Sunday, October 10, 2010

Chocolate Pumpkin Spice Cookies

I have tried several new recipes this weekend including: Pioneer Woman's Chicken Spaghetti (pretty good), Pioneer Woman's Monster Cookies (disappointing), Pioneer Womans' Meatloaf (OK), Vietnamese Spicy Chicken Noodle Soup (more in an upcoming FFWD post), and these Chocolate Pumpkin Spice Cookies. Of the five, these cookies will be the one that receive the most accolades around here.

My daughter LOVES Hershey Pumpkin Spice Kisses and squealed with delight when they hit the shelf at Target a few weeks ago. I love Hershey kisses and pretty much anything pumpkin but do not share my daughter's enthusiasm for them. However, when I came across this recipe for Chocolate Pumpkin Spice Cookies at Barbara Bakes, I knew this may be just the vehicle to take my feelings about these little pumpkin kisses from ambivalence to love. And I was right. As I right this, the last batch has been pulled from the oven and is cooling on the counter enticing me to eat yet another one.

Chocolate cookie batter is wrapped around each kiss and after a quick bake, the cookies come out with crackly tops and the kisses have filled the center with a just slightly melted slightly spicy, pumpkin goo. YUMMY! This recipe was orginally intended to be used with Rolo's candy which sounds delicious too. I also can see this cookie as a base for all of the various Hershey Kisses on the market these days; mint, cherry, and the rare, but divine, coconut cream variety. Mmmmm.

Chocolate Pumpkin Spice Kiss Cookies
Barbara Bakes

2 1/2 cups flour all purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened
2 teaspoons vanilla
2 eggs
48 Hershey’s Pumpkin Spice Kisses, unwrapped

1. In medium bowl, sift together flour, cocoa and baking soda.

2. In large bowl, combine sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.

3. Heat oven to 375°F. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 Hershey’s Pumpkin Spice Kiss, covering completely.

4. Place 2 inches apart on ungreased cookie sheets.

5. Bake at 375° for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.
Pin It!


  1. Hi candygirl! Those sound amazing. I'm not a baker but with all you bakers in the group I will have to start. The thought of all that gooey chocolate in the middle is yummy

  2. I came to your blog to look at your FFwD Vietnamese soup post but fell in love with this recipe! I am going to have to try it - pumpkin chocolate sounds like a match made in heaven!


Tell me what ya think!

Related Posts Plugin for WordPress, Blogger...