Pumpkin Blossom Cookies

How to Make Pumpkin Blossoms with Hershey’s Kisses

If you’ve never had a blossom cookie before, you are in for a real treat!

Blossom Cookies come in a variety of flavors but they all have one thing in common – Hershey’s Kisses in the middle. YUM!

In this case, the cookie is pumpkin flavored and pairs so well with the chocolate Hershey’s Kiss for an easy and delicious cookie made for Fall snacking.

If you looking for another Fall recipe, try our Pumpkin Pie Oatmeal or this Pumpkin Cheese Ball

Notes:

•  You can use any variety of Hershey’s Kisses including white chocolate, dark chocolate, almond, etc.
• You can make these in advance but they taste best served right after baking.
• Store leftovers in an airtight container at room temperature.

Pumpkin Blossom Cookies

COURSE: Cookies

Servings 60 cookies

PREP TIME: 10 minutes minutes

COOK TIME: 10 minutes minutes

TOTAL TIME: 20 minutes minutes

How to make pumpkin blossom cookies topped with Hershey's Kisses

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Ingredients

  

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• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoon ground cinnamon
• 1 ½ teaspoon pumpkin spice blend
• 2 sticks 1 cup unsalted butter, room temperature
• 1 ½ cup sugar
• ⅔ cup brown sugar packed
• ¾ cup pumpkin puree
• 1 egg room temperature
• 60 Hershey’s Chocolate Kisses unwrapped

Instructions

 

• Preheat the oven to 400 degrees. Prepare two large rimmed baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.
• Beat the butter and the sugars on medium speed, scraping down the sides as needed, beating for 5 to 7 minutes or until fluffy.
• Add the egg and pumpkin puree, beating until evenly combined. Add the flour mixture and beat until mixed.
• Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Place on the baking sheet about 1 inch apart.
• Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
• Remove the cookie sheets from the oven and immediately press one candy into the center of each cookie.
• Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
• Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.

Did you try this recipe?Let us know how it was!