No Chill Pumpkin Spice Sugar Cookies With Chocolate Hazelnut Spread
No chill period required for these buttery, spice, and satisfying pumpkin spice sugar cookies!
Prep Time 6 minutes mins
Cook Time 14 minutes mins
1 large bowl
Hand beaters
9x13 baking sheet
Parchment paper
- 1 cup butter softened
- 1 large egg
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup 100% pumpkin puree
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoons baking soda
- 1 teaspoon cornstarch
- Dash salt
- 2 ½ cups all-purpose flour or gluten free flour
- 1 jar Nucolato hazelnut spread
Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Set aside.
In a large mixing bowl, beat butter, egg, sugar, extract, pureep, spice, baking powder, baking soda, cornstarch, and salt together.
Add your flour in two batches. Beat until combined.
Roll or scoop dough into 1-inch thick balls. Place on cookie sheet. I do 8 at a time.
Bake for 12-14 minutes. Leave on the cookie sheet for about 3 minutes to rest. The residual heat will continue to bake the centers.
Repeat with the remaining dough.
Drizzle with hazelnut spread and enjoy!
Store leftovers in an airtight container. Good for 1 week on the counter top or refridgerator.
Keyword boozy dessert, cookies, fall recipe, gluten free, gluten free vegan pumpkin, kid recipes, pumpkin spice, sugar cookies