Pumpkin Spice Blossoms
Pumpkin spice blossoms are a slightly chewy and soft cookie that's full of warm spices and pumpkin. Top it with a Hershey kiss and you've got a simple twist on a classic.
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!
Tried this recipe?Let us know how it was!