Pumpkin Snickerdoodle Blossoms

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

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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 these pumpkin snickerdoodle cookies themselves have pumpkin in them, but in fact they are just pumpkin spice snickerdoodle blossoms. If you want real pumpkin try my snickerdoodle pumpkin butter thumbprints.

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• Roasted Beet and Tomato Salad by A Day in the Life on the Farm

One year ago: French Toast Waffles

Two years ago: No-Bake Peanut Butter Granola Bars

PUMPKIN SNICKERDOODLE BLOSSOMS

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Yield: Approximately 3 dozen Prep Time: 1 Hour 45 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups all-purpose flour
• 1 (3.4 oz.) pkg. pumpkin spice instant pudding mix
• 2-1/4 tsp baking powder
• 2/3 tsp salt
• 1/2 tsp cream of tartar
• 1 cup unsalted butter, room temperature
• 4 oz. cream cheese, room temperature
• 1-1/2 cups plus 2 Tbsp sugar
• 1 egg + 1 egg yolk, room temperature
• 2 Tbsp 2% milk
• 1-1/2 tsp vanilla extract

COATING

• 1/2 cup granulated sugar
• 4 tsp cinnamon
• 1 tsp nutmeg

FINISHING

• 36 Hershey's pumpkin spice kisses, unwrapped

Directions

1. In a medium bowl, whisk together the flour, pudding mix, baking powder, salt, and cream of tartar; set aside.
2. In a stand mixer or large bowl with electric hand mixer, cream together the butter, cream cheese, and sugar until creamy, about 2 minutes. Add eggs, milk, and vanilla, stirring until fully incorporated.
3. In a small bowl, combine sugar, cinnamon, and nutmeg, and stir to combine; set side.
4. Shape dough into walnut-sized balls (I used my medium cookie scoop to ensure they were all the same size) and roll in the cinnamon-sugar. Place on a tray, cover, and chill dough in refrigerator for one hour or overnight.
5. When ready to bake, preheat oven to 375 degrees. Line cookie sheets with parchment paper or a silicone baking mats.
6. Place cookies 2 inches apart on prepared cookie sheets Bake for 8-10 minutes, or until edges have set and tops are just set.
7. 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, and my Raspberry Hugs Cheesecake Blossoms.

Post updated 8/31/2025, photos above and below are the originals.