Pumpkin Kiss Cookies

By srumbel

To celebrate this national food holiday I’ve brought along a new recipe for Pumpkin Kiss Cookies. They are wonderfully soft and flavorful on the outside while being slightly crispy on the outside. The Hershey Kiss pressed into the center gives them a smooth richness that compliments the cookie perfectly. The pumpkin flavor is pretty mild. My kids didn’t believe me when I told them they were pumpkin cookies. They thought them to be the traditional Peanut Butter Blossom Cookies from my archives. If you have kids with a peanut allergy these cookies would be perfect.

from jamiecooksitup.net

Ingredients

• 1/2 C butter, softened
• 1/2 C butter flavored shortening
• 1 C sugar
• 1/2 C brown sugar
• 1 egg
• 2 tsp vanilla
• 3/4 C pumpkin puree
• 4 C flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• additional sugar for rolling
• 60-70 Hershey Kisses

Details

Cooking time 60mins

Preparation

Step 1

1. Preheat your oven to 350 degrees.
2. In your stand mixer, or large mixing bowl beat the butter and shortening together for 2 minutes. Scrape the sides of the bowl with a rubber spatula and add the sugar and brown sugar. Cream together for 2 minutes.
3. Add the egg and mix until well combined.
4. Add the vanilla and pumpkin and mix until combined.
5. In a separate bowl combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
6. Pour the dry ingredients into the creamed mixture and mix just until combined.
7. Scoop the dough into 1 inch balls and roll them in sugar.
8. Bake for 7-8 minutes, or until the top of the cookies are cracked. Remove the pan from the oven immediately press a hershey kiss into the center of each one. Leave the cookies on the hot pan, allowing the to finish cooking.
Serve and enjoy!

Yield: 60-70 cookies