Pumpkin Nutella-Stuffed Cookies

Directions

1. Using a tablespoon measure, portion out 14 dollops of Nutella onto a parchment-lined baking sheet. Freeze until solid, at least 1 hour or up to 1 month.
2. Spread the pumpkin puree on a large plate. Press with paper towels to blot out as much moisture as possible (you'll need several rounds). Re-measure; you should have about 1/3 cup.
3. In a large bowl, use a handheld mixer on medium-high to beat butter, brown sugar, salt, and 1/4 cup granulated sugar until light and creamy, 1–2 minutes. Add egg yolk, vanilla, cinnamon, and the dried pumpkin. Beat, scraping down the bowl, until just combined. Add baking powder and baking soda and beat for about 30 seconds more.
4. Fold in flour with a flexible rubber spatula until no streaks remain. Cover the dough and freeze until firm, about 45 minutes.
5. Position racks in the upper and lower thirds of the oven and preheat to 350°F. Pour the remaining 1/2 cup sugar into a medium bowl.
6. Remove dough and Nutella from the freezer (if the room is warm, take out only a few Nutella coins at a time to prevent melting). Scoop 1 tablespoon of dough and flatten into a disc. Place one Nutella coin on top, then scoop another tablespoon of dough, flatten into a disc, and place on top. Pinch edges to seal, then roll into a ball. Roll in the granulated sugar.
7. Repeat with remaining dough and Nutella coins (you should get 12–14 cookies, depending on how generous your tablespoons are). Arrange the dough balls on two parchment-lined baking sheets, spacing them 2 inches apart.
8. Bake the cookies, rotating the sheets top to bottom halfway through, until puffed and firm around the edges, about 14 minutes.
9. Let cool slightly, then transfer to a wire rack to cool completely.