Pumpkin Blossom Cookies bring the cozy flavors of fall to a classic cookie shape you already love. Think soft, warmly spiced pumpkin cookie dough rolled in sugar, then topped with a melty chocolate kiss. They’re simple to bake, pretty on a plate, and perfect for gatherings or a quiet afternoon treat.
If you enjoy pumpkin bread and chocolate chip cookies, this is your sweet spot. They’re not overly sweet, and the texture stays tender for days.
What Makes This Special
These cookies take the beloved peanut butter blossom format and give it a pumpkin twist. You get a soft, cakey crumb with real pumpkin puree and a gentle mix of cinnamon, ginger, and nutmeg.
The chocolate kiss on top melts slightly into the warm cookie, creating a fudgy center that sets as it cools. They’re easy enough for weeknights, yet special enough for holiday cookie trays. Plus, the dough doesn’t need hours of chilling—just a quick rest to handle more easily.
Shopping List
- All-purpose flour – for structure
- Baking powder and baking soda – to help them rise and stay soft
- Salt – balances sweetness
- Ground cinnamon, ginger, nutmeg (or pumpkin pie spice) – classic fall spice
- Unsalted butter – softened
- Granulated sugar – for sweetness and rolling
- Brown sugar – adds moisture and caramel notes
- Egg yolk – for richness without extra moisture
- Pumpkin puree (not pumpkin pie filling) – well-blotted
- Vanilla extract
- Hershey’s Kisses (or similar chocolate drops) – unwrapped
- Optional: a bit of cardamom or cloves for extra spice, turbinado sugar for rolling
Instructions
- Preheat and prepare: Heat the oven to 350°F (175°C).
Line two baking sheets with parchment paper. Unwrap about 36 chocolate kisses and set them in the fridge so they hold their shape.
- Blot the pumpkin: Spoon pumpkin puree onto a few layers of paper towel, fold over, and gently press to remove excess moisture for about 1–2 minutes. This keeps the cookies from getting too cakey.
- Whisk dry ingredients: In a bowl, whisk 2 1/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon nutmeg.
Set aside.
- Cream butter and sugars: In a large bowl, beat 1/2 cup softened butter with 1/2 cup granulated sugar and 1/2 cup brown sugar until light and fluffy, about 2 minutes.
- Add wet ingredients: Beat in 1 egg yolk, 1 teaspoon vanilla, and 1/2 cup blotted pumpkin puree until smooth. The mixture may look slightly curdled—no worries.
- Combine: Add the dry ingredients in two additions, mixing on low just until combined. The dough should be soft but not sticky.
If needed, add 1–3 tablespoons extra flour until it’s scoopable.
- Quick chill (optional but helpful): Pop the dough into the fridge for 20–30 minutes so it’s easier to roll.
- Shape and coat: Scoop 1-tablespoon portions and roll into balls. Roll each in granulated sugar (or turbinado for crunch) and place on the prepared sheets, spacing 2 inches apart.
- Bake: Bake for 9–11 minutes, until the edges look set and the tops are slightly puffed. They should not brown deeply.
- Top with chocolate: Remove from the oven and immediately press a chilled chocolate kiss into the center of each cookie.
The cookie will crack around the edges—that’s good.
- Cool: Let cookies sit on the sheet for 5 minutes to allow the chocolate to soften and set in. Transfer to a wire rack to cool completely. The chocolate will firm up again as they cool.
How to Store
- Room temperature: Store in an airtight container for 3–4 days.
Layer with parchment if stacking to protect the chocolate tops.
- Refrigerator: Keeps up to a week, but bring to room temp before serving for best texture.
- Freezer (baked): Freeze in a single layer until firm, then bag for up to 2 months. Thaw at room temp.
- Freezer (dough): Roll dough balls (without sugar), freeze until firm, then bag. Bake from frozen, adding 1–2 extra minutes.
Roll in sugar just before baking.
Why This is Good for You
These are still cookies, but they bring a few perks. Pumpkin puree adds fiber, vitamin A, and potassium. Using spices like cinnamon and ginger offers flavor without extra calories, and even a small pinch brings warmth and balance.
The recipe uses butter for flavor and a mix of white and brown sugar for moisture, keeping the cookie soft so you don’t need heavy icing. Portion size is built-in, and one cookie satisfies a sweet craving without going overboard.
What Not to Do
- Don’t use pumpkin pie filling. It’s sweetened and spiced already, which throws off the recipe.
- Don’t skip blotting the pumpkin. Extra moisture can make the cookies puffy and rubbery.
- Don’t overbake. These should be just set; extra minutes will make them dry.
- Don’t press the chocolate too late. Add the kiss right after baking so it adheres and creates that classic blossom look.
- Don’t overmix the dough. Mix until just combined to keep the crumb tender.
Recipe Variations
- Brown Butter Blossoms: Brown the butter, cool to room temp, then proceed. This adds nutty depth—especially good with extra cinnamon.
- Maple Sugar Roll: Roll the dough balls in maple sugar instead of granulated sugar for a subtle maple note.
- Chocolate Swap: Use dark chocolate kisses or mini peanut butter cups for a different finish.
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend with xanthan gum.
Chill the dough a bit longer for easier rolling.
- Dairy-Free: Use plant-based butter sticks and dairy-free chocolate drops. Texture stays similar if the butter has at least 75–80% fat.
- Spice It Up: Add a pinch of cloves or cardamom. For a chai vibe, add a bit of black pepper and extra ginger.
- Cream Cheese Center: Skip the kiss and instead indent cookies with a thumbprint, then fill cooled cookies with a tangy cream cheese frosting.
FAQ
Can I use pumpkin pie spice instead of individual spices?
Yes.
Use about 2 teaspoons pumpkin pie spice in place of the cinnamon, ginger, and nutmeg. Taste the dough and add an extra 1/4 teaspoon if you like a bolder flavor.
Why do my cookies turn out too cakey?
Too much moisture is usually the culprit. Blot the pumpkin, measure flour properly (spoon and level), and avoid overmixing. A short chill also helps the structure.
Can I make them bigger?
You can use a 2-tablespoon scoop and bake for 11–13 minutes.
Press in the chocolate kiss and let them set a few extra minutes. Bigger cookies will be softer in the center.
What if I don’t have chocolate kisses?
Use a square of dark chocolate, a chocolate disc, or a dollop of Nutella added after baking. Even a few chocolate chips pressed into the center works.
Do these spread much?
Not a lot.
They puff more than spread, creating that classic blossom shape. If yours spread too much, chill the dough longer or add 1–2 tablespoons more flour.
Can I make the dough ahead?
Absolutely. Cover and refrigerate up to 48 hours.
Let it sit at room temperature for 15–20 minutes if it’s too firm to scoop, then roll and bake.
How do I keep the chocolate from melting completely?
Use chilled kisses and press them in immediately after baking. Then let the cookies cool on the sheet for 5 minutes before moving. The chocolate will soften but keep its shape as it cools.
Wrapping Up
Pumpkin Blossom Cookies are cozy, pretty, and incredibly simple to pull off.
With warm spice and a fudgy chocolate center, they strike the right balance between nostalgic and new. Keep a batch on hand for fall gatherings, bake sales, or just a sweet afternoon pick-me-up. Once you’ve made them once, you’ll find yourself reaching for this recipe every time pumpkin season rolls around.
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