Double Pumpkin Kissed Chocolate Chunk Cookies
A fun and simple cookie made with pumpkin spice candy kisses.
Servings 48 regular sized cookies
Calories 155kcal
Ingredients
- 2 sticks softened butter
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 Tablespoon pure vanilla
- 1 cup pumpkin from can
- 3 1/4 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fresh grated nutmeg
- 12 oz. bag chocolate chunk pieces (or chocolate chips work fine too)
- 35 unwrapped Pumpkin Spice Kisses quartered
Instructions
- Preheat oven to 350 degrees F.
- In stand mixer, cream butter and sugars until light and fluffy.
- Beat in eggs and vanilla until well combined then add pumpkin.
- Place flour, salt, baking soda, cinnamon and nutmeg into large bowl.
- Mix to combine then slowly add to wet ingredients then chocolate and kisses. Mix only until just combined.
- If using muffin top pan, scoop 1/4 Cup dough into each muffin top cup that has been sprayed with non-stick cooking spray. Press to spread to edges.
- Bake 10-12 minutes or until edges begin to brown. Let cool in pan for 5 minutes before transferring to cooling rack.
- If using baking sheet, scoop medium cookie scoop of dough onto a silpat or parchment lined baking sheet, about an inch apart.
- Bake for 9-11 minutes or until edges just begin to brown. Let cool on pan for 5 minutes before removing.
Notes
24 large muffin top size cookies or
48 regular sized cookies
Nutrition
Calories: 155kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 112mg | Potassium: 66mg | Fiber: 1g | Sugar: 12g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg