sinking feeling, it’s just awful! 🙁
sina @veganheaven.org says
24.9.15 at 12:36 pmThese sound so delicious, Annie! 🙂 What a great combo! I love everything with pumpkin in it these days!
Annie S says
29.9.15 at 1:18 pmThanks Sina! I do as well, I can’t get enough pumpkin!
Chocolate Mama Loves Vanilla says
24.9.15 at 4:09 pmSorry for your loss, you will definitely be in my prayers! I’m sure all your followers understand your situation and appreciate any delicious recipes you have during this time. Because these cookies sure look amazing! 😀
Annie S says
29.9.15 at 1:22 pmThank you so much! It’s definitely difficult, but trying to keep busy in the kitchen!
Nicky Corbishley says
24.9.15 at 11:17 pmSo sorry to hear of your loss Annie. I hope your Nan and Dad are doing ok.
I know what you mean about throwing yourself into your work, especially when it’s doing something that you love (and of course we all love what you create too!). Sending hugs x
Annie S says
29.9.15 at 1:26 pmThanks so much Nicky 🙂 Work has definitely been a good way to keep my mind busy, but struggling a bit this week! Can’t seem to focus and everything has been a disaster in the kitchen!!
Popcorn and Chocolate says
26.9.15 at 9:59 pmThese cookies look spectacular! So sorry about your loss, hopefully a cookie or two will help a little 🙂
Annie S says
29.9.15 at 1:26 pmThank you 🙂
Lou Lou Girls says
28.9.15 at 4:23 pmOh yum! This looks so incredible! Pinned and tweeted. We love partying with you and we appreciate you stopping by! Please take a minute to stop by next week, so we can pin and tweet your new creation. The party starts on Monday at 7 pm! Have a great Monday! Lou Lou Girls