Something Swanky

Pumpkin Cheesecake Blossom Cookies

This cookie brings together two of my favorite cookies: pudding cookies and blossom cookies! Pop a Pumpkin Spice Hershey Kiss on top of a warm cheesecake pudding cookie for a yummy (and pretty) fall treat!

Pumpkin Cheesecake Blossom Cookies | www.somethingswanky.com

Have you bought a bag of Pumpkin Spice Hershey Kisses yet?? Please say yes.

And please say you’ve been baking with them every day. And popping one in your mouth every time you walk by the pantry (or candy room/office, as the case may be…).

Puh-lease tell me I’m not alone!

Pumpkin Cheesecake Blossom Cookies | www.somethingswanky.com

Seriously. I think I could do away with Halloween and Christmas candy altogether if I could just have Pumpkin Spice Hershey Kisses…

Ok. That’s a lie. I die over Candy Candy Hershey Kisses every year too :) So get ready for that mania in a month or two!

But for now, let’s just enjoy the pumpkin time! These cookies are so great. They are a perfect balance of fall flavors– a cheesecake pudding cookie rolled in cinnamon sugar, and then a pumpkin spice Hershey Kiss plopped right on top! Eat them when they’re warm and melty, and you’ll be in pumpkin cheesecake heaven!

Pumpkin Cheesecake Blossom Cookies | www.somethingswanky.com

Pumpkin Cheesecake Blossom Cookies

Yield: approximaty 4 dozen

Ingredients

  • 1 cup butter, still cold
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 1/2 cups flour
  • 1/2 cup cinnamon sugar (1/2 cup sugar + tsp cinnamon)
  • approximately 4 dozen Pumpkin Spice Hershey Kisses
  • 3.4 oz pudding mix, cheesecake flavored

Instructions

  1. Preheat the oven to 350.
  2. In the bowl of a stand mixer, beat the butter until smooth. Beat in the brown sugar and sugar.
  3. Beat in the eggs, one at a time until creamy.
  4. Mix in the vanilla, salt and baking soda.
  5. Mix in the flour and pudding mix until dough forms. Chill dough for 10 minutes.
  6. Scoop by tablespoons and roll into a ball in your palms, and then roll each ball in the cinnamon sugar to coat well.
  7. Place cookie dough balls on baking sheet two inches apart. Bake for 10 minutes.
  8. Press a Hershey Kiss on top of each cookie immediately after removing from the oven. Transfer to a wire rack to cool completely. Store in an airtight container for up to 10 days.

Notes

If you don't have a stand mixer, you can soften the butter first and mix with a hand mixer or by hand. But you must chill the dough for at least half an hour before baking.

http://www.somethingswanky.com/pumpkin-cheesecake-blossom-cookies/

Don’t miss a bite!

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If you like this recipe, I know you’ll love these other great recipes from me and my friends!


Follw me!

Ashton

Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
Follw me!

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14 Responses to “Pumpkin Cheesecake Blossom Cookies”

  1. Stephanie @ PlainChicken posted on October 1, 2013 at 9:17 pm (#)

    Does the pudding go in with the flour? These sound delicious! I love pumpkin spice kisses.

    • Ashton replied: — October 1st, 2013 @ 9:50 pm

      Yes! Thanks for catching that! One of these days I’ll get a recipe 100% written correctly the first time ;) …eh. Probably not. But it’s a nice though anyway :)

  2. Elizabeth @ Confessions of a Baking Queen posted on October 1, 2013 at 10:46 pm (#)

    I need to re try the pumpkin spice kisses, last year I didn’t like them. Next target trip I’m getting a bag in your honor ;) LOL

  3. Averie @ Averie Cooks posted on October 1, 2013 at 11:55 pm (#)

    You’re the pudding cookie queen! Just when I think there can’t be more, you come up with another one! I bet these are SO GOOD!

  4. Emma posted on October 2, 2013 at 7:22 am (#)

    Ok its official, I have to move! We have none of this super fun seasonal stuff here in Australia.

    These look incredible and I am adding them to my “must bake” list for my next USA trip!

  5. Laura @ Lauras Baking Talent posted on October 2, 2013 at 9:34 am (#)

    Its weird I love the kisses in cookies, made some blossoms earlier this week. But I don’t like to eat them individually. Weird huh?

  6. Erin @ The Spiffy Cookie posted on October 2, 2013 at 12:02 pm (#)

    I love those pumpkin kisses last fall! I am a bit bummed that there arn’t more fun candy flavors this year though.

  7. Chandra@The Plaid and Paisley Kitchen posted on October 2, 2013 at 3:27 pm (#)

    You are not alone! I love those kisses!

  8. Nessa posted on October 2, 2013 at 8:49 pm (#)

    I love the kisses and these!

  9. Ashley W. posted on October 4, 2013 at 3:09 pm (#)

    Made these last night! They were amazing and easy to make!

  10. The Contessa (Linda) posted on October 6, 2013 at 11:29 am (#)

    Pumpkins is the star of Saturday Dishes. These would be awesome. Hope you can come.

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa

  11. Dina posted on October 6, 2013 at 1:11 pm (#)

    they look yummy!

  12. Kristen posted on October 8, 2013 at 6:28 pm (#)

    Make these! Awesome!! Everyone LOVED them.

  13. Debi posted on October 29, 2013 at 4:15 pm (#)

    JUST made these last night – they are INCREDIBLE! Know someone who doesn’t like pumpkin and tried these – don’t know about “real” pumpkin, but is a convert for this cookie. Just the right amount of spice and really a great cookie for watching any sports, or reading a book, or tea time, or… well, you get the idea!

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