Pumpkin Blossoms are a fun fall twist on the classic peanut butter blossom cookie. Add your favorite flavor of Hershey kiss to the center for a decadent pumpkin cookie!
Love pumpkin desserts? Our easy pumpkin bars are a fall favorite, topped with a scrumptious butter pecan frosting! Or give this classic pumpkin blondie recipe a try next.
Why This Recipe is Best
I love pumpkin desserts. From pumpkin donuts to pumpkin coffee cake, it’s all good in my book.
Today my friends, it’s all about the love of pumpkin. And these cookies are going to be a new fall favorite!
- Just 10 minutes to prep
- Chewy, lightly spiced pumpkin cookies
- Pumpkin and chocolate candies in the middle
Love cookies? Try our easy pumpkin oatmeal cookie recipe next. It’s similar to our favorite iced oatmeal cookies, with a fall twist!
Ingredient Notes
- Sugar – Light brown sugar gives a chewy texture to these cookies. Dark brown sugar is fine to use as well if that’s what you have.
- Butter – I use unsalted butter in my baking so I can control the amount of salt. If you only have salted butter, just omit the pinch of salt in the recipe.
- Flour – Regular all-purpose flour works great for these cookies. Learn how to measure flour properly so you don’t get a dense cookie.
- Pumpkin – Be sure to use 100% PURE canned pumpkin, not pumpkin pie filling.
- Hershey Kiss – The soft pumpkin-flavored Pumpkin Kisses candy at the center of a chewy cookie is a fall fest in your mouth. But I also love the original chocolate kisses at the center, so I use both!
Easy Instructions
- Mix. Beat the sugar, butter, pumpkin, egg and salt until combined. Add the flour, cinnamon, nutmeg and cloves and blend for 1 to 2 minutes, until well combined.
- Scoop. Scoop the batter into a greased mini muffin tin, distributing it evenly.
- Bake. Bake the cookies at 350 degrees F for about 18 minutes.
- Press. Remove the cookies from the oven and immediately press a Hershey’s Kiss or candy into the center of each one. Let cool in the pan for about 10 minutes then remove and enjoy!
Tips and Tricks
- Fill the mini muffin tin evenly so your cookies are the same size and bake in the same amount of time.
- Don’t overbake your pumpkin blossoms or you could have a dry, crumbly cookie. Take them out BEFORE they begin to brown.
- Candy Substitutes – Instead of pumpkin or chocolate kisses, you could also use dark chocolate, white chocolate, hazelnut or any flavor! Or try these with mini Reese’s cups or other mini candies like Snickers or Twix. Or use candy corn for a fall theme!
- Store the cookies in an even layer so the kiss in the center doesn’t get squished.
Recipe FAQs
After cooling and removing the cookies from the muffin tin, enjoy immediately or store in an airtight container for up to 3 days.
Yes! After cooling completely, place them in a freezer safe container. If you have more than one layer of cookies to freeze, put a sheet of wax paper between the layers to keep the kiss center in tact. Let thaw at room temperature when ready to serve.
The mini muffin pan makes the cookies evenly sized and creates a little “nest” for the center candy but if you don’t have one, you can still make these. Form the cookie dough into balls and place on a cookie sheet, use your hands to flatten the cookies slightly. After baking, immediately press a candy in the center.
More Pumpkin Recipes
- Pumpkin Chocolate Chip Cheesecake Bars: a layer of graham crust topped with pumpkin cheesecake and chocolate chip cookie!
- Pumpkin Chocolate Chip Cookie Dough Dip: perfect when paired with gingersnap cookies
Easy Cookie Recipes
See all Cookies recipes
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Pumpkin Blossoms
Ingredients
- 1 cup light brown sugar packed
- ½ cup unsalted butter melted
- ½ cup canned pumpkin
- 1 large egg
- pinch of kosher salt
- 1 cup all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 24 Hershey Kisses any variety, unwrapped
Instructions
- Preheat oven to 350 degrees. Spray a mini muffin pan with baking spray. Set aside.
- In a large mixing bowl, beat sugar, butter, pumpkin, egg and salt until combined. Add flour, cinnamon, nutmeg and cloves. Blend completely for 1-2 minutes.
- Using a small scoop, fill muffin pan until ALL the batter is used, evenly distributing the batter.
- Bake for about 18 minutes. Remove from oven and immediately press a Hershey Kiss in the center of each blossom.
- Allow to cool in pan about 10 minutes. Remove from pan and enjoy. Store in an airtight container at room temperature for 3 days. ENJOY.
Notes
- Other Hershey’s Kiss Flavors: Dark chocolate kisses or white chocolate hugs would be wonderful in the Pumpkin Blossoms too! Or Hazelnut. Or caramel. Okay, basically any kind of kiss will taste amazing here (except peppermint. . . I wouldn’t make these with peppermint kisses).
- Mini candy bars: Miniature snickers, Twix bars, or even Reese’s cups are other great candies to try at the center of these blossoms.
- Candy corn: For a real fall treat extravaganza, press candy corns (laying flat) onto the cookies. I’d arrange them in a star or wheel pattern for a pretty cookie, perfect for Halloween parties.
These look so delicious! Pinned!
Thank you!
Desserts are not only delicious but the shape is also very beautiful.Thank you!
Can I use mini muffin liners for these? I always have a hard time getting this kind of treat out of the mini muffin tin without destroying it. I would spray the inside of the liner like I would the tin. Thank you for your advice!
Can you use canned pumpkin pie filling and leave out the spices?
I followed this recipe exactly and they came out dry tasting. How do I fix this? Less flour? More pumpkin?
Are those really Hershey’s Kisses or are they Chocolate and Butterscotch Chips? They look so small to be Kisses.
Yep, they are Hershey Kisses. You press them in immediately after taking the cookies out of the oven, so they melt a little bit. But yes, they are full size!
I would like to know how much pumpkin to use our canned pumpkin in Canada is different then the cans in the states..Thank you
It’s 1/2 cup of canned pumpkin.
I would like to try this recipe, you wrote half a can of pumpkin how much is that exactly…I know the cans we have in Canada are different then the ones in the U.S..Thank you…Nicki
I don’t like pumpkin there is subitute that can put other item…
I bought Pumpkin Kisses purposely to make these! Could you tell me what the texture of the cookie is? Cakey or chewy like traditional pb blossoms? Also, could I make them the traditional way of rolling into balls and baking on a cookie sheet?
I used a blondie recipe as the base, so it’s definitely more chewy. However, it won’t stand up to rolling into balls, which is why I used a mini muffin pan. ENJOY!!
Super mega LOVE these! Can you believe I haven’t even had a pumpkin kiss this season yet? I know, #badfoodblogger. Must remedy that!
I need to get outside of my apple and pumpkin binge – caramel all the way! I’ve never had anything other than a pb blossom and I love the pumpkin addition! It gives it such a fun color too. You are so creative with all these seasonal candies!
Thanks girl!! 🙂
At least your yo-yoing between pumpkin and caramel! I’m just stuck on pumpkin 24/7, and I’m pretty sure my readers are going to be super annoyed before October even hits. But I can’t seem to think of anything else — not even chocolate! *hangs head in shame* It sounds like I need to go to Target or Walmart for some sweet inspiration. 😉 Love these cookie blossoms!! Pinned!
I don’t mind the pumpkin 🙂 I’ve got a few more up my sleeve as well….
Peanut butter blossoms are one of my favorite cookie — I love this pumpkin-y twist!
I’m a sucker for little pop in your mouth treats and completely in love with these pumpkin blossoms. Yum!
Pumpkin blossoms is such a genius idea! PB blossoms are one of my all-time fav cookies, but I think I’ve they’ve just met their match. These look totally amazing, Aimee!
They definitely have their place in the cookie competition! ha! Watch out pb blossoms!
These look like great treats to make for Christmas baking. They look yummy.
Thank you!! Enjoy 🙂
I’m with you Aimee! Sweets now, health later! 😉 I love simple treats like this that I can make with the kids! Simple but yummy!!
oh… I just fell in love with this recipe! It looks so tasty! I’m feeling so hungry right now… 🙂