Pumpkin Snickerdoodle Blossoms

Get your taste buds ready for fall with these sweet and chewy snickerdoodles topped with a pumpkin spice Hershey’s Kiss. 

Despite the summer weather I am still experience, I caved into the pressures of fall baking. Although I did resist opening a can of pumpkin just yet. Instead I snagged a bag of festive candies. Fall and winter holidays bring some of the best festive candies there’s no reason to avoid them. Has anyone found the Pumpkin Golden Oreos yet? I have heard mixed reviews but still want to try them for myself.

I am starting my seasonal candy baking with the pumpkin spice Hershey’s kisses. These pumpkin kisses paired perfectly with chewy snickerdoodle cookies especially with the addition of some nutmeg into the cinnamon-sugar coating. You may be tricked into thinking the cookies themselves have pumpkin in them.

One year ago: French Toast Waffles

Two years ago: No-Bake Peanut Butter Granola Bars

PUMPKIN SNICKERDOODLE BLOSSOMS

Makes approximately 1-1/2 dozencookies

Ingredients:

DOUGH

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

1 tsp vanilla extract

1-3/4 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp cream of tartar

1/4 tsp salt

COATING

1/4 cup granulated sugar

2 tsp cinnamon

1/2 tsp nutmeg

FINISHING

18 Hershey’s pumpkin spice kisses, unwrapped

Directions:

1. In a large bowl, combine the butter and sugars, and beat on medium-high speed until light and fluffy, about 3 minutes.
2. Scrape down the sides of the bowl, add the egg, vanilla, and beat on medium-high speed until just incorporated and creamy, about 1 minute.
3. Scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, salt, and beat on low speed until just combined, about 1 minute.
4. Using a medium 2-inch cookie scoop or your hands, roll about 2 tablespoons of dough into balls and place on a large plate or tray.
5. Cover dough tightly with plastic wrap and refrigerate for at least 1 hour (up to 5 days).
6. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper, set aside.
7. In a small bowl, combine sugar, cinnamon, and nutmeg, and stir to combine. Roll each ball of dough in the cinnamon-sugar. Place dough on prepared baking sheet, spaced at least 2 inches apart.
8. Bake for 8-10 minutes, or until edges have set and tops are just set. Remove from oven and immediately press a pumpkin kiss into the center of each cookie. Allow cookies to cool on baking sheet for about 10 minutes before removing to a wire cooling rack. Let chocolate solidify before serving or storing.

Source: Adapted from Averie Cooks.