These Pumpkin Blossoms have a soft pumpkin cookie base and are topped with a Hershey’s kiss! They’re the perfect fall cookie.
Quick Tips
- Chill the dough for at least 30 minutes in the bowl before balling and baking it
- Form the dough into 1-inch dough balls and then toss them in granulated sugar prior to baking
- Immediately place the Hershey Kisses on the baked cookies once you take them out of the oven
Equipment
- Hand or stand mixer
- Mixing bowl
- Measuring cups and spoons
- Cookie sheet(s)
- Silicone spatula
Ingredient Notes
- Hershey kisses– this recipe makes about 36 cookies, so 36 kisses will be needed
- All-purpose flour– make sure to spoon and level the flour for most accurate measurement!
- Unsalted butter– salted butter is OK, just omit the added salt if using that
- Granulated sugar– some for the cookies and some to toss the dough in
- Light brown sugar
- Pumpkin puree– 100% pumpkin puree
- Cinnamon
- Pumpkin pie spice– don’t have this in your pantry? Make your own!
- Vanilla extract
- Baking soda
- Baking powder
- Salt
Love these Pumpkin Blossoms? Try these other pumpkin desserts!
How to make Pumpkin Blossoms
These pumpkin blossoms are super simple cookies and can be made and assembled in two easy steps!
1. Make the pumpkin cookie dough
2. Bake and assemble the pumpkin blossoms
How to make the pumpkin cookie dough
Preheat the oven to 350 degrees. Use convection bake if you have it. then grease 1-2 cookie sheets (or line them with parchment paper) and set them aside.
In a large mixing bowl, using a hand or a stand mixer, cream softened butter, granulated sugar and light brown sugar until light and fluffy (1-2 minutes).
Add the vanilla extract and pumpkin puree. Mix until combined then scrape down the bowl once complete.
In a separate bowl, whisk together dry ingredients (flour, cinnamon, pumpkin spice, baking soda, baking powder, salt).
Add the dry ingredients to the wet ingredients in 3-4 portions, mixing after each addition.
Finally, place the bowl in the fridge to chill for 30 minutes.
How to make and assembled the pumpkin blossoms
Roll the dough into 1-inch dough balls and toss them in granulated sugar. Place them on the cookie sheet, leaving 1-2 inches in between each cookie.
Bake the cookies for 14-18 minutes or until the bottoms have browned.
Remove the cookies from the oven and immediately top each one with a Hershey kiss (press the kiss down lightly into the cookie).
Try these other delicious fall dessert recipes!
Substitution Ideas
These Pumpkin Blossoms are super versatile and could be topped with many other chocolate candies as well!
- Caramel Hershey Kisses
- Dove Chocolates
- Snickers
- Milky Ways
- Ghirardelli Pumpkin Spice Caramels
Pumpkin Blossoms
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees. Use convection bake if you have it.
- Grease 1-2 cookie sheets (or line them with parchment paper) and set them aside.
- In a large mixing bowl, using a hand or a stand mixer, cream softened butter, granulated sugar and light brown sugar until light and fluffy (1-2 minutes).
- Add the vanilla extract and pumpkin puree. Mix until combined then scrape down the bowl once complete.
- In a separate bowl, whisk together dry ingredients (flour, cinnamon, pumpkin spice, baking soda, baking powder, salt).
- Add the dry ingredients to the wet ingredients in 3-4 portions, mixing after each addition.
- Place the bowl in the fridge to chill for 30 minutes.
- Roll the dough into 1-inch dough balls and toss them in granulated sugar. Place them on the cookie sheet, leaving 1-2 inches in between each cookie.
- Bake the cookies for 14-18 minutes or until the bottoms have browned.
- Remove the cookies from the oven and immediately top each one with a Hershey kiss (press the kiss down lightly into the cookie). Allow them to cool to room temperature before eating them.
Leave a Reply