Boy, already Wednesday evening. This Fall Break is flying around here.
Have you all seen these crazy new Pumpkin Spice “kisses” from Hershey’s?They are fantastic and the second I heard about them I knew I had to have them.The trick is not eating them all before you bake with them.
I decided to make a fun fall cookie with my new kisses. These are just like those peanut blossoms we all know and love, but with great fall pumpkin flavors. Now, I don’t know if we can all handle the 4 ingredients it takes to make these so brace yourselves for some slaving in the kitchen. No, seriously you can have these done from start to finish in about 15 minutes! Woo Hoo, I love cake mix cookies and kisses!
Alright, I think I’m a little sleep deprived today. One more thing, go find yourselves some nice sanding sugar, it’s a bit bigger than granulated sugar and makes a big difference. I got mine at Michaels, a craft store, in the cake decorating section. I know William Sonoma carries some too. It makes for a perfect crunchy coating, definitely a must!!
Don’t they have “Fall” written all over them? Thank you Inside Hershey Blog for the great photo.
Pumpkin Spice Blossoms
- 1 Spice Cake Mix 18.25 oz
- 14 oz can Libby’s Pumkin
- ½ cup sanding sugar
- 1 bag Hershey’s Pumpkin Spice Kisses
- Preheat oven to 350 degrees F. In a stand or electric mixer beat the cake mix and pumpkin until well combined, about 45 seconds. With a cookie scoop, scoop dough and roll top half in sanding sugar (dough is sticky) then place onto a parchment or silpat lined baking sheet. Bake for 11-13 minutes, or until cooked through. Quickly transfer to a cooling rack and immediately press kisses into the center of each cookie. I immediately place cooling rack into the fridge for 15 minutes so the kisses don’t melt. I tried both ways and it melts down if just left at room temperature. Enjoy!
I couldn’t resist! Have a Great Rest of the Week!