These Pumpkin Spice Blossom Cookies are the perfect fall twist on the classic peanut butter blossom. Soft, chewy, and full of warm pumpkin spice flavor, each cookie is crowned with a rich chocolate kiss that melts slightly before setting into the center. They’re festive, fun to make, and always a hit at holiday gatherings, cookie exchanges, or as a cozy autumn treat with a cup of coffee.

Freshly baked pumpkin spice blossom cookies on a white plate, each topped with a chocolate kiss, set on an autumn-themed table with pumpkins and pinecones in the background.

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Table of Contents

Ingredient Notes

Measured ingredients for pumpkin spice blossom cookies in glass bowls on a white surface, including flour, sugars, pumpkin puree, egg, butter, chocolate kisses, and spices.

Complete list of ingredients with quantities and instructions is located in the recipe card below

Flour: Use spooned and leveled all-purpose flour or weigh using digital scales for accuracy. Too much flour can make the cookies dry.
Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling. If your puree looks watery, blot it with paper towels to remove excess moisture.
Butter: Unsalted butter works best so you can control the salt. Make sure it’s softened to room temperature for proper creaming.
Sugars: The mix of granulated and brown sugar adds both sweetness and moisture. Light brown sugar is preferred.
Spices: Pumpkin pie spice and cinnamon give the cookies their warm fall flavor. Adjust slightly to taste, or use all pumpkin spice if you don’t have cinnamon.
Chocolate kisses: Classic milk chocolate kisses are traditional, but dark chocolate or seasonal flavors (pumpkin spice, caramel, peppermint) can be used for variety.

Recipe Tips

Room temperature ingredients: Make sure the butter and egg are at room temperature so the dough mixes evenly.
Chill the dough if sticky: If the dough feels too soft to roll, refrigerate it for 20 to 30 minutes before baking.
Use parchment paper: This prevents sticking and helps the cookies bake evenly without over-browning.
Press gently: When adding the chocolate kiss, press lightly into the cookie to avoid cracking the edges.
Let cookies set: Leave the cookies on the baking sheet for 5 minutes before transferring to a cooling rack. This helps them hold their shape.
Storage: Keep in a single layer or separate layers with parchment paper so the chocolates do not smudge.

Storing and Freezing

Room temperature: Store cookies in an airtight container for up to 1 week. Keep them in a single layer or separate layers with parchment paper to prevent the chocolate from smudging.

Refrigerating: Cookies can be kept in the refrigerator for up to 3 weeks. Bring them to room temperature before serving for the best texture.

Freezing baked cookies: Once cooled, freeze cookies in a single layer on a baking sheet until solid, then transfer to an airtight container or freezer bag for up to 2 months. Thaw at room temperature. The chocolate may develop harmless white streaks, known as bloom, after freezing. Freezing cookie dough: Portion and roll the dough into balls, then freeze on a baking sheet. Once solid, transfer to a freezer bag. Bake straight from frozen, adding 1 to 2 extra minutes to the baking time.