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 SPICE SNICKERDOODLE BLOSSOMS

Makes approximately 3 dozen cookies

Ingredients:

DOUGH

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. reduced fat 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.