No Chill Pumpkin Spice Sugar Cookies With Chocolate Hazelnut Spread

My no chill pumpkin spice sugar cookies with chocolate hazelnut spread is a hug in a bite. Satisfyingly buttery and spiced with a chocolate drizzle sounds pretty perfect to me! Thanksgiving holiday is around the corner and I always try to think of ways to help my friends entertain their kids and create fun, new traditions. No chill time required but there is a small prep step that starts with taking the butter out of the fridge overnight to soften, or 2-6 hours prior to baking. I recommend place your butter in an airtight container if your home stays on the cooler side during the Fall/Winter months. Okay, enough talk- let’s dig in!

Pumpkin Spice Sugar Cookie Ingredients

I highly recommend gathering your ingredients first so the process is seamless. You can use gluten free flour in place of regular flour as a 1:1 ratio. Next, whisk in baking soda, baking powder, cornstarch, and salt. The baking soda helps tenderize your cookie while the baking powder gives these babies a lift. Why cornstarch? A touch of cornstarch contains magical powers that soften your baked goods like nobody’s business. It is ideal to add into your cookies like I do sometimes in my one bowl cookie recipes. It isn’t mandatory in this recipe but I bet you will WOW yourself once you sink your teeth into one of these! Butter. Butter is the ultimate ingredient in any cookie. Try my favorite brand, even my BF said you REALLY can taste a difference. Lastly, the pumpkin and sugar. These are everything you need and Nucolato spread!

Thanksgiving Pumpkin Spice Sugar Cookies With Chocolate Hazelnut Spread! Fun For The Kids And Great Way To Whip Up Something Fast!

The Best Baking Pan

The best baking sheet pan for these is a 9×13 baking pan. Why? These spread just a tad bit! Unless you chill the dough and scoop from chilled state. This goes for all cookies that have softened (not melted) butter in them because the butter is room temperatures and spread quickly when heated. No chill pumpkin spice sugar cookies with chocolate hazelnut spread doesn’t need to be chilled but it wouldn’t hurt. Depends if you like thin or thick cookies! I will recommend after using your 1-inch cookie scoop to let the dough rest on the pan for about 2-3 minutes and then pop them in the oven. So maybe wait to preheat your oven after you make your dough. My mom always just used a big spoon to scoop dough in place of a scoop, use whatever you like.

Sugar Cookie Flavors

Pumpkin spice is the preferred flavor in my home, but you can easily omit the pumpkin puree and spice without altering the recipe. I love the puree because I use the rest to make overnight oats or add the rest to my banana breads. The puree itself adds no flavor, that is the job for the pumpkin spice. It can’t hurt to add some iron to your cookie and provide some festive colors to the Thanksgiving dessert table. I love this recipe as is with or without the pumpkin. A fun favorite is to add cinnamon or almond extract in place of vanilla extract. You can also roll the dough ball into some sugar to give these just a bit of outer texture. I can’t wait to see what you do with this recipe! If you are just feeling lazy, try my ready made cookie mix and add the wet ingredients! Only use about 1-2 tablespoons pumpkin puree then the rest to my pumpkin bar recipe!