Pumpkin Spice Kiss Cookies

Are you sick of pumpkin recipes yet?  Okay good, me neither!  Still going strong here.  This recipe is a fun one that is inspired by the beloved peanut butter blossom cookie, but instead of a peanut butter cookie, we have snickerdoodles, and instead of a chocolate kiss, we have a pumpkin spice kiss.  I found these yummy little morsels at my Target, along with a bajillion other adorable Fall candies that I could hardly resist.  I’m such a sucker for seasonal things… I even bought Starburst flavored candy corns.  Not a fan, but had to try them!

Most snickerdoodle recipes are made with shortening, and this makes them nice and soft and fluffy.  I really wanted to avoid the shortening (for my heart’s sake and yours) so I tried doing a mixture of butter and coconut oil.  Once again, loved the results!  They were still nice and soft and fluffy and did not taste like coconut at all.  

Of course, you can just make regular snickerdoodles with this recipe, just leave off the pumpkin spice kiss.  I did that with my last batch, just so I could really get an idea for the texture of the cookie.  Some of my boys preferred the cookies without the kiss, and others loved it with.

Pumpkin Spice Kiss Cookies

Prep time30 mins

Cook time12 mins

Total time42 mins

Cinnamon-spiced Halloween pumpkin cookies with Hershey kisses pressed into the centers. You can use any flavor kiss you like for these delectable cookies!

Ingredients

• ⅛ teaspoon ground ginger
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1 + ½ cups all-purpose flour
• 2 tablespoons + ½ teaspoon ground cinnamon, divided
• ⅛ teaspoon ground cloves
• 1 bag Hershey Kisses (preferably Pumpkin Spice flavor), unwrapped
• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar, divided
• ½ cup dark brown sugar
• ⅓ cup pumpkin puree (not pumpkin pie filling)
• ½ teaspoon vanilla extract

Instructions

1. Line 2 large cookie sheets with silpats or parchment paper.
2. In a large mixing bowl or stand mixer beat the butter, ½ cup granulated sugar and the brown sugar together on medium speed 2 minutes. Add the pumpkin and vanilla beat on low 1 minute.
3. In a small bowl whisk together the flour, ½ teaspoon cinnamon, cloves, ginger, baking soda, baking powder and salt. Add to the sugar mixture and beat on low just until combined. Refrigerate 1 hour (or longer).
4. Preheat oven to 350 degrees F. Whisk the remaining ½ cup sugar with 2 tablespoons cinnamon in a wide, shallow bowl.
5. Scoop up level tablespoons of the dough and roll into a ball then roll in cinnamon sugar. Place on cookie sheets 2 inches apart and bake 12 minutes.
6. Remove from oven and press a kiss into the center of each one. Cool completely on wire racks. Store in tightly covered containers up to a week.

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