Gingerbread Pumpkin Spice While out driving to and from school pickup, I was mulling over what cookie our daughter would bring to her school social. I’ve seen the Hershey’s Pumpkin Spice Kisses in the stores the last few weeks, and perused more than a few recipes using them.

I found a few recipes that looked promising, but I wasn’t thrilled at the idea of putting a Pumpkin Spice Hershey Kiss on top of a Pumpkin Cookie. I like Pumpkin Cookies, as pumpkin cookies – why mess with it? Then it came to me – I always wanted to make a pumpkin pie with a gingersnap crust, so why not combine the two in a cookie?

McCormick’s has a recipe for White Chocolate Kissed Gingerbread Cookies and figured it was a good start. I modified the recipe a little bit to match the spices I use to make pumpkin pie (ie: substitute in some allspice.) I rolled the cookies in some red sugar to bring a bit more of the fall feeling in, and I’m sure these cookies would look great with seasonal colored sprinkles in shape of leaves etc.

Where to find Pumpkin Spice Kisses

I got mine at Target in the candy section. Check your local grocery store or other big box store during the fall season. Or I see people also sell this stuff on Ebay – really?

Of note: the Pumpkin Spice Hershey’s Kisses melt a bit more than other Kisses (Candy Cane Blossom Recipe), but a quick chill in the freezer seemed to help, but at more than an hour later the candies are still semi-liquid and get wobbly when moved!

These cookies are AWESOME. It’s like a little bite of warm pumpkin pie. The flavors taste amazing together. Enjoy!

Gingerbread Pumpkin Spice Cookies

Yield: 5 dozen
Cook Time: 8 to 10 minutes per batch
Adapted from McCormick’s White Chocolate Kissed Gingerbread Cookies

  • 3/4 cup (1 1/2 sticks) butter, softened
  • 3/4 cup firmly packed brown sugar
  • 3 cups flour
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup molasses (I used unsulphured)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar or mix of red and white granulated sugar
  • 60 Hershey’s Pumpkin Spice Kisses unwrapped (About 1 and 1/3 bag) – chill briefly in freezer.

Directions:

Feel free to use the step by step from (Candy Cane Blossom Recipe)

  1. In a bowl mix dry ingredients: flour, ginger, cinnamon, nutmeg, allspice, baking soda and salt. Set aside
  2. In another bowl – beat butter and brown sugar with a mixer until light and fluffy.
  3. Slowly add molasses, egg and vanilla and mix well.
  4. Gradually add flour mixture until thoroughly combined.Optional: Chill dough in refrigerator if too sticky.
  5. Preheat oven to 335°F. Shape dough into 1-inch balls (use a small cookie scoop). Roll in sugar to coat. Place 2 inches apart on ungreased baking sheets. (My gas oven seems to run hot – so tweak your baking time accordingly. Original recipe says 350°F.)
  6. Bake 8 to 10 minutes or until the bottoms of cookies just begin to brown. Immediately press a Hershey’s Pumpkin Spice Kiss into center of each cookie. Place on wire racks and cool completely. Store cookies in airtight container up to 5 days.The Pumpkin Spice Kisses will be a bit wobbly and melty after you put them in, try not to move them around too much. Allow to cool completely before storing (3-4 hours depending on room temperature).
https://www.thesugarpixie.net/wp-content/uploads/2012/10/Gingerbread_Pumpkin_Spice_m.jpghttps://www.thesugarpixie.net/wp-content/uploads/2012/10/Gingerbread_Pumpkin_Spice_m-300x300.jpgthesugarpixieRecipescandy,cookies,fall,hershey kisses,kids,pumpkin,spiceWhile out driving to and from school pickup, I was mulling over what cookie our daughter would bring to her school social. I've seen the Hershey's Pumpkin Spice Kisses in the stores the last few weeks, and perused more than a few recipes using them. I found a few recipes...Misadventures and fun in the kitchen and beyond