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
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
- Cream together the butter and shortening. Add brown sugar and sugar, beat well.
- Add the egg, salt, pumpkin pie spice, baking powder, and pumpkin puree. Mix until combined.
- Gradually add the flour while mixing until all the flour is incorporated.
- Scoop out by the tablespoon, and roll the dough in the cinnamon sugar until well coated.
- 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.
- 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.
i went through the directions a few times and i couldnt see where it said that i needed to add the vanilla extract?
So sorry! Add it in step two
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?
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
THANKS SO MUCH! I WILL GIVE IT A TRY.
Do you know where to do buy cinnnamon sugar? We couldn’t find any and no one knew what it was.
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!
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!
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!
1/2 cup butter
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.
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
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
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…
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
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?