Anything with a Hershey kiss on top is my favorite thing to bake. That was the first thing I changed when I updated my peanut butter, chocolate-peppermint, cinnamon spice, or Oreo-stuffed white chocolate raspberry blossoms… I’ll be honest: it’s all about pressing a chocolate candy into a just-baked cookie and making those signature crinkles.
I love a good sparkling, sugary-crisp crinkle.
This fall, the only thing I wanted to bake (besides everything pumpkin) was a repeat of last year’s cinnamon kiss cookies. They were simple, chewy, and full of fall flavor … and even better when paired with a pumpkin spice latte for breakfast. And after snooping at what you’ve been pinning lately, I was inspired and determined to combine the sugar & spice swirls of gingerdoodles with the pumpkin spice Hershey kiss of those cinnamon blossoms we’re all obsessed with.
There’s three parts to these gingerdoodle kiss cookies.
❤ Chilled pumpkin snickerdoodle dough
Oh… and a quick dunk in a bowl of nutmeg-spiked cinnamon-sugar. I ❤ fall.
Rolled together, it’s hard to tell we’re baking with two different doughs. Don’t worry… all your hard work hasn’t gone to waste. Here’s a sneak peek at the cookie bottoms!
First up, the gingersnap dough.
If you have ten minutes, you can easily mix together a half-batch of the soft-baked, spicy-sweet gingersnap dough used in my original gingerdoodle recipe. Rich with ginger, cinnamon, and molasses, this recipe needed no improvement (except in quantity!).
Next, the snickerdoodle dough.
Because it’s October and let me live, I took things one step further by swapping out the snickerdoodle dough for pumpkin snickerdoodle dough. Pumpkin snickerdoodles have been on my fall to-bake list for the past two or three years and I’m so glad I waited for this moment to test the recipe. With the addition of some fall spices, a few tablespoons of pumpkin puree, a little vanilla, and some extra brown sugar, this cookie dough had all the cinnamon-sugar flavor of the classic snickerdoodle, with the subtle pumpkin flavor I plan on craving from now until December.
Because we’re baking with pumpkin, the dough is soft and nearly impossible to roll at room temperature. Chilling the dough for at least one hour (I was too lazy to bake and chilled mine overnight) made the sticky-soft dough pliable enough to roll into balls.
As someone who likes her cookies soft-baked and pillowy, the addition of pumpkin turned these blossoms into the fat, puffy, cinnamon-sugar clouds I was hoping for. Where the original gingerdoodle cookies were thin and chewy, these baked up into perfectly soft (but un-cakey) chewy cookies. And they stay soft! Even several days later.
Last… the pumpkin spice Kisses.
The secret to keeping your chocolate from melting?
1. Freeze your Hershey Kisses.
2. Allow cookies to cool three minutes out of the oven before pressing your Kisses on top.
3. Place the entire baking sheet into the freezer until chocolate sets.
P.S. An anticipated FAQ: I found my pumpkin Kisses at Target. Can’t find them in anywhere near you? Try caramel Kisses or use the back of a spoon to make a thumbprint-shape indent and fill with a sprinkle of white chocolate chips!
Pumpkin Spice Kiss Gingerdoodle Blossoms
Pinch of nutmeg
Bake. Bake for 9-10 minutes, or until done.