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1
Line 2 baking trays and leave to one side. I use silicone mats, but grease proof paper works too.
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2
Place the sugar and butter into a large bowl, or the bowl of your stand mixer and beat until light and fluffy, 2-3 minutes on medium-high speed.
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3
Add in egg yolk and vanilla extract, scraping down the sides as necessary and mix briefly to combine.
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4
Add in the pumpkin puree and mix until well combined. The texture may look a little odd (some small lumps) at this stage, don't worry, it will come together when you add the flour.
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5
Add flour, cornstarch, spices and salt and mix on low-medium speed until you have a soft dough, around 1 minute.
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6
Lightly flour your hands. Using a 1-tablespoon cookie scoop or measuring spoon (I used a spoon), scoop out level tablespoon of dough and roll into balls. Place balls 2 inches apart on your lined baking sheets. Re-flour your hands as necessary.
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7
Once you have all of your dough balls, use the palm of your hand to lightly pat the dough balls into 3/4 inch thick discs. Then use your thumb or a small rolling pin (mine was about an inch across) to create a dent in the middle of each cookie. Don't press all the way through, just make sure you have a crevice you can fill with Nutella.
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8
Cover each tray loosely with cling film and place in the fridge for 15-20 minutes, until cool and firm to the touch.
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9
Whilst chilling, preheat oven to 350u00b0F. Once chilled, remove cling film and place the cookies into the oven for 12-15 minutes. They will be firm and slightly crisp to the touch. Some may also have a few cracks around the edge. You don't want much colour on them at all, they should be evenly a very pale orange all over.
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10
Leave to cool on trays for a couple of minutes, before going over all of the cookies with your thumb or the end of a rolling pin to ensure the middles are deep enough for filling. Then leave to cool completely on the trays.
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11
Once cooled, place Nutella into a small bowl and place in the microwave for 20 seconds, just to make it more workable. Place around 1/2 teaspoon into the centre of each cookie. Leave to set for 30-40 minutes, just until the Nutella has cooled and firmed up slightly.
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12
Cookies will keep in an airtight container, at room temperature, for 4 days.
