Home‎ > ‎Cookies‎ > ‎

Pumpkin Spice Kiss Gingerdoodle Blossoms

Pumpkin Snickerdoodle Dough

3/4 cup granulated sugar

1/4 cup brown sugar 

1/2 cup butter, softened

1 large egg

1 teaspoon vanilla extract

6 tablespoons pumpkin puree

2 cups all-purpose flour 

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1 teaspoon cinnamon 

Pinch of salt  

Pinch of nutmeg


Make snickerdoodle dough. In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, softened butter, egg, vanilla, and pumpkin. 


Add in the flour, cream of tartar, baking soda, cinnamon, salt, and nutmeg and mix on low until thoroughly combined. Let dough chill for at least 1 hour (I chilled mine overnight). 


Gingersnap Dough

6 tablespoons shortening

1/2 cup granulated sugar 

4 tablespoons molasses 

1 large egg

1 1/2 cups all-purpose flour

1 teaspoon baking soda

Pinch of salt 

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves 

1/2 teaspoon ground ginger 


Make gingersnap dough. In the bowl of a stand mixer fitted with paddle attachment, cream together the shortening and sugar. Add the molasses and egg and continue beating until combined. 


Add in the flour, baking soda, salt, cinnamon, cloves, and ginger and mix on low speed until thoroughly combined, scraping down the sides of the bowl as needed.


For rolling & making cookie blossoms 

1/2 cup granulated sugar 

1 teaspoon cinnamon

Pinch of nutmeg

1 package Hershey's Pumpkin Spice Kisses


Freeze pumpkin Kisses. Unwrap pumpkin spice Kisses and place them in a small bowl in the freezer until ready to use. 


Prep. Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or spray with baking spray; set aside. 


Sugar & spice. In a small bowl, combine the 1/2 cup granulated sugar, 1 teaspoon cinnamon, and pinch of nutmeg. Set aside.


Combine together. Combine a 1/2 tablespoon of gingersnap dough and a 1/2 tablespoon of snickerdoodle dough together and roll into one dough ball. Toss in cinnamon-sugar and place on prepared baking sheet. Keep snickerdoodle dough in the refrigerator when not using... dough quickly becomes too soft and sticky to handle when at room temperature! 


Bake. Bake for 9-10 minutes, or until done.


Stick a kiss in it. Remove from oven and allow to cool for three minutes on baking sheet. Gently press a frozen pumpkin spice kiss into the center of each cookie. The Kisses will start to get shiny and melt after a just few minutes. At this point, just pop the whole baking sheet into the freezer until the chocolate sets. 


Source: Cookie blossoms inspired and adapted from my cinnamon pumpkin spice kiss blossoms and gingerdoodles


Printed From: Bakergirl.

Comments