Soft, chewy Pumpkin Hershey’s Kiss cookies with pumpkin, cinnamon, chocolate make the most perfect fall cookie.
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When September rolls around, we love everything pumpkin, especially pumpkin baking. All we want to want to do is get cozy in some sweat pants and eat warm pumpkin treats. These cookies are ideal for that!
Recipe Ingredient Notes
To make Pumpkin Hershey’s Kiss Cookies, you will need the following ingredients:
- ½ cup butter softened to room temperature
- ½ cup butter flavored shortening
- 1 ½ cups sugar divided
- ⅔ cup brown sugar
- ¾ cup pumpkin puree
- 1 egg
- 4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons pumpkin pie spice
- 60 Hershey’s kisses
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Pumpkin Hershey’s Kiss Cookies
- Preheat oven to 400℉.
- 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 ½ 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.
Storing Suggestions
Cookies are exceptionally easy to store and preserve quality.
- Freezing Cookie Dough: Roll the dough into balls, then place them on a baking sheet lined with parchment paper. Freeze for about an hour, then layer the cookie dough balls with parchment paper between each layer in an airtight container. Store in the freezer for up to 3 months.
- Baked Cookies: Once cookies have cooled completely, store cookies in an airtight container on the counter for up to 4-6 days. To store baked cookies in the freezer, first freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, transfer them to a airtight container and store for up to 3 months.
- Refrigerate Cookie Dough: Store unbaked cookie dough in an airtight container in the refrigerator for up to 4 days. Allow the dough to sit on the counter for an hour to soften before scooping.
Enjoy More Delicious Pumpkin Cookie Recipes
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- 3 Ingredient Pumpkin Chocolate Chip Cookies
- Butter Pecan Pumpkin Cookies
- Healthy Pumpkin Cookies
- Nutella Pumpkin Cookies
- Protein Pumpkin Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Pumpkin Cookies with Caramel Frosting
- Pumpkin Oatmeal Chocolate Chip Cookies
- Pumpkin Snickerdoodle Cookies
- Soft Pumpkin Cookies with Cinnamon Buttercream Frosting
Pumpkin Hershey’s Kiss Cookies Recipe
Soft, chewy Pumpkin Hershey’s Kiss cookies with pumpkin, cinnamon, chocolate make the most perfect fall cookie.
Serving Cookies
Ingredients
- ½ cup butter, softened to room temperature
- ½ cup butter flavored shortening
- 1 ½ cups sugar, divided
- ⅔ cup brown sugar
- ¾ cup pumpkin puree
- 1 egg
- 4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons pumpkin pie spice
- 60 Hershey's kisses
Instructions
- Preheat oven to 400℉.
- 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 ½ 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
The most common spices used in pumpkin pie are cinnamon, nutmeg, ginger, allspice and cloves. These cookies have pumpkin spice in them, which is a combination of all of those ingredients.
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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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!
Thanks for sharing! These were yum! There is nothing better than a soft cookie!
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
Either way will work. We usually scoop the flour, tap the sides so it’s all settled and fill it to the top.
We used regular chocolate kisses, but pumpkin kisses would be so delicious!
Hi there! These look great! Question: is the non sweetened pumpkin purée something I find in a can at any local store?
Hi, could I substitute gluten free flour mix?
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.
You can buy it at most grocery stores! It will also work with canned pumpkin too!
?- 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????
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!
Absolutely. All I’ve ever bought was canned pumpkin so I was confused… Now I know to use the regular pumpkin. Thanks!
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.
Do I have to use half butter and half shortening? Couldn’t I use all butter?
try the pumpkin spice mix instead of just cinnamon…lots of flavor .I use it in cheesecakes
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.
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.
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.
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.
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!
These look good. Thanks for sharing!
Did anyone no mention of how many eggs to use for this recipe.
It’s one egg. Thanks for catching that. The recipe has been updated!
This recipes turned put really well for my bake sale! Didn’t have shortening but a mixture of coconut oil and butter worked well. Will make again.