Pumpkin Blossoms

 Pumpkin Blossoms – A fall twist on the classic peanut butter blossom cookie. Add your favorite flavor of Hershey kiss to the center for a decadent pumpkin cookie!

Pumpkin Blossoms: a fall treat based off your favorite pb blossom cookie. Add a hershey kiss in any flavor!

Hi, my name is Aimee, and I love pumpkin desserts.

Last year I shared a delicious pumpkin blondie recipe with you. It occurred to me I should turn them into little cookie bites. The result was these Pumpkin Kiss Cookies. . . or, if you prefer Pumpkin Blossom Cookies!

I know peanut butter blossoms are always a huge hit in my house. A cookie with a big chunk of candy in the center. I hear ya. And I’ve done the brownies with the candy center too.

While a lot of you are nuts about the combo of peanut butter and chocolate, I admit it’s not usually my go-to. I love a good peanut butter cookie from time to time, but my heart belongs to pumpkin.

Today my friends, it’s all about the love of pumpkin.

Pumpkin Blossoms: a fall treat based off your favorite pb blossom cookie. Add a hershey kiss in any flavor!

Pumpkin Kiss Cookies

While I’m not a huge fan of eating Hershey’s Pumpkin Kisses on their own, inside one of these blossom cookies, it’s another story! The soft pumpkin-flavored candy at the center of a chewy cookie makes for a fall treat that no one can resist.

Because I’ll never pass up the opportunity to include chocolate in a recipe, I also put original chocolate kisses at the center of half the cookies. Both tasted fantastic and I loved alternating between them!

How to Store

After cooling and removing the cookies from the muffin tin, enjoy immediately or store in an airtight container for up to 3 days.

I recommend storing them in a single layer so the kiss center doesn’t get squished.

You can also freeze Pumpkin Blossoms! 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.

Can these be made without a muffin tin?

I really love how the mini muffin pan makes the cookies evenly sized and creates a little “nest” for pressing the Hershey’s kiss into the center. If you don’t have one, you can still make these.

Form into balls and place on a cookie sheet, use your hands to flatten the cookies slightly. After baking, immediately press a Hershey’s kiss into the center of each one. Still pretty and delicious!

Candy Center Substitutes

You don’t need to stick with just original or pumpkin Hershey’s kisses here (although I love both deeply paired with these cookies). Here are a few other ideas:

  • 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.

Which candy would you choose for these chewy pumpkin blossoms?

Pumpkin Blossoms: a fall treat based off your favorite pb blossom cookie. Add a hershey kiss in any flavor!

More Pumpkin Recipes

Yield: 24 cookies

Pumpkin Blossoms

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Take your favorite peanut butter blossom cookie and transform it into this delicious Pumpkin Blossoms cookie! Perfect for fall baking!


  • 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


  1. Preheat oven to 350 degrees. Spray a mini muffin pan with baking spray. Set aside.
  2. 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.
  3. Using a small scoop, fill muffin pan until ALL the batter is used, evenly distributing the batter.
  4. Bake for about 18 minutes. Remove from oven and immediately press a Hershey Kiss in the center of each blossom.
  5. 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 109Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 13mgCarbohydrates: 15gFiber: 0gSugar: 10gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on September 23, 2014

Comments & Reviews

  1. 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!

  2. Are those really Hershey’s Kisses or are they Chocolate and Butterscotch Chips? They look so small to be Kisses.

    1. 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!

  3. 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

  4. 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

  5. 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?

    1. 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!!

  6. Super mega LOVE these! Can you believe I haven’t even had a pumpkin kiss this season yet? I know, #badfoodblogger. Must remedy that!

  7. 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!

  8. 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!

  9. I’m a sucker for little pop in your mouth treats and completely in love with these pumpkin blossoms. Yum!

  10. 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!

  11. 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!!

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