I’m a self proclaimed candy addict and I also happen to love just about anything pumpkin flavored, so this time of year is like heaven for me with all the pumpkin flavored candy out! When I saw this recipe in the Inspired By Charm Fall Cookie week archives, I knew I had to try it. The recipe takes a classic – the Hershey Kiss blossom cookie- and gives it a fresh fall makeover. Just make sure you don’t eat all the kisses before baking 🙂
- 1 and 3/4 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice (plus an additional 1 teaspoon for rolling the cookie dough)
- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 cup sugar (plus an additional 1/3 cup for rolling the cookie dough)
- 1 egg
- 1 teaspoon vanilla
- About 20-24 Hershey’s Pumpkin Spice Kisses
Stir together the flour and other dry ingredients (baking soda, salt, 1/2 teaspoon pumpkin pie spice).
Cream together the 1/2 cup sugar and the softened butter until fluffy.
Add in the egg and vanilla to the butter-sugar mixture and mix well.
Gradually add in the flour mixture and mix on low speed.
When mixed well, refrigerate the dough for about an hour.
At this time also place your kisses into the freezer to keep them chilled.
After an hour passes, preheat oven to 325 degrees.
Mix together the sugar and pumpkin pie spice in a small bowl.
Roll dough into 1 inch balls.
Roll ball of dough into sugar and pumpkin pie spice mixture and place on cookie sheet.
Bake for 12-14 minutes or until lightly golden.
While baking, unwrap your kisses. Keep them in the fridge cold until you are ready to use them.
When cookies are done baking, immediately place kisses into center of cookie.
Allow cookies to rest and the kisses to set before moving or packaging them. (Mine took a few hours to harden)
Dig in to your Pumpkin Spice Blossoms!