Pumpkin Hershey’s Kiss Cookies Recipe

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Published: September 17, 2021Author: Elyse Ellis
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Pumpkin is a family favorite ingredient in so many recipes. Add a combo of spices and you have one amazing cookie. Pumpkin Hershey's Kiss cookies are the perfect cookie the whole family will love. Stick in the Hershey's Kiss and it's the perfect combo.
Pumpkin Hershey’s Kiss Cookies Recipe

We love everything pumpkin when September rolls around. But really, these Pumpkin Hershey’s Kiss Cookies are great all year long. We stock up on canned pumpkin to get us through the whole year.

Our love for pumpkin runs deep. We love the taste of pumpkin blended with cinnamon in baked goodies. These cookies are great for a party, bbq, or family dinner.

There are few things we love as much as baking in the Fall.  When the weather starts getting cooler, all we want to do is get cozy in some sweat pants and eat warm pumpkin treats.  These cookies are perfect for that.

We made a few small changes from my Grandma’s Pumpkin Snickerdoodles and these babies were born!

Other Hershey’s Kiss options:

We added regular milk chocolate Herhey’s kisses to our Pumpkin Hershey’s Kiss cookies. But if you have a favorite Herhey’s Kiss and you feel it blends well with pumpkin flavor – go ahead and add it.

Here are a few Hershey’s Kisses that we think will go well with these cookies.

  1. Milk Chocolate with Almond Kisses
  2. Pumpkin Spice Kisses
  3. Vanilla Creme Filled Kisses
  4. Caramel Filled Kisses
  5. Special Dark Kisses
  6. Hugs Kisses 

Spices that go well with pumpkin recipes:

These Pumpkin Hershey’s Kiss cookies are easy to tweak with spices to get the perfect flavor you love with your pumpkin. You can easily add the spices that you so often find in Pumpkin Pie.

Here are a few of our favorites:

  • Cinnamon
  • Allspice
  • Ginger
  • Nutmeg
  • Cloves
  • Pumpkin Pie Spice

We love pumpkin pie spice because it is the perfect blend of most of these spices in one container. But if you have a preference for a certain spice, add it in “to taste” and you’ll love these cookies.

We love the taste of these cookies with the amounts indicated in the recipe.

We think you will also love our Peanut Butter Cookie Cups. So easy and delicious!

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How to make Pumpkin Hershey’s Kiss Cookies:

The ingredients for these pumpkin cookies are simple ones you may already have on hand.

Ingredients for Pumpkin Hershey’s Kiss Cookies Recipe
  • Preheat oven to 400 degrees.
  • In a large mixing bowl cream together the butter, shortening, sugar, and brown sugar.
  • Then stir in pumpkin and egg.
Pumpkin, Egg and Cookie dough together in a glass bowl with a wooden spoon
  • In a separate bowl sift together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
  • Add these dry ingredients to the pumpkin mixture.
Cookie dough ingredients mixed together in a glass bowl with a wooden spoon
  • Roll dough into 1 inch balls and roll into additional sugar.
Cookie dough balls on a baking sheet lined with parchment paper
  • Place dough on ungreased baking sheet (we lined ours with parchment paper) and bake for 7-9 minutes, or until lightly browned.
  • Remove from the oven and gently press a Hershey’s Kiss into the center of each cookie.
Pumpkin Hershey’s Kiss Cookies Recipe on a baking sheet lined with parchment paper

Helpful items used in this recipe

  1. Mixing Bowl Set – This set is a 6 piece set. 
  2. Cookie Sheets – These are half-sheet size and contains 2 cookie sheets. 
  3. Parchment Paper – Parchment paper that comes in sheets to fit your cookie sheets. 

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More tasty pumpkin recipes for you:

We love anything pumpkin and you will enjoy these popular pumpkin recipes:

Serves: 60

Pumpkin Hershey’s Kiss Cookies Recipe

Pumpkin Hershey's Kiss cookies are the perfect cookie the whole family will love. The soft pumpkin cookie combined with a melty chocolate kiss is a match made in heaven.
Prep Time 10 mins
Cook Time 9 mins
Total Time 19 mins
Print Pin

Ingredients

  • 1/2 cup butter softened to room temperature
  • 1/2 cup butter flavored shortening
  • 1 1/2 cups sugar divided
  • 2/3 cup brown sugar
  • 3/4 cup pumpkin puree
  • 1 egg
  • 4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 60 Hershey's kisses

Instructions

  • Preheat oven to 400 degrees F.
  • In a large bowl cream together butter, shortening, 1 cup sugar, and brown sugar.
  • Mix in pumpkin puree and egg.
  • In a separate bowl sift together flour, baking powder, soda, salt, cinnamon, and pumpkin pie spice.
  • Add dry ingredients to pumpkin mixture.
  • Roll dough into 1-inch balls and roll in additional 1/2 cup sugar.
  • Place dough on ungreased cookie sheets (we lined our baking sheets with parchment paper) and bake for 7-9 minutes, or until lightly browned.
  • Remove from the oven and gently press a Hershey's Kiss into the center of each cookie.
  • Let cool completely.

Notes

Spices that go well with this recipe:
  • Cinnamon
  • Allspice
  • Ginger
  • Nutmeg
  • Cloves
  • Pumpkin Pie Spice
We love pumpkin pie spice because it is the perfect blend of most of these spices in one container. But if you have a preference for a certain spice, add it in “to taste” and you’ll love these cookies.

Nutrition

Calories: 99 kcal · Carbohydrates: 17 g · Protein: 1 g · Fat: 3 g · Saturated Fat: 1 g · Cholesterol: 1 mg · Sodium: 59 mg · Potassium: 21 mg · Fiber: 1 g · Sugar: 10 g · Vitamin A: 480 IU · Vitamin C: 1 mg · Calcium: 24 mg · Iron: 1 mg

Equipment

  • Large Bowl
  • Mixing Bowl
  • Cookie Sheet

Recipe Details

Course: Dessert
Cuisine: American

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Pumpkin Hershey’s Kiss Cookies Recipe

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  1. Donna Howard says:
    August 28, 2014
    Sounds yummy - will make this weekend. Do you use a pumpkin kiss?? I know they are out there but just wasn't sure. I didn't see mention of what type of kiss to use. I guess it doesn't matter!
    Reply
    • Cyd says:
      August 29, 2014
      We used regular chocolate kisses, but pumpkin kisses would be so delicious!
      Reply
  2. S. Brionez says:
    August 28, 2014
    Thanks for sharing! These were yum! There is nothing better than a soft cookie!
    Reply
  3. Jessica says:
    August 28, 2014
    When you're measuring the flour, are you spooning it into your one cup? I always spoon my flour in. Some of the sites just dip their one cup into their flour. My one cup is different than theirs
    Reply
    • Cyd says:
      August 29, 2014
      Either way will work. We usually scoop the flour, tap the sides so it's all settled and fill it to the top.
      Reply
      • Jessica says:
        August 29, 2014
        Reply
  4. Tracy says:
    September 2, 2014
    Hi there! These look great! Question: is the non sweetened pumpkin purée something I find in a can at any local store?
    Reply
    • Cyd says:
      September 3, 2014
      You can buy it at most grocery stores! It will also work with canned pumpkin too!
      Reply
  5. Gail says:
    September 2, 2014
    Hi, could I substitute gluten free flour mix?
    Reply
    • Cyd says:
      September 3, 2014
      Hi Gail, we haven't tried it with gluten free flour mix. If you add it to other cookies, then it would probably work well in this recipe too.
      Reply
  6. Wendy Smith says:
    September 4, 2014
    ?- The recipe says 'pumpkin pie puree', so I'm assuming it's not regular canned pumpkin, but pumpkin that's already had spices added to it????
    Reply
    • Cyd says:
      September 4, 2014
      Pumpkin pie puree or pure pumpkin is just that...pure pumpkin with nothing added. If you choose to use pumpkin pie mix it contains a blend of spices and sugar, so you would not need to add the cinnamon. Pumpkin pie puree is blander than pumpkin pie mix in the can. Hope this helps!
      Reply
      • Wendy Smith says:
        September 4, 2014
        Absolutely. All I've ever bought was canned pumpkin so I was confused... Now I know to use the regular pumpkin. Thanks!
        Reply
  7. lisa sobota says:
    September 5, 2014
    By using the pumpkin pie can will they still taste ok i just must omit the cinnamon correct., cause i have that already on the shelf.
    Reply
    • Cyd says:
      September 9, 2014
      I would also add some cinnamon or pumpkin pie spice. Some comments have said they need a little more flavor, so you may want to add a little extra spices.
      Reply
  8. Becca says:
    September 7, 2014
    Do I have to use half butter and half shortening? Couldn't I use all butter?
    Reply
  9. Karen N says:
    September 7, 2014
    I just made these and I'm unhappy t reply that they are pretty much devoid of any flavor :( After the first 2 pans came out and I was unhappy, I added a couple tablespoons more of pumpkin and a splash of vanilla and the rest taste a little better.
    Reply
    • Helen says:
      September 9, 2014
      try the pumpkin spice mix instead of just cinnamon...lots of flavor .I use it in cheesecakes
      Reply
    • Colleen says:
      September 14, 2014
      I agree with you. It makes me sad that they didn't taste like anything. Made them as part of my sisters bridal shower dessert table and no one even knew they had pumpkin in them. Im tweaking the recipe this week and trying again using more spices and the Lorann Pumpkin Pie Emulsion.
      Reply
  10. Bob P. says:
    September 10, 2014
    These look GREAT. They resemble the Peanut Blossoms (using peanut butter). But having a peanut allergy, I was never able to sample what I made. I'm still confused with the pumpkin puree. Is pumpkin puree the same canned stuff you make pumpkin pies with (Libby's brand for example), where you add the sugars, spices, evaporated milk, etc.? I've seen the other canned pumpkin stuff that you just add to the pie shell. Thanks.
    Reply
    • Cyd says:
      September 10, 2014
      You can use either. It may have a little more flavor if you use the pumpkin pie canned pumpkin that has spices already added to it.
      Reply
  11. Kaitlin says:
    October 7, 2014
    We are making these as teacher gifts for Thanksgiving so I wanted to make sure they turned out yummy. After reading the reviews I added the pumpkin pie spice to the ingredients while preparing and they turned out delicious. I could not stop eating them!
    Reply
  12. Sherry DeWeerdt says:
    January 21, 2015
    These look good. Thanks for sharing!
    Reply
  13. amerique says:
    December 1, 2016
    I made them but used pumpkin spice kisses. I had made a similar cookie earlier in the week and it came out great. I wanted to try a different recipe and used this one. Everyone hated them! They came out thick and dry. I added an 1/8tsp of ginger and 1/8tsp of ground cloves as several comments said they were lacking flavor. the taste was good, they were just too dry to enjoy. I should have just stuck to the same recipe I tried earlier :( waisted all those kisses :(
    Reply
  14. Lori says:
    November 28, 2020
    Did anyone no mention of how many eggs to use for this recipe.
    Reply
    • Momma Cyd says:
      December 9, 2020
      It's one egg. Thanks for catching that. The recipe has been updated!
      Reply
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