Pumpkin Blossom Cookies
These Pumpkin Blossom Cookies are soft, chewy and full of sweet pumpkin flavor. The chocolate kiss on the top just takes these cookies up a notch!
Servings: 60 Cookies
Calories: 111kcal
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.
Nutrition
Serving: 1Cookie | Calories: 111kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 58mg | Potassium: 21mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 575IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg