These cookies feature a soft and chewy texture, infused with the warm spices of pumpkin and topped with a sweet Hershey’s Kiss in the center.
With just a few simple ingredients, you can easily whip up a batch of these delicious cookies. Whether you’re looking for a festive dessert for a Halloween party or simply want to enjoy the flavors of autumn, Pumpkin Blossom Cookies are sure to delight your taste buds.
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Why I Love This Recipe
Cookies always seem to be a big hit in families and these cookies are amazing. And here’s why I love this recipe and why you will too!
- These cookies are a delicious fall twist on the classic peanut butter blossoms recipes.
- They are the most adorable fall cookies that you can make this fall season.
- You don’t have to worry about spending a lot of money at the grocery store to make these cookies.
Of course, if you love these cookies, you’ll also love Smores Blossom Cookies!
Ingredients
- all-purpose flour
- baking powder
- baking soda
- salt
- ground cinnamon
- pumpkin pie spice
- unsalted butter
- sugar
- brown sugar
- pumpkin puree
- large egg
- Hershey’s Chocolate Kisses
Equipment
- Electric mixer – stand mixer or large mixing bowl and hand mixer
- large baking sheets or cookie sheets lined with parchment paper
- cookie scoop or small ice cream scoop
- medium bowl
- wire cooling rack
How to Make These Pumpkin Blossom Cookies
This is a quick overview of the steps that are needed to make these delicious cookies. You can find the full recipe in the recipe card at the bottom of this post.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.
Using a stand mixer cream together the butter and sugar for 5-7 minutes or until light and fluffy.
Add the egg and pumpkin puree to the butter mixture. Mix in the dry ingredients until fully combined.
Use a small cookie scoop to shape the cookie dough into balls. Place on the prepared baking sheet at least 1-inch apart.
Bake in a 400 degree preheated oven for 8-10 minutes. Remove from the oven and place the Hershey’s Kiss in the center of each cookie.
Allow the cookies to cool completely on a wire rack.
Hint: The chocolate kiss will look like it is melting. Do not disturb it. It will harden back up as the cookie cools.
Serving Suggestions
- Hot Beverages: Serve pumpkin blossom cookies with hot drinks like spiced apple cider, pumpkin spice latte, or a cup of hot chocolate. The warm flavors will complement the cookies nicely.
- Milk: A glass of milk is a classic choice when it comes to enjoying cookies. The creamy texture and slightly sweet taste of milk can be a great match for pumpkin blossom cookies.
- Tea: Pairing the cookies with a cup of tea can create a delightful combination. Consider serving black tea, chai tea, or even herbal teas with flavors like cinnamon or ginger for a harmonious taste experience.
Pro Tips
- Before you start to make these pumpkin cookies make sure that your butter is completely at room temperature. This will give you smooth cookie dough.
- Once you add the flour mixture to your cookie dough mix until just combined. Overmixing can cause your cookies to be hard and tough.
- Use high-quality butter for this recipe. I like to use Land’O Lakes when baking blossom cookies otherwise they can spread too much.
- Instead of using the regular Hershey Kisses you can swap them out and use Pumpkin Spice Kisses or even candy pumpkins to make these amazing cookies.
Storage
Fridge: Place the cookies in an airtight container or ziplock bag to maintain freshness and prevent them from drying out.
Freezer: Place the cookies in an airtight container or freezer-safe ziplock bag. You can also wrap them tightly in plastic wrap or aluminum foil.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Absolutely! You can experiment with different types of chocolates, such as dark chocolate or white chocolate, to create unique flavor combinations. Just make sure the size and shape of the chocolate are suitable for placing on top of the cookies.
Yes, you can adjust the size of the cookies based on your preference. Keep in mind that smaller cookies may require less baking time, while larger cookies may need a little more time in the oven.
There is no way to prevent them from melting. The kisses will start to melt slightly however they will harden back up once the cookie cools.
More Blossom Cookie Recipes
If you like cookies, then give these recipes a try:
Want to make this delicious recipe? Print the recipe card below, or pin it so that you can come back to it later.
Pumpkin Blossom Cookies
Equipment
- Electric mixer – stand mixer or large mixing bowl and hand mixer
- large baking sheets or cookie sheets lined with parchment paper
- cookie scoop or small ice cream scoop
- Medium bowl
- wire cooling rack
Ingredients
- 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
- 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.
Notes
- Before you start to make these pumpkin cookies make sure that your butter is completely at room temperature. This will give you smooth cookie dough.
- Once you add the flour mixture to your cookie dough mix until just combined. Overmixing can cause your cookies to be hard and tough.
- Use high-quality butter for this recipe. I like to use Land’O Lakes when baking blossom cookies otherwise they can spread too much.
- Instead of using the regular Hershey Kisses you can swap them out and use Pumpkin Spice Kisses or even candy pumpkins to make these amazing cookies.
I can’t wait to make these! They look to be a perfect balance of pumpkin and chocolate. Just a word of caution for people who click ‘jump to recipe’ instead of reading the article first… the directions state to preheat the oven to 400°, but it should be 350° as stated in the article or you’ll be sad about burning the cookies.
Oh my! Thanks for catching my error! I will go fix it now! It’s actually supposed to be 400 degrees not 350. Baking these cookies fast and quick prevents them from spreading out to much.