Pumpkin Spice Kiss Cookies

Pumpkin Kiss Cookies

Cinnamon-spiced pumpkin cookies with Hershey kisses pressed into the centers. You can use any flavor kiss you like but in keeping with the spirit of the cookie and the season I highly recommend the pumpkin spice flavored version – if you can find them.

The pumpkin spice kisses have white chocolate in the centers with a pumpkin spice coating on the outside. They are best eaten with the help of a cookie.

It was my first taste of these seasonal Hershey kisses and they didn’t live up to the hype. Too artificial tasting for my liking. When I joined them with the soft, cinnamon sugar covered cookie they transformed into something way better. I couldn’t get enough. The two together are perfect.

The artificial flavor is hardly discernible among the warm spices in the cookie, the subtle pumpkin flavoring and the cinnamon sugar they’re rolled in. All combined they melt-in-your mouth making for one of the most irresistible cookies on earth.

Do you make special treats for Halloween? Do tell.

Pumpkin Spice Kiss Cookies

Pumpkin Spice Kiss Cookies

Rating: 51

Cook Time: 12 minutes

Yield: about 35 cookies

Pumpkin Spice Kiss Cookies

Cinnamon-spiced pumpkin cookies {eggless} with Hershey kisses pressed into the centers.


1/2 cup unsalted butter, room temperature
1 cup granulated sugar, divided
1/2 cup dark brown sugar
1/3 cup pumpkin puree (not pumpkin pie filling)
1/2 teaspoon vanilla extract
1 + 1/2 cups all-purpose flour
2 tablespoons + 1/2 teaspoon ground cinnamon, divided
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 bag Hershey Kisses (preferably Pumpkin Spice flavor), unwrapped


  1. Line 2 large cookie sheets with silpats or parchment paper.
  2. In a large mixing bowl or stand mixer beat the butter, 1/2 cup granulated sugar and the brown sugar together on medium speed 2 minutes. Add the pumpkin and vanilla beat on low 1 minute.
  3. In a small bowl whisk together the flour, 1/2 teaspoon cinnamon, cloves, ginger, baking soda, baking powder and salt. Add to the sugar mixture and beat on low just until combined. Refrigerate 1 hour (or longer).
  4. Preheat oven to 350 degrees F. Whisk the remaining 1/2 cup sugar with 2 tablespoons cinnamon in a wide, shallow bowl.
  5. Scoop up level tablespoons of the dough and roll into a ball then roll in cinnamon sugar. Place on cookie sheets 2 inches apart and bake 12 minutes.
  6. Remove from oven and press a kiss into the center of each one. Cool completely on wire racks. Store in tightly covered containers up to a week.


Adapted from Caramel Stuffed Pumpkin Cookies

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


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