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Pumpkin Blossom Cookies are the perfect blend of autumn flavors and holiday traditions.
These cookies take the classic peanut butter blossom cookies we all love and give them a delicious fall twist with pumpkin spice!
Imagine a soft, chewy cookie infused with warm spices like cinnamon and pumpkin spice blend. Then top it with a sweet Hershey’s Kiss that melts just right in the center of each cookie.
The pumpkin puree adds a moist, tender texture to the cookies, while the dark brown sugar deepens the flavor, making them the perfect fall treat.
And of course, the Hershey’s Kisses add that iconic touch, making these cookies not only delicious but also pop on the platter.
Whether you’re baking for a family gathering, a holiday party, or just because you’re in the mood for something sweet, these chewy cookies might be the best part.
The recipe is simple enough for beginner bakers, yet the results are impressive enough to make you look like a pro during the holiday season.
Plus, who can resist the classic combination of chocolate and pumpkin spice? These Blossom Cookies are a sure way to win!
Some of our other favorite HOLIDAY COOKIE RECIPES we have on our site include: Iced Pumpkin Oatmeal Cookies Recipe, Best No-Bake Chocolate Peanut Butter Cookies Recipe, and The Best Vanilla Meringue Cookies Recipe.
WHY THIS RECIPE WORKS:
- Perfect Fall Flavor: The blend of cinnamon and pumpkin spice, combined with the rich taste of dark brown sugar, makes these cookies a fall favorite.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible for bakers of all levels.
- Fun and Festive: Topping each cookie with a Hershey’s Kiss adds a fun, festive touch that everyone will love.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Pumpkin spice blend
- Unsalted butter, room temperature
- Granulated sugar
- Brown sugar
- Pumpkin puree
- Egg, room temperature
- Hershey’s Kisses
HOW TO MAKE BLOSSOM COOKIES:
- Heat oven to 400°F. Prepare two 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 in the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand micer, 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 stir it in until combined with no dry patches.
- Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape dough into balls.
- Place them on the prepared cookie sheets about 1 inch apart.
- Bake for 8-10 minutes or until the cookies are puffed and the edges are set.
- Remove the cookie sheets from the oven and immediately press one of the milk chocolate kisses into the center of each cookie.
- Transfer the cookies to a wire rack and allow them to cool completely. The candies will look like they are melting, but do not disturb them; they will resolidify in the correct shape.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE PUMPKIN PIE FILLING?
No, using pumpkin pie filling in this recipe isn’t a good idea.
Pumpkin pie filling is already sweetened and spiced, which will change the texture and flavor of these cookies.
To get the best results, stick with pure pumpkin puree.
It mixes perfectly with the dry ingredients like flour and baking soda in your large bowl, helping the dough form just right.
CAN I USE A DIFFERENT CANDY MIDDLE?
Absolutely! While Hershey Kisses are the classic choice for these cookies, you can definitely experiment with other candies.
Rolos or peanut butter cups would be delicious alternatives, especially if you’re a fan of chocolate blossom cookies or peanut butter cookies.
Just remember to place the candy in the center of the cookie right after they come out of the oven, ensuring they stay soft and chewy.
ANY ADDITIONS?
Whether into the batter or the top of the cookie, it’s a fairly straightforward cookie to change up!
- White chocolate chips: Mix into the dough for a sweeter twist.
- Chopped pecans: Add for a bit of crunch and extra flavor.
- Cinnamon sugar coating: Roll the dough balls in a cinnamon-sugar mixture before baking for a spiced coating.
- Orange zest: Adds a fresh, citrusy note that complements the spices.
- Nutmeg: A pinch in the dough enhances the warm spice flavor of these golden brown cookies.
- Maple syrup drizzle: Drizzle on top after baking for added sweetness and fall flavor.
- Pumpkin seeds: Sprinkle on top for a crunchy texture.
- Mini marshmallows: Add on top just before baking for a gooey treat.
- Dark chocolate chips: For a richer chocolate flavor in the dough.
- Festive sprinkles: Add holiday-themed sprinkles for a festive touch.
ANY SUBSTITUTIONS?
This is no plain old sugar cookie! It’s become a classic recipe in our home.
Don’t forget to save the recipe card!
- Butter: Substitute with margarine or coconut oil for a dairy-free option.
- Sugar: Use coconut sugar or maple sugar for a different sweetness profile.
- Egg: Replace with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for a vegan option.
- Flour: Use gluten-free flour to accommodate gluten sensitivities.
- Hershey’s Kisses: Substitute with dairy-free chocolate for a vegan version.
- Pumpkin spice blend: If you don’t have a blend, use a mix of cinnamon, nutmeg, and cloves.
HOW TO STORE:
Room Temp: Store the cookies in an airtight container at room temperature for up to 1 week.
This keeps them fresh and chewy.
Freezer: You can freeze the cookies for up to 3 months.
Just make sure to place them in a freezer-safe bag or container.
Thaw at room temperature before serving to enjoy the best texture.
I like to make frozen cookie dough balls to easily bake them later!
DANA’S TIPS AND TRICKS:
- Use room temperature ingredients: This helps the ingredients mix together smoothly, resulting in a better texture for your cookies.
- Don’t overmix the dough: Overmixing can make the cookies tough. Mix just until the flour is incorporated.
- Chill the dough if needed: If the dough feels too soft, chill it for 20-30 minutes before rolling into balls.
- Gently press the Kisses: As soon as the cookies come out of the oven, gently press a chocolate candy piece into the center of each one. This helps them stick without melting too much.
- Use parchment paper: This prevents the cookies from sticking to the baking sheet and makes cleanup easier.
- Add an extra minute: If you like your cookies slightly crispy on the edges, bake them for an extra minute or two.
Blossom Cookies are the perfect treat for any occasion, especially during the fall season.
Want a twist on the classic peanut butter blossom cookie? Pumpkin just does it for me when the seasons change!
Bring them to your next holiday cookie exchange or holiday cookie platters.
If you like this recipe, you might also like:
If you’ve tried these BLOSSOM COOKIES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Easy Pumpkin Blossom Cookies with Chocolate Kisses
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
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- ⅔ cup light brown sugar packed
- ¾ cup pumpkin puree
- 1 large egg room temperature
- 60 Hershey’s Chocolate Kisses unwrapped
Instructions
- Heat oven to 400°F. Prepare two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.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
- Beat the butter and the sugars on medium speed in the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand micer, scraping down the sides as needed, beating for 5 to 7 minutes or until fluffy.1 cup unsalted butter, 1 ½ cups granulated sugar, ⅔ cup light brown sugar
- Add the egg and pumpkin puree, beating until evenly combined.1 large egg, ¾ cup pumpkin puree
- Add the flour mixture and stir it in until combined with no dry patches.
- Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape dough into balls.
- Place them on the prepared cookie sheets about 1 inch apart.
- Bake for 8-10 minutes or until the cookies are puffed and the edges are set.
- Remove the cookie sheets from the oven and immediately press one of the milk chocolate kisses into the center of each cookie.60 Hershey’s Chocolate Kisses
- Transfer the cookies to a wire rack and allow them to cool completely. The candies will look like they are melting, but do not disturb them; they will resolidify in the correct shape.
Notes
- Use room temperature ingredients: This helps the ingredients mix together smoothly, resulting in a better texture for your cookies.
- Don’t overmix the dough: Overmixing can make the cookies tough. Mix just until the flour is incorporated.
- Chill the dough if needed: If the dough feels too soft, chill it for 20-30 minutes before rolling into balls.
- Gently press the Kisses: As soon as the cookies come out of the oven, gently press a chocolate candy piece into the center of each one. This helps them stick without melting too much.
- Use parchment paper: This prevents the cookies from sticking to the baking sheet and makes cleanup easier.
- Add an extra minute: If you like your cookies slightly crispy on the edges, bake them for an extra minute or two.
Nutrition
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