Pumpkin Blossoms
These Pumpkin Blossoms have a soft pumpkin cookie base and are topped with a Hershey's kiss! They're the perfect fall cookie.
Equipment
- Hand or stand mixer
- Mixing bowl
- Measuring cups and spoons
- Cookie sheets
- silicone spatula
Ingredients
- 1 cup unsalted butter
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 1½ cups all-purpose flour spooned and leveled
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- 1½ teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 36 Hershey Kisses
Instructions
- 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.