Fall is nearly here, my all time favourite season and I’ve got a new simple fall spiced cookie. These pumpkin spice blossoms are similar to the classic peanut butter blossom but are instead packed with warm spices and of course some pumpkin! These cookies are a slightly soft and slightly chewy no chill cookie so they’re a great dessert for any gatherings.
I absolutely love warm spices combined with chocolate so I knew I needed to do a Fall version of a blossom cookie. The cinnamon and other spices pair so well with the Hershey kiss on top. The pumpkin keeps the cookie moist but we’re only using a small amount so the cookies don’t become cakey.
I don’t know a single person who doesn’t love a blossom cookie so whip these up for your next potluck or Thanksgiving dinner! Honestly, the most time consuming part of making these is unwrapping all of the individual kisses!
If you’re interested in some other quick, no chill cookies, check out my double chocolate almond flour cookies, which are also gluten free or my monster cookies, which also happen to be gluten free. If you’re looking for some healthier pumpkin recipes, then check out my pumpkin flax muffins or my pumpkin chocolate chip bread.
Can I Use Fresh Pumpkin?
I don’t recommend using fresh pumpkin as it typically contains more moisture than canned pumpkin. This could alter the texture and bake of the cookie.
What Flavour Hershey Kiss?
I used regular milk chocolate which was delicious but you can use any flavour you like! I know seasonally there’s typically more flavours as well, some possibly with spices in them.
How to Assemble
When making these cookies, you’re going to scoop heaping tablespoons. Then roll the dough in granulated sugar.
Bake for the designated time below and while they’re baking, unwrap the Hershey kisses.
Then allow to cool for 5 minutes. This is important as you don’t want the kisses to completely melt but you don’t want the cookies to cool too much either. If you allow them to cool for too long, it’s harder to push the kiss in and the cookie will crack more and not like as presentable.
Rolling in Plain Sugar or Cinnamon Sugar?
This is completely up to you, the cookies will be a bit more orange if you roll them in the cinnamon sugar (like the picture below) and will obviously have a bit more of a cinnamon taste.
Having tried them both ways, I actually prefer them rolled in just regular granulated sugar, which I definitely didn’t expect!
How to Freeze and Bake No Chill Cookie Dough
If you’d like to freeze the dough for these pumpkin spice blossoms to save time in the future, follow these simple steps.
- Prep the dough as instructed.
- Roll the dough into balls.
- Place in an airtight container or bag.
- Label with type or flavour of dough, date, bake time and baking temperature. This makes life much easier when you pull the bag out of the freezer in a couple months and have forgotten what it is. (If you’re using a reusable bag, you can just write this information on a piece of masking tape or something similar.)
- Store in freezer for up to 3 months.
- When ready to bake, preheat your oven and place balls on baking sheet.
- Add 1-2 minutes to bake time as baking from frozen and enjoy!
How To Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
Baking Tips
- For best results, ensure all your ingredients are room temperature. This allows your ingredients to incorporate into each other leading to a much better bake and texture.
- Unwrap the kisses while the cookies are in the oven so you don’t run out of time. If the cookies cool too much, they’ll crack a lot when pushing the kisses in.
- I don’t recommend using fresh pumpkin puree as it typically has more moisture and may ruin the texture of the cookies.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Fall Baking
Today’s song is such a fun one to sing along to and one I’ve been blasting in the car for years! Here’s Black Sheep by Gin Wigmore. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Pumpkin Spice Blossoms
Ingredients
- 2 1/2 cups (300g) all purpose flour
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter room temperature
- 1 cup (180g) light brown sugar, packed
- 1 large egg
- 1/2 cup (100g) canned pumpkin
- 1 tsp vanilla extract
- 1/3 cup (65g) granulated sugar
- 1 1/2 tsp ground cinnamon (optional, I prefer it without)
- 31 milk chocolate Hershey kisses (or any kind) (unwrapped)
Instructions
- Preheat the oven to 350℉. Line or spray a baking pan and set aside. Add the 1/3 cup granulated sugar (and 1 1/2 tsp cinnamon if using) to a small bowl, set aside.
- In a medium mixing bowl, add the flour, 2 tsp cinnamon, ginger, nutmeg, allspice, baking soda and salt. Whisk to combine and set aside.
- In the bowl of a stand mixer, or a large mixing bowl, add the butter and brown sugar. Cream together for 3 minutes on medium speed.
- Add in the egg and mix until combined. Add the pumpkin and vanilla and mix until combined. Add the dry ingredients into the wet and mix until combined.
- Scoop heaping tbsp cookies onto your baking tray. Gently roll them into balls and then coat them in the sugar we set aside earlier. Baking for about 9-11 minutes, the edges should feel somewhat firm.
- Allow to cool for 5 minutes and then press a Hershey kiss into the top of each cookie. Transfer to a wire rack and allow to fully cool before storing in an airtight container for up to 4 days. Enjoy!
I made this last night and the tray was just out of the oven when a neighbour invited me for a visit. I brought some still-warm cookies over and they were loved by everyone! The host had to hide a few away so the kids could have some in the morning because the adults were eating them all! Delicious cookie; I will be making these again.
Thank you so much for your kind words, so glad everyone loved them! They’re one of the cookies I’ve made that my kids have loved most!