I love pretty much anything pumpkin flavored. I figured it was only appropriate for the first post I made on this blog to be about something that included pumpkin. I had a bag of Pumpkin Spice Hershey’s Kisses in my cabinet that I wanted to figure out how to use. So…I thought…why not make cookies? There is no better way to spend a Tuesday afternoon than filling your kitchen with freshly baked cookies!
I decided to adapt this recipe: Double Pumpkin Kissed Chocolate Chunk Cookies.
Here is the recipe:
2 sticks softened butter
1 Cup granulated sugar
3/4 Cup packed light brown sugar
2 large eggs
1 Tablespoon pure vanilla
1 Cup pumpkin, from can
3 1/4 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
12 oz bag white chocolate chips
35 or so unwrapped Pumpkin Spice Kisses, quartered
1. Preheat oven to 350 degrees F. In stand mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla until well combined then add pumpkin.
2. Place flour, salt, baking soda, cinnamon and nutmeg into large bowl; mix to combine then slowly add to wet ingredients then chocolate and kisses. Mix only until just combined.
3. Scoop medium cookie scoop of dough onto a silpat or parchment lined baking sheet, about an inch apart. The dough will be sticky Bake for 9-11 minutes or until edges just begin to brown. Let cool on pan for 5 minutes before removing.
It made 33 pretty good sized cookies!
I warn you…Your kitchen will smell delicious and you won’t be able to eat just one once you take them out of the oven! :)