Cinnamon Pumpkin Spice Kiss Cookies

So the whole pumpkin craze has been going full-swing all over Pinterest as soon as the first leaf changed a slight golden hue. I’ve had a bunch of recipes lined up and ready to go. Hell, I’ve even bought pumpkin puree. But for some reason, baking just had not been calling my name. Then last week, the cold blew in, and ever since then, I’ve just wanted to make the whole house smell like baked pumpkin yumminess.

Cinnamon Pumpkin Spice Cookies

I saw this cookie recipe on Bakergirl last year and was highly bummed when I realized that these pumpkin spice kisses were nowhere to be found in the stores. I was too impatient to order them online, so I basically just gave up and figured it was a lost cause to continue drooling over them. So an entire year went by. A few weeks ago, we were  browsing Walmart, when all of a sudden, my eye caught an orange bag of Hershey’s kisses. Could it be?! Ah! I was so excited. They were actually selling them in stores this year, and there was no way I was passing them up.

So as soon as the baking bug hit, what did I decide to create? Yup, these delicious treasures that I’ve been wanting in my life for the last year. My kiddo and I whipped up these bad boys in no time and gobbled them up during our bi-weekly Friday Movie Night. I taught him how to crack an egg, although he basically just smashed the egg and I had to fish the shells out of the bowl. Practice makes perfect, right?

Luckily, there’s nothing but ooey-gooey goodness in this cinnamon-y cookie. No shells. Just yum.

Cinnamon Pumpkin Spice Cookies

Cinnamon Pumpkin Spice Kiss Cookies

print friendly version

sourced from Bakergirl

Ingredients

1/2 cup butter, softened
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1-3 tablespoons milk, if dough is crumbly
1 package Hershey’s Pumpkin Spice Kisses
1/2 cup granulated sugar, for rolling cookies in

Directions

Preheat oven to 375°F. Line a baking sheet with parchment paper or silicone liner.
Unwrap pumpkin spice Kisses and place them in a small bowl in the freezer until ready to use. Place 1/2 cup granulated sugar in a bowl for rolling cookies in; set aside.
In a large bowl, cream together the butter and sugar until smooth. Add vanilla and eggs and beat until light and fluffy.
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add in small batches to the butter mixture, mixing until just combined. If dough is crumbly and not coming together, add 1 tablespoon of milk at a time until dough forms.
Scoop dough into 1 tablespoon-sized balls, roll in sugar, and place on baking sheet. Bake for 7-9 minutes, or until done.
Remove from oven, and allow to cool three minutes. Gently push a frozen pumpkin spice kiss into the center. If your Kisses are starting to melt too quickly, put them in the fridge or freezer until the chocolate has set.
{Not sure why I always have the desire to line my cookies up in a row, but I just seem to like them that way}
Imagine how excited your kiddos will be when they come in from Trick or Treat-ing greeted by fresh cookies and hot chocolate! Ok, so we all know that’s a lie. If your kids are anything like mine, you couldn’t pull them away from their bag of Halloween loot, even if their lives depended on it. But you know what, you will be glad you made these. Because while your kids are suckin on nasty dum-dums, you will be happy to bite into this treat without having to share with anyone!
Looking for some other autumn-inspired tastes for this baking season?

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