Pumpkin Kiss Cookies Recipe for Fall

The Pumpkin Kiss Promise

I have a little promise with autumn. When the air gets crisp, I bake. These cookies are my promise. They fill the house with a cozy smell. Doesn’t that smell amazing?

My granddaughter calls them “hug cookies.” The soft pumpkin cookie hugs the chilly chocolate kiss. It just feels right. This matters because food should make you feel good, inside and out. What is your favorite smell of fall? Is it apples, cinnamon, or pumpkin?

A Little Kitchen Secret

Here is the secret. You must freeze the kisses. I still laugh at that. The first time I didn’t, they melted into a puddle! A cold kiss stays pretty on a warm cookie.

Just pop them in the freezer when you start. They will be ready when the cookies are. It’s a simple trick that makes a big difference. Fun fact: The pumpkin puree must be from the fridge, not the pantry shelf. It helps the cookie keep its shape!

Mixing With Heart

You will make two bowls. One for dry things, one for wet. I like to mix the sugars and oil first. It looks like wet sand. Then you add the pumpkin, egg, and vanilla.

Now, add the dry mix slowly. Stir just until it comes together. A few lumps are okay. This matters because over-mixing makes a tough cookie. We want them soft and cakey. Do you prefer cakey cookies or crispy ones?

The Perfect Bake

Drop spoonfuls onto your pan. They don’t spread much. Bake them until you see little cracks on top. That’s the sign they are done. The toothpick should come out clean.

Now, work fast! Get your cold kisses. Press one into the middle of each hot cookie. It will crack a little more. That’s perfect. Let them cool completely on a rack. The waiting is the hardest part.

Sharing the Warmth

These cookies are for sharing. I always pack a few for my neighbor. Food tastes better when you give some away. It connects us.

Each cookie is a little bite of autumn. The spice, the pumpkin, the sweet chocolate. It’s a flavor hug. I would love to know, who will you share your first batch with?

Ingredients:

Ingredient	Amount	Notes
All purpose flour	1 ½ cups
Pumpkin pie spice	2 ½ teaspoons
Baking powder	½ teaspoon
Baking soda	½ teaspoon
Salt	½ teaspoon
Granulated sugar	½ cup
Brown sugar	½ cup	Dark
Canola oil	½ cup
Pumpkin puree	1 ½ cups	Refrigerated, not pumpkin pie filling
Egg	1 large
Vanilla extract	½ teaspoon
Hershey’s Pumpkin Kisses	24

My Cozy Pumpkin Kiss Cookies

Hello, dear! Come sit at the counter. I want to share my favorite fall cookie. It smells like a hug feels. These are soft pumpkin cookies with a special chocolate surprise. You press a Pumpkin Kiss right into the warm center. Doesn’t that sound lovely? I first made these for my grandson, Leo. He called them “cookie presents.” I still laugh at that. Let’s make some together. It’s easier than you think.

Step 1: First, turn your oven to 375 degrees. Now, do this important thing. Put your Hershey’s Pumpkin Kisses in the freezer. This keeps them from melting too fast later. Trust me on this. It’s a hard-learned tip. Then, get out two big bowls. In one, mix the flour, pumpkin pie spice, baking powder, baking soda, and salt. Just stir them with a fork. Set that bowl aside for now.

Step 2: Grab your second bowl. Pour in the white sugar and brown sugar. Add the canola oil. Stir it all until it looks like wet sand. Now, add the cold pumpkin puree. Stir it until it’s a lovely orange color. Doesn’t that smell amazing? Crack in the egg and add the vanilla. Mix it well again. Your arm might get a little tired. That’s how you know you’re doing it right.

Step 3: Here’s where it all comes together. Slowly add your flour mixture to the pumpkin bowl. I add it in three parts. Mix gently after each part. You’ll get a soft, thick dough. It will be sticky, and that’s perfect. Now, drop big spoonfuls onto your baking sheet. Leave space between them. They spread just a little as they bake. Quick quiz: Why do we freeze the kisses? Share below!

Step 4: Bake the cookies for 8 to 10 minutes. They are done when you see tiny cracks on top. A toothpick should come out clean. Now, work fast! Take the kisses from the freezer. As soon as the cookies are out, press one kiss into each center. You’ll hear a little sigh. The cookie might crack more. That’s just its happy smile. Let them cool completely on a rack. The waiting is the hardest part.

Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 24 cookies
Category: Dessert, Cookies

Let’s Get Creative!

Once you master the basic recipe, try a twist! It’s fun to play in the kitchen. Here are three ideas I love. My neighbor Sue adores the cheesecake version. I think you will too.

Cheesecake Swirl: Drop spoonfuls of sweetened cream cheese onto the dough before baking.

Chocolate Chip Pumpkin: Mix in a handful of dark chocolate chips with the flour.

Oatmeal Spice: Replace 1/2 cup flour with old-fashioned oats for a chewy bite.

Which one would you try first? Comment below!

Serving Them Up Right

These cookies are wonderful all on their own. But sometimes, you want to make it special. For a pretty plate, dust them with a little powdered sugar. It looks like the first frost. Serve them with a scoop of vanilla ice cream. The warm cookie and cold cream is magic. For a cozy drink, hot apple cider is my go-to. The spices dance together. For the grown-ups, a small glass of cream sherry pairs beautifully. It’s sweet and nutty. Which would you choose tonight?

Keeping Your Pumpkin Kiss Cookies Perfect

These cookies stay wonderfully soft. Let them cool completely first. Then store them in a sealed container. They will be happy on the counter for three days.

You can freeze them for later, too. I wrap pairs back-to-back in plastic wrap. Then I tuck them all into a freezer bag. My grandson loves finding them in my freezer for a surprise visit.

Batch cooking saves so much time. Mix a double batch of dough. Bake one tray now, and scoop the rest onto a sheet. Flash freeze those scoops for an hour, then bag them. You can bake just a few fresh cookies anytime. This matters because it makes a warm treat easy on a busy day.

Have you ever tried storing cookies this way? Share below!

Cookie Troubles? Let’s Fix Them Together

Is your cookie too flat? Your dough might be too warm. Chill it for 30 minutes before baking. This helps the cookie hold its shape.

Is the cookie too cakey? You may have over-measured the pumpkin. Use a spoon to lightly fill your measuring cup. Level it off with a knife. I once made a whole batch like little muffins! They were tasty but not right.

Did your Kiss melt into a puddle? Those kisses must be very cold. Keep them in the freezer until the second the cookies come out. Press them in right away. Fixing small problems builds your cooking confidence. And it makes sure every bite is just right.

Which of these problems have you run into before?

Your Pumpkin Cookie Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use your favorite 1-to-1 gluten-free flour blend. It works just fine.

Q: Can I make the dough ahead? A: Absolutely. Cover and refrigerate it for up to two days. Let it sit out for 15 minutes before scooping.

Q: What if I don’t have pumpkin pie spice? A: Mix 1 ½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp cloves. *Fun fact: this is what my spice jar looked like before they sold the mix!*

Q: Can I double the recipe? A: You sure can. Just use a very large bowl for mixing.

Q: Any extra tips? A: A small ice cream scoop makes every cookie the same perfect size.

Which tip will you try first?

From My Kitchen to Yours

I hope your kitchen smells like autumn spice now. Baking is about sharing joy. These cookies are perfect for that.

I would love to see your creations. Did you make them with a friend or your family? Show me your cookie tray!

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I look at every single photo.

Happy cooking! —Anna Whitmore.