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–+ servings
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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Pumpkin Blossom Cookies

Created by: Fun Cookie Recipes
60 cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Soft, spiced pumpkin cookies topped with a chocolate kiss, these festive cookies are perfect for fall gatherings or holiday trays. The pumpkin keeps the cookies tender, while the warm spices pair beautifully with the rich chocolate.

Equipment

2 large rimmed baking sheets
Parchment paper
Medium mixing bowl
Large mixing bowl
Hand mixer or stand mixer with paddle attachment
Measuring cups and Spoons
Kitchen scale (optional, for accuracy)
Rubber spatula
1 tablespoon cookie scoop
Wire cooling rack

Ingredients
 

  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons pumpkin spice
  • 1 cup unsalted butter at room temperature
  • 1 ½ cups granulated sugar
  • ⅔ cup light brown sugar packed
  • ¾ cup pumpkin puree
  • 1 large egg at room temperature
  • 60 chocolate kisses unwrapped

Instructions

  • Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.
    Dry ingredients including flour, spices, baking powder, baking soda, and salt combined in a glass bowl.
  • In a large mixing bowl, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
  • Add the pumpkin puree and egg, mixing until smooth. Reduce the mixer speed to low and add the dry ingredients, mixing just until combined.
  • Using a 1-tablespoon cookie scoop, portion the dough and roll into balls. Place them 1 inch (2.5 cm) apart on the prepared baking sheets.
    Pumpkin cookie dough scooped with a small cookie scoop and portioned onto a parchment-lined baking sheet.
  • Bake for 8–10 minutes, or until the cookies are puffed and the edges are set.
  • Remove from the oven and immediately press a chocolate kiss into the center of each cookie. The chocolate will soften but will firm up again as the cookies cool.
    Baked pumpkin cookies on a parchment-lined baking sheet being topped with a chocolate kiss.
  • Transfer the cookies to a wire rack and cool completely before storing.

Notes

Chocolate may develop harmless white streaks (“bloom”) when frozen.

Nutrition

Serving: 1cookie | Calories: 111kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 58mg | Potassium: 21mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 576IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg