Name: Pumpkin Kiss Cookies (Pumpkin Blossom Cookies) Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: 15.25 ounce box of Betty Crocker Spice Cake Mix; 15 ounce can of pumpkin puree; 2 Tablespoons Wilton White Sparkling Sugar; 11 ounce bag of Hershey’s Kisses Milk Chocolate filled with Caramel or regular milk chocolate

Jump to Recipe· 4.3 from 13 reviews

I absolutely adore the cozy, autumnal charm of these Pumpkin Kiss Cookies (Pumpkin Blossom Cookies) Recipe. To me, they are like little bursts of fall happiness—soft, pumpkin-spiced cake cookies crowned with a gooey chocolate and caramel kiss in the center. Every batch I make fills my kitchen with warm spices and irresistible sweetness, making it one of my go-to recipes when I want a quick treat that feels special. These cookies always bring smiles, whether for family gatherings, holiday baking, or just a simple afternoon indulgence.

Why You’ll Love This Pumpkin Kiss Cookies (Pumpkin Blossom Cookies) Recipe

What makes this recipe a standout for me is its delightful combination of flavors and textures. The spice cake mix blends seamlessly with the moist pumpkin puree, creating a cookie that’s soft and tender with just the right amount of spice warmth. Then, topping each cookie with a Hershey’s Kiss—especially the caramel-filled kind—is like adding a little surprise treasure of melty chocolate goodness in every bite. It’s exactly the kind of treat that feels festive and comforting all at once.

I also love how incredibly easy this recipe is to pull together. It hardly involves any complicated steps or obscure ingredients. With just a handful of pantry staples and less than 5 minutes of active prep, you can have dough ready to bake. That makes it perfect for last-minute holiday cookie swaps or when you want to impress guests without spending hours in the kitchen. Plus, baking in batches on two sheets means you’ll have plenty—about 50 cookies—to share or enjoy over several days.

Ingredients You’ll Need

The image shows four baking ingredients arranged on a white marbled surface. On the top left, a small white bowl filled halfway with sparkling sugar crystals has a label floating above it. To the right, there is a clear plastic bag full of light brown spice cake mix with a label on the front. Below the sugar, a white bowl is filled with silver foil-wrapped Hershey Kisses chocolates, shiny and piled high. To the right of the Hershey Kisses, there is an orange can of canned pumpkin purée with a photo of pumpkin pie on its label. Each item is clearly labeled with bold text. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are wonderfully simple but play essential roles in crafting the perfect cookie. Each one adds to the texture, flavor, or visual appeal, creating that signature Pumpkin Kiss cookie experience.

15.25 ounce box of Betty Crocker Spice Cake Mix: This is the flavored base that provides the warm spices and moist cake-like texture for the cookies.
15 ounce can of pumpkin puree: Adds moistness and a subtle pumpkin flavor that complements the spices perfectly.
2 Tablespoons Wilton White Sparkling Sugar: Sprinkled on top to give a pretty, crystallized sparkle and a touch of crunch.
11 ounce bag of Hershey’s Kisses (milk chocolate or caramel-filled): These are the iconic finishing touch that melts slightly into the center, making each cookie irresistibly gooey.

Directions

Step 1: Preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup a breeze.

Step 2: In a large mixing bowl, combine the entire box of spice cake mix with the canned pumpkin puree. Use a sturdy wooden spoon or silicone spatula to stir the mixture until it’s just combined and forms a thick dough. Be careful not to overmix.

Step 3: Using a 1-tablespoon scoop, drop rounded mounds of dough onto the prepared cookie sheets. Space the mounds about 2 inches apart to allow room for spreading during baking.

Step 4: Sprinkle each dough mound generously with the white sparkling sugar, giving the cookies a festive, glimmering finish.

Step 5: Bake the cookies in your preheated oven for 10 to 11 minutes, or until the edges feel set but the centers are still soft. This timing ensures the perfect chewy texture without overbaking.

Step 6: While the cookies bake, quickly unwrap all the Hershey’s Kisses so they’re ready to press into the hot cookies as soon as they come out of the oven.

Step 7: Immediately after removing the baking sheets from the oven, gently press one Hershey’s Kiss in the center of each cookie mound. The warmth will soften the chocolate slightly—just the way I like it!

Step 8: Allow the cookies to cool completely on the baking sheets for about 45 minutes. This cooling time lets the Hershey’s Kisses firm up again without collapsing, preserving their signature “kiss” look and texture.

Servings and Timing

This Pumpkin Kiss Cookies (Pumpkin Blossom Cookies) Recipe yields about 50 delicious cookies, so it’s perfect for sharing with friends and family or stocking your holiday cookie tin. Preparation is really quick: only about 5 minutes of active prep time. Then, the cookies need 10 to 11 minutes to bake, and finally, you’ll want to let them cool fully for approximately 45 minutes to ensure perfect texture and presentation. Altogether, the total time commitment is around 1 hour from start to finish, which I find very manageable for such a rewarding treat.

How to Serve This Pumpkin Kiss Cookies (Pumpkin Blossom Cookies) Recipe

The image shows a white parchment paper lined tray with ten golden-orange cookies. Each cookie has a rough, slightly cracked texture and is round with a small round chocolate candy placed in the center. Around the chocolate candy, there is a sprinkle of white coarse sugar crystals. One cookie is being lifted by a metal spatula with a wooden handle resting on a white marbled surface. A red and white checkered cloth is beside the tray. The photo taken with an iphone --ar 4:5 --v 7

These cookies are incredibly versatile when it comes to serving. I love offering them at holiday parties alongside a big warm mug of spiced apple cider or pumpkin spice latte because the flavors complement each other beautifully. For family dinners, they make a delightful dessert that pairs well with vanilla ice cream or whipped cream if I’m feeling indulgent.

Presentation-wise, I enjoy arranging the cookies on a large festive platter and sprinkling a little extra sparkling sugar or cinnamon around the edges for a lovely touch. If you want to make them feel extra special, adding a small leaf-shaped sugar decoration or edible gold dust can elevate the look. I always serve them at room temperature to maintain that soft yet chewy texture and the perfect melted kiss.

When it comes to drinks, they pair wonderfully with light dessert wines like a Riesling or Moscato, but I also find that a simple glass of cold milk or a creamy chai tea makes a fantastic non-alcoholic option. These cookies truly shine at holidays, cozy get-togethers, or simply as a sweet pick-me-up on a chilly afternoon.

Variations

Over time, I’ve experimented with a few twists to customize this Pumpkin Kiss Cookies (Pumpkin Blossom Cookies) Recipe and keep it fresh. If you want a gluten-free option, swapping the spice cake mix for a high-quality gluten-free spice cake or spice cookie mix works well and gives a similar texture. For a vegan version, I recommend using a dairy-free spice cake mix and vegan chocolate kisses, plus making sure your pumpkin puree is simply pure pumpkin with no additives.

If you enjoy experimenting with flavors, try adding a teaspoon of pumpkin pie spice or ground ginger to the dough to enhance the warmth and depth even more. You can also swap the classic Hershey’s Kisses for dark chocolate ones or even mint-filled kisses for a fun twist. Some folks like to roll the dough balls lightly in powdered sugar before baking for a soft-glazed look and extra sweetness.

While the recipe is designed for baking on cookie sheets, I’ve also had success shaping the dough into small muffins or bars for a different presentation, although the kiss center doesn’t work quite the same. But for that iconic cookie look and texture, baking as directed is my favorite method.

Storage and Reheating

Storing Leftovers

I always store leftover Pumpkin Kiss Cookies in an airtight container at room temperature. They stay soft and chewy for about 3 to 4 days. If you’re in a warmer climate, it’s best to keep them in a cool, dry place or in the refrigerator, but bring them back to room temperature before serving for the best texture.

Freezing

These cookies freeze wonderfully! I usually place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or zip-top bag. They keep well frozen for up to 3 months. When you’re ready to enjoy, just thaw them at room temperature for a couple of hours. It’s a great way to have a stash of fall treats ready whenever you need a cozy pick-me-up.

Reheating

To refresh the cookies after storage or freezing, I like to warm them gently in a preheated oven at 300°F for 5 to 7 minutes. This helps to soften the cookie and gently remelts the chocolate kiss, reviving that melty center I crave. Avoid microwaving, as it can make the texture rubbery or cause the chocolate to become too hot and lose that silky quality. Oven warming keeps them tasting just like freshly baked.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can be used, but you’ll want to cook and puree it until very smooth and remove excess water, as fresh pumpkin tends to be more watery than canned. This will help keep the dough the right consistency for the cookies.

What if I don’t have a spice cake mix? Can I make this from scratch?

While the spice cake mix simplifies the process, you can recreate this recipe from scratch by mixing your own blend of flour, baking powder, brown sugar, and warming spices like cinnamon, nutmeg, ginger, and cloves. Just be prepared for more time and precise measuring.

Can I use other types of chocolate besides Hershey’s Kisses?

Absolutely! I’ve tried mini peanut butter cups, dark chocolate chunks, or white chocolate kisses, and they all work beautifully. Just be sure to place them on the cookies while still warm for that perfect melty effect.

How thick or soft are these cookies supposed to be?

The cookies are soft and cakey with a slightly chewy edge. They shouldn’t be crispy or hard. If you like gooey centers, bake just until edges are set but centers still look a bit soft before adding the chocolate kisses.

Can I prepare the dough ahead of time?

Yes! You can prepare the dough and store it covered in the refrigerator for up to 24 hours. Just scoop and bake as directed when you’re ready. The flavors might even deepen a bit with resting!

Conclusion

If you love the idea of cozy pumpkin flavors wrapped up in a soft cookie crowned with melty chocolate, you really have to try this Pumpkin Kiss Cookies (Pumpkin Blossom Cookies) Recipe. It’s one of my favorite fall and holiday treats that’s quick to make, fun to share, and simply delicious every single time. I can’t wait for you to experience the magic of these cookies and add them to your baking repertoire!