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.
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 Kiss Cookies
sourced from Bakergirl
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