From: Jenn@eatcakefordinner
3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 tsp. cinnamon
1/2 c. unsalted butter, room temperature
1 1/4 c. light brown sugar
1 c. non-fat plain Greek yogurt (or sour cream)
1 c. canned pumpkin puree
1 egg
1 tsp. vanilla
1/2 c. Nutella
Preheat oven to 350 degrees. In a medium bowl, combine the flour, baking soda, salt, nutmeg and cinnamon; set aside. In a separate bowl, cream together the butter and brown sugar. Add the yogurt, pumpkin, egg and vanilla and mix until combined. Gradually mix the dry ingredients into the wet ingredients and mix until just combined. Drop spoonfuls of dough, about 1 1/2 - 2 Tablespoons each, onto a greased baking sheet. Flatten cookies a bit. They do not spread much while baking and they puff up quite a bit, so make sure to flatten them.
Top each cookie with 1/2 teaspoon or so of Nutella, spreading out and swirling slightly. I like to leave big thick swirls of Nutella, for more Nutella flavor. Bake cookies for 15 minutes or until a toothpick inserted in the center comes out clean. Makes around 43 cookies.
Jenn's Notes: The Nutella flavor really develops overnight, but it does get a little sticky. Still delicious, just a little messier.
Base Cookie Recipe adapted from: Bake at 350