Introduction
Brown Butter Nutella-Stuffed Pumpkin Chocolate Chip Cookies are the ultimate indulgence for cookie lovers, combining the rich nuttiness of browned butter, the cozy spice and moisture of pumpkin, the melty goodness of chocolate chips, and a luxurious surprise center of creamy Nutella. These cookies are the definition of fall comfort with a decadent twist, blending textures and flavors that are both nostalgic and exciting. Each bite is layered with depth: the soft and chewy cookie base enhanced by pumpkin purée and fall spices, punctuated with sweet chocolate morsels, and culminating in a gooey Nutella core that oozes warmth and flavor. Whether you’re baking them for a holiday gathering, a weekend treat, or just to enjoy with a hot drink by the fire, these cookies bring a bakery-level experience into your home kitchen with ingredients that feel familiar yet elevated.

The History of Brown Butter Nutella-Stuffed Pumpkin Chocolate Chip Cookies
While chocolate chip cookies date back to the 1930s thanks to Ruth Wakefield of the Toll House Inn, modern iterations have pushed the boundaries of what a cookie can be. Brown butter, long cherished in European cooking for its rich, nutty profile, began gaining traction in American baking circles in the 2000s for its ability to add depth and complexity to sweets. Pumpkin, a staple in North American autumn cuisine, has been featured in everything from pies to breads, and it found its way into cookies as part of the pumpkin spice craze that took hold in the early 2010s. Nutella, the beloved Italian chocolate-hazelnut spread, has become an international phenomenon, and stuffing it into baked goods became a trend among food bloggers and social media creators seeking to add “wow factor” to classic treats. The fusion of these elements into one cookie—brown butter, pumpkin, chocolate chips, and Nutella—likely emerged from the creative minds of passionate home bakers and food influencers who loved combining popular ingredients into one ultra-decadent dessert. Today, these cookies represent a culinary intersection of tradition and modern flavor innovation.

Ingredients Breakdown

¾ cup (170g) unsalted butter, browned and slightly cooled
½ cup (100g) granulated sugar
¾ cup (150g) brown sugar, packed
1 egg yolk
½ cup (120g) pumpkin purée (not pumpkin pie filling)
2 teaspoons vanilla extract
1½ cups (190g) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice (or a mix of nutmeg, ginger, cloves)
¾ cup (130g) semi-sweet or dark chocolate chips
About 20 teaspoons of Nutella (frozen into dollops for stuffing)

Step-by-Step Recipe

Start by preparing your Nutella filling: scoop small teaspoons of Nutella onto a parchment-lined baking sheet and freeze for at least 30 minutes or until firm. This makes them easier to stuff into the cookie dough later. 2. Brown the butter by melting it in a saucepan over medium heat. Stir constantly until it foams, turns golden, and smells nutty. Immediately transfer to a heatproof bowl and let cool slightly. 3. In a large bowl, mix the browned butter with the granulated and brown sugars until smooth and combined. Add the egg yolk, vanilla, and pumpkin purée. Mix until creamy. 4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin pie spice. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips. 5. Cover the dough and refrigerate for at least 30 minutes (or up to 2 days) to firm up. 6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 1½ tablespoons of dough and flatten it slightly. Place a frozen Nutella dollop in the center and cover with another scoop of dough. Seal the edges completely to enclose the Nutella. 7. Arrange the cookies a few inches apart on the baking sheets. Bake for 10–13 minutes, or until the edges are golden and the centers are just set. 8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm for the full molten Nutella experience.

Tips for the Perfect Brown Butter Nutella-Stuffed Pumpkin Chocolate Chip Cookies
Use real pumpkin purée, not pumpkin pie mix, to control sweetness and spice levels. Freeze the Nutella in advance to make stuffing easier and prevent it from leaking during baking. Don’t skip browning the butter—it adds an unmatched depth of flavor. Let the browned butter cool before mixing or it may melt the sugar and affect the texture. Refrigerating the dough helps it firm up, making it easier to work with and preventing the cookies from spreading too much. Always seal the Nutella fully inside the dough to keep it from seeping out during baking. Underbake slightly for a softer, chewier center and a gooey Nutella core.

Variations and Customizations
Swap chocolate chips for white chocolate, butterscotch chips, or chopped chocolate chunks for different flavor profiles. Add chopped toasted pecans or walnuts for crunch and a nutty contrast. For extra spice, increase the cinnamon or add a dash of cardamom. Make them gluten-free by using a 1:1 gluten-free baking flour. Add a sprinkle of flaky sea salt on top before baking for a sweet-salty combo. Use cookie butter or peanut butter instead of Nutella for an entirely different surprise filling. Turn the dough into cookie bars by pressing it into a baking dish, swirling Nutella through the middle, and baking as bars instead of individual cookies.

Health Considerations and Nutritional Value
These cookies are rich and decadent, and best enjoyed as a treat rather than a health food. A single cookie may contain between 200–300 calories, depending on size and the amount of Nutella used. They’re high in sugar and fat, particularly due to the butter and chocolate content. Pumpkin adds moisture, fiber, and a dose of vitamin A, but the overall nutritional balance still leans toward indulgence. For a slightly lighter version, reduce the sugar by ¼ cup, use mini chocolate chips, or substitute some of the butter with applesauce. Vegan versions can be made using plant-based butter, egg substitutes, dairy-free chocolate chips, and a vegan chocolate spread. Like most desserts, moderation is key, but these cookies are a delightful seasonal indulgence when you’re in the mood for something warm, sweet, and satisfying.

FAQ
Q: Can I use canned pumpkin? A: Yes, just make sure it’s pure pumpkin purée and not pumpkin pie filling, which has added sugar and spices.
Q: Do I have to brown the butter? A: It’s optional, but browning the butter adds a deep, nutty flavor that really elevates the cookies.
Q: Can I skip the Nutella? A: You can, and the cookies will still be delicious, but the gooey center is part of what makes them so special.
Q: How do I store the cookies? A: Store in an airtight container at room temperature for up to 4 days. You can also refrigerate or freeze the dough to bake fresh later.
Q: Can I make the dough ahead of time? A: Absolutely. Refrigerate the dough for up to 2 days or freeze cookie balls for up to 2 months. Bake straight from the freezer with a few extra minutes added to the time.

Brown Butter Nutella-Stuffed Pumpkin Chocolate Chip Cookies

Brown Butter Nutella-Stuffed Pumpkin Chocolate Chip Cookies are a deliciously rich and festive treat, blending spiced pumpkin, nutty browned butter, melted chocolate, and gooey Nutella in one irresistible bite. A bakery-worthy cookie that’s perfect for autumn and guaranteed to impress with every warm, melty, sweet-spiced mouthful.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 1 25

Servings 12

Ingredients

Brown Butter Nutella Chocolate Chip Cookies

140 g ½ cup plus 2 tablespoons unsalted butter
170 g ¾ cup or 6 ounces Nutella
150 g ¾ cup packed light brown sugar
1 large egg at room temperature (about 56g)
12 g 1 tablespoon full-fat sour cream, at room temperature
5 g 1 teaspoon vanilla extract or vanilla bean paste
160 g 1¼ cups all-purpose flour
4 g ½ teaspoon baking soda
3 g ½ teaspoon fine salt
175 g 1 cup dark or milk chocolate chips, chopped
Optional garnish: flaky sea salt

Instructions

Brown Butter

Begin by browning the butter. Have a heatproof bowl ready to transfer the butter into once it’s browned. Set this aside. Place ½ cup plus 2 tablespoons of unsalted butter in a large, light-colored skillet (so you can easily watch the color change) over medium heat. Stir continuously with a rubber spatula to prevent the milk solids from burning. Once melted, the butter will start to foam and bubble around the edges—keep stirring! After a few minutes, the butter will turn a golden brown and develop a foamy layer of bubbles on top. Soon, the foam will begin to dissipate, revealing perfectly toasted brown milk solids at the bottom of the pan, and the butter will emit a strong, nutty aroma. Immediately remove the pan from the heat and pour the browned butter into the prepared heatproof bowl to halt the cooking. Leaving it in the hot pan risks burning the milk solids quickly. Place the bowl in the fridge to cool for 30 minutes.

Brown Butter Nutella Cookies

While the brown butter cools, prepare the Nutella centers. Line a baking sheet with parchment paper, and using two spoons, scoop out 12 equal portions of Nutella—about 1 tablespoon each. Place the tray in the freezer so the Nutella firms up.
Using a hand or stand mixer fitted with the paddle attachment, cream together the cooled browned butter (it should be partially solid and no longer warm) and ¾ cup packed light brown sugar for a couple of minutes, until the mixture lightens in color. Scrape down the sides and bottom of the bowl as needed with a rubber spatula. Add 1 large egg, 1 tablespoon sour cream or Greek yogurt, and 1 teaspoon vanilla extract, mixing on medium-high speed until smooth.
In a separate bowl, whisk together 1¼ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon fine salt. Slowly add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Gently fold in 1 cup of roughly chopped chocolate chips.
The dough will be slightly sticky. Use a cookie scoop to portion 12 equal-sized balls of dough and place them on a parchment-lined baking sheet. Chill the dough balls for at least 30 minutes, or up to overnight. This resting time allows the dough to fully absorb the brown butter flavor, hydrates the flour, and prevents the cookies from spreading too much during baking.
About 20 minutes before baking, preheat the oven to 350°F (175°C). Remove the chilled dough and frozen Nutella scoops from the freezer. Flatten each dough ball in your palm, place a frozen Nutella scoop in the center, and fold the dough around it, shaping it into a puck, making sure to completely enclose the Nutella. Repeat with the remaining dough. If the Nutella softens too much or the dough sticks to your hands, return the cookies to the fridge or freezer until easier to handle.
Line two baking sheets with parchment paper or silicone mats. Place the cookie dough balls 2 to 3 inches apart on the sheets. Optionally, sprinkle extra chocolate bits on top. Bake for 9 to 10 minutes, until the edges just start to brown. Rotate the pans halfway through baking for even cooking. Remove from the oven and immediately sprinkle with flaky sea salt while the cookies are still warm.
Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely. Enjoy your cookies with a cold glass of milk!

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