Happy Monday all! I can't believe Halloween is already this weekend! Anyone else in fall's full swing of baking and roasting? I have been making a ton of squash recipes with all of the butternut squash we harvested this year. I love diving into more hearty recipes this time of year.
This morning I wanted to share a fun way to mix up a favorite cookie of mine. I normally call these peanut butter blossoms, but I stumbled up on some Hershey's Pumpkin Spice Kisses and thought this would be a delicious treat for this week! During my meal prep yesterday I made up this dough and placed it in the refrigerator while working on all the other components and then finished with these amazingly yummy cookies! I really can't believe it is almost November. I am rounding out my internship currently and have dove deep into studying for my RD exam. I can't wait to get into it. I hope you all give these a go, they are THE pumpkin spice treat!
Ingredients:
1/2 cup unsalted butter
1 cup granulated sugar- divided
1/2 cup packed light brown sugar
1/3 cup Libby's Pure Pumpkin puree
1/2 tsp vanilla extract
1 1/2 cup flour
2 Tbsp cinnamon + 1/2 tsp cinnamon- divided
1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1/4 tsp baking power
1/4 tsp salt
48 Hershey's Pumpkin Spice Milk Chocolates
How to:
Begin removing wrappers from chocolate kisses. Line two baking sheets with parchment paper.
Beat butter, 1/2 cup of granulated sugar, and brown sugar until fluffy about 2 mins.
Add pumpkin and vanilla, beat on low for about 1 min.
In a medium bowl, stir together flour, 1/2 tsp cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Gradually add dry ingredients into wet ingredients and beat mixture. Refrigerate mixture for about 20 mins.
Heat oven to 350 degrees. Remove dough from refrigerator.
Whisk the remaining 1.2 cup sugar and 2 Tbsp cinnamon in a shallow bowl. Shape dough into 1 inch balls and roll in cinnamon sugar mixture. Place on parchment lined baking sheet.
Bake 8-10 mins or until light brown. Remove from oven and immediately press chocolate into the center of each cookie. Cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely and enjoy!
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