Something Swanky

Pumpkin Caramel Kiss Cookies

Tonight is Harry Potter and homemade Cinnamon Rolls over here. Doesn’t that just sound so cozy?
It really is. We’re both curled up on the couch in sweats, waiting for the cinnamon rolls to bake, and just taking in the magic of some good ol’ HP. I can’t think of a better way to welcome in October, possibly my favorite month of the year.

Harry Potter aside, this time of year really is magical, and I think it’s absolutely intoxicating.

(They’re walking into The Great Hall in the first movie, by the way. Best part, hands down.)

We’re just starting to feel a slight chill in the air around here, and it’s got all of my holiday dessert wheels in my head going into overdrive.

I’m especially in love with pumpkin and heath this year. In case you missed, so far I’ve posted  Pumpkin BTS Cake and Pumpkin Heath Caramel Bars. Both delicious. Obviously.

These cookies don’t have any Heath. Instead, the pumpkin in these cookies is complimented by my all time favorite Hershey Kiss, Caramel Filled Kisses. So, overall, the same concept of flavor combo deliciousness.

These were fabulous! I searched high and low for a good pumpkin sugar cookie recipe, because I really, really did not want these cookies to be super dense like normal pumpkin cookies. And the recipe I found worked perfectly! Two major thumbs up from the Swanks!

Recipe slightly adapted from: A Bitchin’ Kitchen

Pumpkin Caramel Kiss Cookies

Ingredients

  • 3 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tsp. pumpkin pie spice
  • 1 stick unsalted butter, room temperature
  • 1/2 c. shortening
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • cinnamon sugar to coat the cookies
  • approx. 36 Hershey Caramel Kisses

Instructions

  1. Cream together the butter and shortening. Add brown sugar and sugar, beat well.
  2. Add the egg, salt, pumpkin pie spice, baking powder, and pumpkin puree. Mix until combined.
  3. Gradually add the flour while mixing until all the flour is incorporated.
  4. Scoop out by the tablespoon, and roll the dough in the cinnamon sugar until well coated.
  5. Place on a parchment lined baking sheet, each cookie about 2 inches apart. Gently press down the cookies with the bottom of a glass, until slightly flattened.
  6. Bake at 350º for 10-12 minutes. Once removed from oven, place a hershey kiss in the center of each cookie, pressing in slightly. Let cool on the baking sheet.
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35 Responses to “Pumpkin Caramel Kiss Cookies”

  1. Chiara Piatti posted on October 21, 2012 at 3:45 pm (#)

    i went through the directions a few times and i couldnt see where it said that i needed to add the vanilla extract?

    • Ashton replied: — October 25th, 2012 @ 7:36 pm

      So sorry! Add it in step two :)

    • tracy replied: — December 20th, 2013 @ 3:46 pm

      How much is a “stick of butter”??? How many cups or ml is that?

  2. Debra Rieddle posted on October 22, 2012 at 6:27 pm (#)

    For the Pumpkin Caramel Kiss Cookies – 3 3/4 cups flour seems like a lot of flour for 36 cookies. Is that the correct amount?

    • Ashton replied: — October 25th, 2012 @ 3:10 pm

      I followed this recipe for these cookies and loved how they turned out. I thought it was too much flour too, but was pleasantly surprised at the pumpkin flavor that was totally there! Having said that, one person left a comment saying they thought it tasted too flour-y.

      I totally disagree, but I will say you probably have room to not add quite the amount of flour called for. If you wanted, maybe scale it back to 3 1/2? 3 1/4? I really loved these BECAUSE they weren’t the normal, dense pumpkin cookie. I wanted these to resemble the same consistency as a traditional peanut butter blossom cookie. But you could certainly take it less flour, more pumpkin :)

      • Debra Rieddle replied: — October 27th, 2012 @ 4:24 pm

        THANKS SO MUCH! I WILL GIVE IT A TRY.

      • Pam Powell replied: — September 24th, 2014 @ 10:56 am

        Way too much flour! It masks the pumpkin flavor…and you didn’t include the vanilla in your recipe instructions.

  3. Kathy Lawler posted on November 11, 2012 at 10:04 am (#)

    Do you know where to do buy cinnnamon sugar? We couldn’t find any and no one knew what it was.

    • Ashton replied: — November 13th, 2012 @ 12:36 am

      Hi there! I believe you CAN buy it in the spice aisle at grocery store, but I always just make it! The general rule of thumb is about 1 cup of sugar to about 1 tsp cinnamon– but you can change that up to make it as cinnamon-y or as sugar-y as you want!

  4. Jennifer posted on December 9, 2012 at 9:54 am (#)

    I made a batch of these last night for a cookie exchange (my original cookie choice was a huge epic failure). They came out amazing! I was a little concerned with the amount of flour in the recipe but once everything was mixed together the amount was perfect. If you use less then the 3 3/4 cups you get a very soft, messy dough. My son gave these an enthusiastic 2 thumbs up! These will definitely be added to my “must make” list!

  5. hedy posted on December 24, 2012 at 12:32 am (#)

    so when you say a stick of butter, does that mean one of those small sticks or a full-size stick? thanks! i plan on making these very soon!

    • Ashton replied: — December 24th, 2012 @ 4:48 pm

      1/2 cup butter :)

  6. gerri posted on January 8, 2013 at 12:15 am (#)

    My daughter and I made these over the weekend and we decided that the next batch we will add less four. Too much flour not enough flavor. We love the concept of the pumpkin meets chocolate caramel. Thank you for the recipe.

    • Ashton replied: — January 9th, 2013 @ 11:59 am

      LOL, there seems to be a 50/50 opinion split on how much flour should be used in these! I like more flour, because I want it to taste more cookie like and a little less pumpkin like. But some people have said the same thing as you and want more pumpkin! *sigh* so much controversy ;)

  7. Maggie C posted on March 28, 2013 at 10:34 am (#)

    I simply adore your recipes, only one thing wrong, I can’t get the recipe. I’ve tried on so many of them, touched the print ,and nothing happens !! Tell me what’s going on, Please I’ve been baking and cooking for 60 yrs, as wellas an avid recipe collector.God bless you girl , MC

    • Ashton replied: — March 28th, 2013 @ 9:55 pm

      Thanks so much! I replied to one of your comments about this a little earlier tonight, have you seen it yet? I’m not sure exactly what the problem is, but I made a couple of (guessing) suggestions… :)

  8. Maggie C posted on March 28, 2013 at 10:40 am (#)

    I am an avid recipe collector, and I’ve been cooking and baking for 60 yrs. I’ve been trying to copy your recipes, but every timeI press print , NOTHING happens I hope you can help me ,or else I will have to do it the old fashioned way. This way is so much faster. God Bless MC

    • Ashton replied: — March 28th, 2013 @ 6:00 pm

      Hm.. I honestly don’t know! It sounds more like some sort of connection problem… like, maybe there’s a plugin your browser doesn’t support or something? ack! Sorry– I wish I knew more and could help! Maybe try copying and pasting the recipe into a word document and printing from there? Or you could maybe subscribe to my site’s emails? And then print the emails when there’s a recipe you want to print?

  9. Courtney posted on September 10, 2013 at 11:05 am (#)

    Hey,
    is there anything I can use instead of the shortening… I have a list of nightmares that include Crisco so if I could use oil or more butter instead it would be ideal… any thoughts?

    • Ashton replied: — September 14th, 2013 @ 9:38 pm

      Butter is fine!

  10. Jacquelyn posted on September 29, 2013 at 10:37 pm (#)

    These were GREAT! I made them for a safari club fundraiser (I go to vet tech school) and people loved them! Only thing I did different was use a bit less flour.

  11. melissa posted on October 14, 2013 at 10:24 pm (#)

    I made these last night. Im not sure what i did wrong, but mine came out dense and not like the picture. yours look fluffy, mine were not. i followed the directions exactly as they are written. I also stored them in a covered container and they have become kind of mushy. maybe its the pumpkin, maybe i needed to cook them longer. i dont know. they are still really good though.

  12. Celestina posted on October 15, 2013 at 11:24 pm (#)

    Oh my pumpkin goodness! Just made these delicious pieces of heaven, and they definitely are magical!!! My new favorite pumpkin treat! Thank you so much! (Loved the Harry Potter commentary by the way, perfect additional touch) :)

  13. Colleen posted on October 19, 2013 at 4:00 pm (#)

    I never have been known for following directions very well. That being said I replaced the shortening with apple sauce and Caramel Kisses with Pumpkin Spice Kisses. My husband loved them. I will say that with the flour they are not real sweet and he liked that about them. They kind of have a pumpkin bread texture with a little treat on top.I would definitely make them again.

  14. Debbie posted on October 23, 2013 at 9:00 pm (#)

    Help!!! The caramel kisses melted and the caramel ran everywhere. They don’t look so hot and they are for a wedding :(

    • Ashton replied: — November 6th, 2013 @ 11:38 pm

      Hate to ask an obvious question, but did you put the kisses on AFTER they came out of the oven?

  15. Megan posted on November 4, 2013 at 2:48 pm (#)

    I agree with using less flour. My family and I found the cookies to be pretty bland and dry. I also refrigerated the dough so it would be less gooey when rolling in the cinnamon sugar.

  16. Jl posted on November 12, 2013 at 8:10 am (#)

    Too much flour or not enough sugar, and it made 50 cookies. Not sure if you actually tried this recipe? They were dry and not sweet, I’m sorry I wasted my time on them.

    • Ashton replied: — December 17th, 2013 @ 11:32 pm

      Of course I actually tried the recipe– where do you suppose the pictures came from? I’m sorry you had a bad experience!

  17. Rochelle posted on December 18, 2013 at 11:54 am (#)

    I made these for a cookie swap and they came out very tasty! I did alter the recipe slightly after reading the comments. I only used 3 cups of flour and added an extra tsp of pumpkin pie spices. I also opted not to use the cinnamon sugar, but I think I will make them again with it. Thanks for the great recipe!

  18. Heather k posted on December 19, 2013 at 5:20 pm (#)

    Do you think these would freeze well or last a week? I’m starting to make cookies for Christmas and am trying to plan it so I’m not making them all at once!

  19. Pam posted on September 24, 2014 at 11:42 am (#)

    Way too much flour!

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