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Pumpkin Blossom Cookies

Soft, spiced pumpkin cookies rolled in sugar and topped with chocolate kisses — a festive fall twist on the classic blossom cookie.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/2 tsp 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 pie filling
  • 1 tsp vanilla extract
  • 36 chocolate kisses unwrapped

Equipment

  • Baking sheets
  • Parchment paper
  • Mixing bowls
  • Hand or stand mixer
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a bowl.
  3. Cream butter, granulated sugar, and brown sugar until fluffy. Beat in egg, pumpkin puree, and vanilla until smooth.
  4. Gradually add dry ingredients to wet, mixing until combined. Chill dough for 30 minutes.
  5. Roll tablespoon-sized scoops of dough into balls, coat in sugar, and place 2 inches apart on baking sheets.
  6. Bake 10–12 minutes until edges are set. Immediately press a chocolate kiss into the center of each cookie.
  7. Cool 5 minutes on baking sheet before transferring to a wire rack.

Notes

Chilling the dough prevents spreading. Try different chocolate kiss flavors for fun variations.