Pumpkin Cheesecake Blossom Cookies

By CJKK

Ingredients

• 1 cup butter, still cold
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1 tsp salt
• 1 tsp baking soda
• 2 1/2 cups flour
• 1/2 cup cinnamon sugar (1/2 cup sugar + tsp cinnamon)
• approximately 4 dozen Pumpkin Spice Hershey Kisses
• 3.4 oz pudding mix, cheesecake flavored

Details

Servings 48
Adapted from somethingswanky.com

Preparation

Step 1

Makes approx 4 dozen. Preheat the oven to 350.
In the bowl of a stand mixer, beat the butter until smooth. Beat in the brown sugar and sugar.
Beat in the eggs, one at a time until creamy.
Mix in the vanilla, salt and baking soda.
Mix in the flour and pudding mix until dough forms. Chill dough for 10 minutes.
Place cookie dough balls on baking sheet two inches apart. Bake for 10 minutes.
Press a Hershey Kiss on top of each cookie immediately after removing from the oven. Transfer to a wire rack to cool completely. Store in an airtight container for up to 10 days

Notes: If you don't have a stand mixer, you can soften the butter first and mix with a hand mixer or by hand. But you must chill the dough for at least half an hour before baking.