Pumpkin Blossom Cookies

Fall is in the air, and that means pumpkin season is here! If you’re looking for a sweet treat that embodies the cozy flavors of autumn, Pumpkin Blossom Cookies are the perfect choice. These soft, spiced pumpkin cookies are a twist on the classic peanut butter blossom, but instead of a peanut butter base, they’re infused with pumpkin, warm spices, and topped with a delightful chocolate kiss.

Pumpkin Blossom Cookies are a fun and festive addition to any fall dessert table. They’re soft and chewy with a subtle pumpkin flavor, perfectly complemented by the warming blend of cinnamon, nutmeg, and ginger. And of course, the chocolate kiss in the center adds the perfect amount of indulgence to each bite.

Whether you’re baking these for a Halloween party, Thanksgiving dinner, or just because you love pumpkin, these cookies will be a hit with friends and family. They’re easy to make, full of fall flavors, and the Hershey’s kiss on top adds a playful, nostalgic twist.

Let’s dive into the recipe and learn how to bake these irresistible Pumpkin Blossom Cookies step-by-step!

Why You’ll Love This Recipe

• Full of Fall Flavor: The warm spices and pumpkin flavor make these cookies the perfect fall treat.
• Soft and Chewy: These cookies have a wonderfully soft, melt-in-your-mouth texture that’s so satisfying.
• Fun to Make: Rolling the dough in sugar and topping each cookie with a chocolate kiss makes this recipe fun for bakers of all ages.
• A Twist on a Classic: Pumpkin Blossom Cookies are a seasonal take on the traditional peanut butter blossom, making them ideal for autumn gatherings.
• Crowd-Pleaser: These cookies are perfect for sharing, whether at a fall potluck, Halloween party, or Thanksgiving dinner.

Preparation Time and Servings

• Total Time: 30 minutes (plus cooling time)
• Active Prep Time: 20 minutes
• Servings: About 24 cookies
• Calories per serving: Approximately 120 calories per cookie

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Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves (optional, for extra warmth)
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar (plus extra for rolling)
• ½ cup light brown sugar, packed
• ½ cup canned pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract
• 24 chocolate kisses (Hershey’s Kisses or similar)

Step-by-Step Instructions

Step 1: Prepare the Dough

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves (if using), and salt. Set this aside.
3. Cream the Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy—about 2-3 minutes.
4. Add Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Beat on medium speed until everything is fully combined and smooth. The dough will look slightly curdled at first, but don’t worry—that’s just the pumpkin mixing with the butter.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix—the dough should be soft and slightly sticky.

Step 2: Shape the Cookies

1. Chill the Dough (Optional): If the dough is too soft to handle, cover it and place it in the refrigerator for 20-30 minutes to firm up. This step isn’t required but can help if your dough is sticky.
2. Shape into Balls: Using a cookie scoop or a tablespoon, scoop the dough into 1-inch balls. Roll each ball between your hands to smooth it out.
3. Roll in Sugar: Pour some granulated sugar into a small bowl. Roll each dough ball in the sugar until coated. This gives the cookies a sweet, slightly crisp exterior.

Step 3: Bake the Cookies

1. Bake the Cookies: Place the sugar-coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between each one to allow for spreading. Bake for 10-12 minutes, or until the cookies are set around the edges but still soft in the center.
2. Add the Chocolate Kisses: As soon as the cookies come out of the oven, gently press a chocolate kiss into the center of each cookie. The cookies may crack slightly around the edges, which adds to their charm!

Step 4: Cool and Serve

1. Cool on a Wire Rack: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The chocolate kisses will soften from the heat of the cookies but will firm up again as the cookies cool.
2. Serve: Once cooled, your Pumpkin Blossom Cookies are ready to enjoy! These cookies are best served fresh, but they can be stored in an airtight container for several days.

How to Serve

Pumpkin Blossom Cookies are versatile and can be enjoyed in a variety of ways:

• At a Fall Gathering: These cookies are perfect for bringing to a fall potluck, Halloween party, or Thanksgiving dinner. They add a fun, seasonal twist to any dessert table.
• With a Warm Beverage: Serve these cookies with a cup of hot apple cider, spiced tea, or pumpkin spice latte for the ultimate autumn pairing.
• As a Snack: Enjoy them as a sweet afternoon treat or pack them in your kids’ lunchboxes for a festive surprise.

Additional Tips for Success

1. Use Pumpkin Puree, Not Pumpkin Pie Filling: Make sure you’re using pure canned pumpkin, not pumpkin pie filling, which contains added sugars and spices that can throw off the flavor of your cookies.
2. Chill the Dough for Easier Shaping: If your dough feels too sticky, pop it in the fridge for 20-30 minutes to firm up. This makes it easier to roll into balls and coat in sugar.
3. Don’t Overbake: The cookies should be soft and slightly chewy, so be careful not to overbake them. They’ll continue to firm up as they cool, so pull them out of the oven when the edges are set but the centers are still soft.
4. Switch Up the Kisses: While traditional Hershey’s Kisses are great, you can try different flavors like dark chocolate, caramel-filled, or even pumpkin spice-flavored kisses for a fun twist.

Recipe Variations

• Chocolate Pumpkin Blossoms: For chocolate lovers, add 2 tablespoons of unsweetened cocoa powder to the dry ingredients for a richer, chocolatey version of this recipe. The chocolate pairs beautifully with the pumpkin and spices.
• Gluten-Free Pumpkin Blossoms: You can easily make these cookies gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains xanthan gum for structure.
• Pumpkin Spice Blossoms: Intensify the pumpkin spice flavor by adding extra cinnamon, nutmeg, and ginger to the dough. You can also top the cookies with white chocolate kisses to complement the spice.
• Pumpkin Blossoms with Maple Drizzle: Drizzle the cookies with a maple glaze (made from powdered sugar, maple syrup, and a splash of milk) for an extra layer of fall flavor.

Freezing and Storage

To Store: Pumpkin Blossom Cookies can be stored in an airtight container at room temperature for up to 5 days. To keep them soft and fresh, place a slice of bread in the container with the cookies—the moisture from the bread will help keep the cookies from drying out.

To Freeze: You can freeze these cookies either before or after baking. To freeze unbaked cookies, shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag and store for up to 3 months. When ready to bake, roll the dough in sugar and bake directly from frozen, adding an extra minute or two to the baking time.

If you want to freeze baked cookies, simply place them in a freezer-safe container for up to 3 months. Let them thaw at room temperature before serving.

FAQ Section

Q: Can I use homemade pumpkin puree instead of canned?
A: Yes! Just make sure your homemade pumpkin puree is well-drained, as it tends to be more watery than the canned version. You want the puree to be thick and smooth to avoid making the dough too wet.

Q: Can I substitute the chocolate kisses with something else?
A: Absolutely! You can use other chocolate candies like Reese’s Peanut Butter Cups, Rolos, or even chocolate chips. You can also skip the chocolate altogether and drizzle the cookies with caramel or maple syrup for a different twist.

Q: Why did my cookies spread too much?
A: If your cookies spread more than you expected, it could be because the dough wasn’t chilled enough. Make sure your butter is softened, not melted, and

consider chilling the dough for 20-30 minutes before baking to help the cookies hold their shape.

Q: Can I make the dough ahead of time?
A: Yes! You can make the dough up to 2 days in advance. Store it in the refrigerator until you’re ready to bake. You can also freeze the dough balls for future use (see the freezing section above).

Conclusion

Pumpkin Blossom Cookies are the perfect way to embrace fall baking, combining the warm flavors of pumpkin and spices with the fun and nostalgia of the classic blossom cookie. These cookies are soft, chewy, and topped with a chocolate kiss, making them the ideal sweet treat for any autumn gathering. Whether you’re serving them at a Halloween party or adding them to your Thanksgiving dessert spread, they’re sure to be a hit.

So grab your favorite fall sweater, preheat the oven, and get ready to bake up a batch of these delicious Pumpkin Blossom Cookies. And don’t forget to share your baking creations with friends and family—they’re bound to disappear quickly!

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