1-Getting ready: Getting ready to bake Pumpkin Nutella Cookies is as fun as eating them, and with this guide, you’ll nail it every time. Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper to avoid any sticking issues. This simple prep sets the stage for smooth sailing through the rest of the process.

2-Mixing wet ingredients: In a large bowl, whisk together the pumpkin puree, white sugar, vegetable oil, vanilla extract, and egg until everything is well combined and smooth.

3-Mixing dry ingredients: In another bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt to blend the dry ingredients evenly.

4-Combining mixtures: Now, gently combine the wet and dry mixtures, stirring just until mixed to keep the dough light and airy.

5-Shaping and baking: Drop large dollops of the dough onto your prepared baking sheet, spacing them about 2 inches apart. Then, add large spoonfuls of the chocolate-hazelnut spread over each dollop and swirl it gently to create that marble effect without fully blending it in. Shape the dough into cookie forms since it doesn’t spread much during baking, and pop them into the oven for about 10 minutes until they’re lightly browned, firm to the touch, and easy to lift off the sheet.

6-Cooling and storing: Once baked, let the cookies cool completely on the sheet before moving them to an airtight container for storage. This step helps them set and keeps that soft, fluffy texture intact.