Soft gooey and completely irresistible — these Nutella-Stuffed Pumpkin Oatmeal Cookies with Brown Butter are the fall cookie you are going to want to make on repeat all season long. Soft and perfectly gooey in the middle with those crisp and golden edges and just the right amount of chew from the oats in every single bite. The brown butter adds a deep nutty richness that pairs so beautifully with the warm spiced pumpkin flavor throughout — and then there are the melty chocolate chips studded all throughout and a gooey Nutella center hiding inside every single cookie. They're best served warm with a sprinkle of flaky sea salt and a cold glass of milk!
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Nutella: The star of the gooey center hiding inside every single cookie — scooped into individual portions and frozen until completely solid before being wrapped in the pumpkin oatmeal cookie dough for the most incredible melty chocolate hazelnut surprise in every single bite. Any chocolate hazelnut spread of choice works as a substitute.
All-Purpose Flour: The base of the brown butter pumpkin oatmeal cookie dough that provides just enough structure while keeping the cookies incredibly soft gooey and perfectly tender with those beautiful crisp golden edges.
Rolled Oats: Added to the cookie dough for that classic oatmeal cookie texture — hearty chewy and perfectly satisfying with just the right amount of chew in every single bite. Old-fashioned rolled oats are strongly recommended for the best result.
Cinnamon: Adds a warm cozy spice to the cookie dough that pairs so beautifully with the pumpkin puree and deep nutty brown butter flavor throughout every single cookie.
Pumpkin Pie Spice: Adds that signature warm blend of nutmeg ginger and cloves that gives every single cookie that deeply comforting and irresistible fall pumpkin flavor in every bite.
Baking Soda: Helps the cookies spread slightly and gives them that perfectly soft and gooey center with just the right amount of lift and those beautiful crisp golden edges.
Baking Powder: Works alongside the baking soda to give the cookies the perfect lift and a beautifully even rise throughout.
Salt: Balances the sweetness and enhances all the warm brown butter spiced pumpkin and chocolate flavors throughout every single cookie.
Salted Butter: Browned until deep golden amber and nutty before being added to the dough — the brown butter adds a warm rich depth that pairs so beautifully with the warm spiced pumpkin flavor and takes every single cookie completely over the top in the most irresistible way.
Brown Sugar: Adds a deep molasses-like sweetness that enhances the warm spiced pumpkin and brown butter flavors and keeps the cookies incredibly soft gooey and perfectly chewy throughout.
Granulated Sugar: Works alongside the brown sugar for a perfectly balanced sweetness and helps create those signature perfectly crisp and golden edges on every single cookie.
Pumpkin Puree: Adds incredible natural sweetness moisture and that warm cozy spiced pumpkin flavor that makes every single bite feel like fall. Make sure to use plain pumpkin puree and not pumpkin pie filling for the best result.
Egg Yolk: The secret to the most incredibly soft fudgy and perfectly gooey cookie center — a single egg yolk adds richness without the extra moisture that a whole egg would add for the most indulgent result in every single bite.
Vanilla Extract: Adds a warm sweet aromatic depth that enhances the brown butter spiced pumpkin and chocolate chip flavors throughout every single cookie.
Chocolate Chips: Folded into the cookie dough for little pockets of rich melty chocolate in every single bite that pair so beautifully with the warm spiced pumpkin and deep nutty brown butter throughout. Semi-sweet chocolate chips are recommended for the most balanced result.
Flaky Sea Salt: Optional but strongly recommended — a generous sprinkle over the warm cookies balances all the rich sweet and deeply indulgent flavors and takes every single bite completely over the top.
Why You’ll Love Nutella-Stuffed Pumpkin Oatmeal Cookies (w/ Brown Butter):
Soft Gooey And Perfectly Chewy: These cookies are incredibly soft and gooey in the middle with perfectly crisp and golden edges and just the right amount of chew from the oats in every single bite. The texture is everything!
Deep Nutty Brown Butter Richness: The brown butter adds a warm nutty depth that pairs so beautifully with the warm spiced pumpkin flavor and takes every single cookie completely over the top in the most irresistible way.
Warm Spiced Pumpkin Flavor: Every bite is packed with that warm cozy and deeply comforting spiced pumpkin flavor that makes these cookies feel like fall in one bite.
Gooey Nutella Center: A gooey Nutella center hiding inside is the most incredible and indulgent surprise in every single bite. Once you try a Nutella stuffed cookie you will never go back to a regular one again!
Melty Chocolate Chips Throughout: Melty chocolate chips are studded throughout for little pockets of rich chocolate that pair so beautifully with the warm spiced pumpkin and deep nutty brown butter in every bite.
Flaky Sea Salt Finish: A sprinkle of flaky sea salt over the warm cookies balances all the rich sweet and deeply indulgent flavors and takes every bite completely over the top.
Served Warm With A Cold Glass Of Milk: Because every cookie deserves to be served with a cold glass of milk!
Perfect For Any Fall Occasion: Cookie exchanges fall gatherings holiday dessert tables or any time a pumpkin cookie craving hits — these Nutella-stuffed pumpkin oatmeal cookies are always the first thing to disappear from the plate.
Tips for Making Nutella-Stuffed Pumpkin Oatmeal Cookies (w/ Brown Butter):
Freeze The Nutella First: Start by scooping the Nutella into individual portions and freezing for at least 30 minutes until completely solid before assembling the cookies. Frozen Nutella is much easier to work with and stays put while you wrap the cookie dough around it — and prevents it from melting out during baking.
Brown The Butter Next: Brown the butter right after getting the Nutella in the freezer so it has plenty of time to cool before adding the sugars. Hot brown butter will melt the sugars and cause the cookies to spread too much.
Watch The Brown Butter Closely: Butter goes from perfectly browned to burnt quickly. Stay at the stove stir continuously and pull it off the heat the moment it turns a deep golden amber and smells nutty. Pour it into your mixing bowl immediately to stop the cooking.
Let The Brown Butter Cool Completely: Allow the brown butter to cool for about 15-20 minutes before adding the sugars. It should be warm but not hot to the touch. This is one of the most important steps for cookies that do not spread too much and have that perfectly soft and gooey center.
Use Pumpkin Puree — Not Pumpkin Pie Filling: Make sure to use plain pumpkin puree and not pumpkin pie filling. Pie filling has added sugar and spices that will throw off the flavor balance of the cookies.
Use Only The Egg Yolk: This recipe calls for just one egg yolk rather than a whole egg. The yolk adds richness and a fudgy gooey texture without the extra moisture that a whole egg would add — do not substitute a whole egg for the best result.
The Dough Will Be Soft: The cookie dough will be pretty soft after mixing and that is completely normal. Do not add more flour — chilling the dough is what firms it up and makes it workable for stuffing.
Chill The Dough: Refrigerate the dough for at least 30 minutes to 1 hour — and up to 24 hours for even more flavor development. Chilling firms up the dough makes it much easier to wrap around the Nutella filling and prevents the cookies from spreading too much during baking.
Work Quickly When Assembling: Remove the frozen Nutella portions from the freezer right before assembling. Work as quickly as possible when wrapping the dough around each Nutella portion — the warmth of your hands will start to soften the frozen Nutella quickly.
Enclose The Nutella Completely: Make sure the cookie dough fully and firmly encloses every single Nutella portion before baking. Any gaps or thin spots will allow the Nutella to leak out during baking. Add a small extra piece of dough if needed to ensure complete coverage.
Lightly Oil Your Hands If The Dough Sticks: If the dough is sticking to your hands while assembling very lightly coat your hands with a small amount of oil. This makes wrapping the dough around the Nutella filling much easier without adding any unwanted flour.
Space The Cookies 2 Inches Apart: Make sure to space the cookie dough balls at least 2 inches apart on the baking sheet. These cookies spread as they bake and need enough room to do so without merging together.
Switch The Pans Halfway Through: Switch the baking sheets between the top and middle racks halfway through baking to ensure every single cookie bakes evenly and comes out perfectly golden with those crisp edges.
Pull Them Out When The Centers Look Slightly Underdone: Remove the cookies from the oven when the centers are slightly puffed and lightly golden and the edges are set and golden. They will continue to set as they cool on the baking sheet and this is what gives you that perfectly soft and gooey center.
Shape Into Perfect Circles Immediately: If the cookies spread unevenly use a large round cookie cutter or bowl to scoot them into perfect circles immediately after removing from the oven while they are still warm and pliable.
Press Extra Chocolate Chips On Top Right After Baking: Press a few extra chocolate chips or pieces of chopped chocolate into the tops of the warm cookies immediately after removing from the oven for those beautiful melty pools of chocolate on top.
Sprinkle With Flaky Sea Salt While Still Warm: Add the flaky sea salt while the cookies are still warm so it adheres perfectly and melts slightly into the chocolate for the most incredible sweet and salty finish in every single bite.
How to Store Nutella-Stuffed Pumpkin Oatmeal Cookies (w/ Brown Butter):
Best Served Fresh: These Nutella stuffed pumpkin oatmeal cookies are at their absolute best served warm and fresh the day they are baked. The centers are perfectly soft and gooey the Nutella is melty and the edges are perfectly crisp and golden.
Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days. The edges will soften slightly as they sit but the cookies will still be incredibly delicious and full of that warm spiced pumpkin and brown butter flavor.
Refrigerator: Store in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature or warm briefly in the microwave before serving for the best soft and gooey texture.
To Reheat: Warm individual cookies in the microwave for 15-20 seconds until warmed through and the Nutella center is perfectly gooey and melty again. This brings back that fresh from the oven texture every single time.
Freezer (Baked Cookies): Freeze individual baked and cooled cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the microwave for the best soft and gooey result.
Freezer (Cookie Dough Balls): Freeze assembled stuffed cookie dough balls on a baking sheet until solid then transfer to a freezer-safe bag for up to 3 months. Bake straight from frozen at 375F adding 2-3 extra minutes to the baking time.
Make Ahead (Cookie Dough): The cookie dough can be made up to 24 hours in advance and stored covered in the refrigerator. Scoop stuff and bake fresh the next day for the most incredible warm and gooey result.
Make Ahead (Frozen Nutella Portions): The frozen Nutella portions can be prepared up to 1 week in advance and stored in the freezer on the parchment lined sheet covered tightly. They are ready to use straight from the freezer whenever you are ready to bake.
FAQs:
Q: Can I make these Nutella stuffed pumpkin oatmeal cookies ahead of time?
A: Yes. The cookie dough can be made up to 24 hours in advance and refrigerated. The frozen Nutella portions can be prepared up to 1 week ahead. Assemble and bake fresh for the most warm and gooey result.
Q: Can I make these cookies without the Nutella filling?
A: Absolutely. Simply skip the Nutella filling and bake the pumpkin oatmeal cookies as directed without stuffing them. They are incredibly soft gooey and delicious on their own and still have all that warm spiced pumpkin brown butter and melty chocolate chip flavor in every single bite.
Q: Why do I need to freeze the Nutella before assembling?
A: Frozen Nutella is much easier to work with and holds its shape while you wrap the cookie dough around it. It also prevents the Nutella from melting out during baking so you get that perfect gooey center in every single cookie.
Q: Can I use a different chocolate hazelnut spread instead of Nutella?
A: Yes. Any chocolate hazelnut spread of choice works beautifully here. Just make sure to freeze it in individual portions until completely solid before assembling the cookies for the best result.
Q: Why do I only use the egg yolk and not the whole egg?
A: The single egg yolk adds richness and a fudgy gooey texture without the extra moisture that a whole egg would add. Using just the yolk is what gives these cookies their perfectly soft and gooey center — do not substitute a whole egg for the best result.
Q: Can I use quick oats instead of rolled oats?
A: Old-fashioned rolled oats are strongly recommended for the best chewy texture. Quick oats can be used as a substitute but the texture will be slightly different and you will lose some of that satisfying chew in every bite.
Q: Why does the dough need to be chilled?
A: Chilling the dough for at least 30 minutes to 1 hour firms it up makes it much easier to wrap around the Nutella filling and prevents the cookies from spreading too much during baking. Do not skip this step for the best result.
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No. Make sure to use plain pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has added sugar and spices that will throw off the flavor balance of the cookies.
Q: How do I prevent the Nutella from leaking out during baking?
A: Make sure the cookie dough fully and firmly encloses every single Nutella portion before baking. Check for any thin spots or gaps and add a small extra piece of dough if needed. Working quickly while the Nutella is still frozen also helps prevent leaking.
Q: Can I freeze these cookies?
A: Yes. Freeze assembled stuffed cookie dough balls on a baking sheet until solid then transfer to a freezer-safe bag for up to 3 months. Bake straight from frozen at 375F adding 2-3 extra minutes to the baking time for fresh warm and gooey cookies any time.
Love this? Check out my other fall recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these nutella-stuffed pumpkin oatmeal cookies (w/ brown butter). Happy baking!
