Hershey's Kisses Pumpkin Spice Cookies
Add these festive thumbprint cookies to your fall rotation for autumn-inspired, delicious treats.
36 HERSHEY'S KISSES Pumpkin Spice Flavored Candies
1 cup (2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans
Additional granulated sugar
- Remove wrappers from candies. Place in freezer several hours or overnight.
- Beat butter, sugar and vanilla in large bowl until well blended. Add flour and pecans; beat on low speed of mixer until well blended. Cover; refrigerate 1 to 2 hours or until dough is firm enough to handle.
- Preheat oven to 350°F (175°C). Roll dough into 36 balls (about 1 tablespoon dough for each ball). Roll in granulated sugar. Place on ungreased cookie sheet.
- Bake 10 to 12 minutes or until cookies are set but not browned. Cool 4 minutes; press frozen candy into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack; cool completely.
Makes 36 cookies.
Hidden Pumpkin Spice Cookies Alternative: Make cookie dough as above. Using about 1 tablespoon dough for each cookie, shape dough around one candy piece (candy does not need to be frozen for this variation); roll in hand to make ball. (Be sure to cover each candy piece completely.) Roll in granulated sugar. Bake 10 to 12 minutes or until cookies are set. Cool slightly; remove from cookie sheet to wire rack. While still slightly warm, roll in powdered sugar. Cool completely. Roll again in powdered sugar just before serving.
Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.