Pumpkin Blossom Cookies: A Fall Baking Classic
There’s something magical about the combination of pumpkin, warm spices, and chocolate that makes fall baking irresistible. Among all the pumpkin desserts that pop up as soon as the leaves start changing, Pumpkin Blossom Cookies stand out as a charming, bite-sized treat that’s equal parts nostalgic and festive.
If you’ve ever had traditional peanut butter blossoms topped with chocolate kisses, this recipe takes the same beloved format but infuses it with the cozy flavors of autumn. Instead of peanut butter, the dough features pumpkin puree and pumpkin spice, resulting in soft, cakey cookies with a warm, spiced aroma. Pressing a chocolate kiss into the center while they’re still warm creates the signature “blossom” look, turning them into cookies that are not only delicious but also eye-catching.
Why Pumpkin Blossom Cookies Are Perfect for Fall
Unlike heavier pumpkin desserts such as pies and breads, these cookies are perfectly portioned, making them ideal for gatherings, bake sales, and holiday dessert spreads. They’re also quick to whip up — you don’t need hours of prep or a long bake time to bring them together.
What makes them shine is their versatility. You can stick with classic milk chocolate kisses for a traditional look and flavor, or experiment with seasonal varieties like pumpkin spice kisses, dark chocolate, or caramel-filled chocolates. Each variation puts a fun spin on the same reliable base.
Another reason these cookies are a crowd favorite? Their balance. The pumpkin dough itself is soft, moist, and lightly sweet, while the chocolate center adds a contrasting richness. This keeps the cookies from being overly sweet, making them easy to enjoy more than one (which, let’s be honest, you’ll want to).
Tips for the Best Pumpkin Blossom Cookies
- Use room-temperature butter and eggs. This helps create a smoother dough and prevents uneven baking.
- Chill the dough. Pumpkin adds moisture, so chilling the dough for 30 minutes keeps the cookies from spreading too much.
- Roll in sugar. Just before baking, rolling each dough ball in granulated sugar creates a light sparkle and subtle crunch.
- Press the chocolate kiss immediately. Do this while the cookies are still warm from the oven so the chocolate sticks without melting into a puddle.
- Don’t overbake. These cookies should stay soft and cakey, so pull them from the oven as soon as the edges are set.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1/2 cup light brown sugar, packed
- 1 large egg
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 36 chocolate kisses, unwrapped
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, pumpkin puree, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Cover the dough and refrigerate for 30 minutes to firm up.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat in granulated sugar. Place on prepared baking sheets about 2 inches apart.
- Bake for 10–12 minutes, or until edges are set and centers look slightly soft.
- Remove from oven and immediately press one chocolate kiss into the center of each cookie.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Pumpkin Blossom Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a bowl.
- Cream butter, granulated sugar, and brown sugar until fluffy. Beat in egg, pumpkin puree, and vanilla until smooth.
- Gradually add dry ingredients to wet, mixing until combined. Chill dough for 30 minutes.
- Roll tablespoon-sized scoops of dough into balls, coat in sugar, and place 2 inches apart on baking sheets.
- Bake 10–12 minutes until edges are set. Immediately press a chocolate kiss into the center of each cookie.
- Cool 5 minutes on baking sheet before transferring to a wire rack.
Notes
Creative Variations
- Double Chocolate: Use cocoa powder in the dough and dark chocolate kisses.
- Pumpkin Spice Twist: Swap plain sugar for cinnamon sugar when rolling the dough.
- Festive Flair: Add orange and black sprinkles around the edges for a Halloween version.
Serving & Storage
Pumpkin Blossom Cookies are best enjoyed fresh, but they also store beautifully. Keep them in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. If freezing, wait until cookies are completely cool before storing, and thaw at room temperature before serving.
FoodieMoms Final Thoughts
Pumpkin Blossom Cookies are a must-bake for anyone who loves the flavors of fall but wants something fun, shareable, and quick to make. With their soft pumpkin base, spiced aroma, and chocolatey centers, they bring together everything we crave during cozy autumn days. Whether you’re making them for a school bake sale, a Thanksgiving dessert spread, or just an afternoon treat with coffee, they’ll win hearts and taste buds alike.
