Pumpkin Blossom Delights

Embrace the cozy flavors of autumn with these utterly adorable Pumpkin Blossom Cookies! This recipe transforms simple spice cookies into delightful miniature pumpkins, crowned with sweet pumpkin spice Hershey’s Kisses, perfect for any fall gathering or a comforting treat at home.

A Note on Ingredients: This beloved recipe was first developed in 2017. As of 2019, Hershey’s unfortunately discontinued their popular Pumpkin Spice Kisses. But don’t worry! You can easily substitute them with candy corn pumpkins for a festive look, or pipe a small dollop of orange frosting into the center of each warm cookie to create your own pumpkin shape. Creativity in the kitchen is always encouraged!

The Quest for Seasonal Flavors: Finding Your Perfect Pumpkin Kiss

There’s nothing quite like the thrill—and sometimes the frustration—of hunting for a specific seasonal ingredient. The excitement builds as you plan your recipe, only to face the daunting task of checking multiple stores. You call around, scour websites, and finally, a glimmer of hope: one store, often your trusty Target, shows it in stock. This was precisely my adventure when trying to track down those elusive pumpkin spice Hershey’s Kisses.

While the original Pumpkin Spice Kisses have been discontinued by Hershey’s, their memory lives on, inspiring us to find equally charming alternatives. When they were available, Target was often the hidden gem where you could find these seasonal treasures. You had to act fast, though, before all the fall baking supplies vanished from the aisles. Even if you can’t find the exact Kisses today, the spirit of this cookie remains vibrant, easily achievable with the suggested substitutes.

The charm of these cookies isn’t just in their taste, but in the delightful visual appeal they bring to any autumn spread. Whether you opt for a creative frosting dollop, a candy corn pumpkin, or perhaps even a different pumpkin-flavored chocolate, the essence of these festive treats is sure to brighten your day and delight your taste buds. This recipe proves that even when an ingredient becomes a sweet memory, the magic of baking can always find a way to shine through with delicious alternatives.

A Sweet Tradition: The Inspiration Behind Pumpkin Blossom Cookies

The journey to creating these adorable pumpkin spice cookies began with a cherished family tradition. I have five wonderful nieces and nephews who live in Minnesota, and for each of their birthdays, they get to pick any cookie they desire. I then bake their chosen treat with love and mail it to them, a small gesture that bridges the distance with sweetness. It’s a tradition that brings immense joy, and it often sparks new creative baking ideas.

It was my nephew’s birthday, and he requested classic peanut butter blossoms. As I was preparing his beloved cookies, a festive thought popped into my mind: could I adapt this classic “blossom” concept for fall? That’s when the vision of these Pumpkin Blossom Cookies came to life. The distinct shape of Hershey’s Kisses, combined with the availability of pumpkin spice flavored ones (back in the day!), seemed like the perfect canvas to create miniature, edible pumpkins. It was an idea born from love, tradition, and a desire to capture the essence of autumn in a sweet, delightful form.

Crafting the Perfect Pumpkin Look

With the idea firmly planted, transforming the Hershey’s Kisses into pumpkins required just a touch of creativity. The key was to gently snip off the pointy tops of the Kisses, creating a flatter, more pumpkin-like silhouette. This simple step makes a significant difference in their final appearance, giving them that endearing, rounded gourd shape. Once these modified kisses are pressed into the warm spice cookies, they truly begin to resemble miniature pumpkins.

The finishing touches are what truly bring these cookies to life. All you need are some broken pretzel pieces for rustic stems and a vibrant batch of green buttercream. A small piping bag fitted with a tiny round tip (or even just a snipped corner of a Ziploc bag) allows you to pipe delicate green leaves and whimsical vines around the base of the “pumpkin.” Then, carefully insert a small pretzel piece at the top for the stem. The contrast of the sweet spice cookie, the creamy chocolate (or alternative), and the salty crunch of the pretzel creates a symphony of textures and flavors that is simply irresistible.

Effortless Elegance: Spice Cookies Made With Cake Mix

One of the best secrets to these incredible fall cookies is their incredibly simple base: a box of spice cake mix. Don’t underestimate the power of a good cake mix! When combined with just a few additional ingredients—eggs, melted butter, and a touch of cream cheese—it transforms into an unbelievably soft, chewy, and flavorful cookie dough. This shortcut makes the baking process quick and stress-free, perfect for busy autumn days when you crave homemade goodness without the fuss.

The spice cake mix infuses the cookies with all those quintessential fall flavors: cinnamon, nutmeg, cloves, and sometimes a hint of ginger. Each bite is a warm embrace of autumn, perfectly complementing the sweet pumpkin spice Kisses (or your chosen alternative). The addition of cream cheese ensures a wonderfully tender crumb and a subtle tang that balances the sweetness. These cookies don’t just taste amazing; they fill your home with the most inviting aromas of the season. They are truly a testament to how simple ingredients can yield truly spectacular results, especially when topped with such a charming, festive decoration.

Watch How to Make Pumpkin Blossom Cookies

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Pumpkin Blossom Cookies

By:
Beth

Prep Time:

45 minutes

Cook Time:

8 minutes

Additional Time:

2 minutes

Total Time:

55 minutes

Servings:

24 cookies

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These are the most adorable fall cookies – pumpkin blossom cookies! An irresistible spice cookie base topped with festive pumpkin “kisses” and charming pretzel stems.

Equipment

• Glass Mixing Bowl
• Electric Mixer (stand or hand-held)
• Silicone Baking Mat (or parchment paper)
• Cookie Dough Scoop
• Baking Sheet
• Piping Bag with Small Round Tip (or Ziploc bag)

Ingredients

For the Spice Cookies

• 1 large egg
• ½ cup (113g) unsalted butter, 1 stick, melted
• 1 box spice cake mix, 15.25 oz (e.g., Duncan Hines or Betty Crocker)
• 4 oz (114g) cream cheese, softened to room temperature
• Granulated sugar, for rolling cookies in
• Pumpkin Spice Hershey’s Kisses* (approx. 24)
• Broken pretzel pieces, for stems

Green Buttercream (small batch)

• 2 Tbsp (29g) unsalted butter, softened
• ¼ cup (28g) powdered sugar
• Kelly green food coloring

Instructions

• Prepare the Kisses (or substitutes): Unwrap all the pumpkin spice Hershey’s Kisses (or your chosen substitute like candy corn pumpkins or a similar candy). If using Kisses, carefully cut off the pointy tops to create a flatter, more pumpkin-like shape. Place the prepared Kisses in the freezer. This crucial step helps them maintain their shape and prevents them from melting too quickly when added to the hot cookies.
• Make the Cookie Dough: In a large mixing bowl, combine the large egg, melted butter, and the entire box of spice cake mix. Beat with an electric mixer on medium speed until the ingredients are just combined and a thick dough forms. Next, add the softened cream cheese and continue to beat until it’s fully incorporated and the dough is smooth. Do not overmix. Refrigerate the cookie dough for at least 30 minutes. This chilling time helps the dough firm up, making it easier to handle and preventing the cookies from spreading too much during baking.
  1 large egg,
  1/2 cup (113g) butter,
  1 box spice cake mix,
  4 oz (114g) cream cheese
• Prepare the Green Buttercream: While the cookie dough chills, prepare your small batch of green buttercream. In a separate small mixing bowl, beat the softened butter with an electric mixer until it’s light and fluffy. Gradually add in the powdered sugar, beating until smooth and fully combined. Incorporate a small amount of kelly green food coloring, adding more a drop at a time until you achieve your desired vibrant green hue for the pumpkin leaves and vines. Transfer this buttercream to a piping bag fitted with a very small round piping tip (or snip a tiny corner off a plastic bag).
  2 Tbsp (29g) butter,
  1/4 cup (28g) powdered sugar,
  kelly green food coloring
• Bake the Cookies: Preheat your oven to 350º F (175º C). Line a baking sheet with a silicone baking mat or parchment paper. Remove the chilled dough from the refrigerator. Using a cookie scoop (approximately 1.5 tablespoons) or by hand, form the dough into uniform balls. Roll each dough ball generously in a bowl of granulated sugar, ensuring they are well coated. Place the sugar-coated dough balls onto the prepared baking sheet, leaving about 2 inches between them. Gently flatten the tops of each dough ball very slightly with the palm of your hand or the bottom of a glass. Bake for 8 minutes. The edges should be set, but the centers should still look soft and puffy.
  sugar
• Assemble and Decorate: As soon as you remove the baking sheet from the oven, let the cookies cool on the pan for just 2 minutes. This brief cooling period helps them set slightly. Immediately retrieve your frozen Kisses (or substitutes) from the freezer. Gently but firmly press one Kiss (or substitute) into the center of each warm cookie. Allow the Kisses to melt slightly and adhere. Once the Kisses are secure, use your piping bag to pipe small green buttercream leaves or whimsical vines around the base of each “pumpkin.” Finish by gently inserting a small broken pretzel piece into the top of the Kiss to create a charming pumpkin stem. It is crucial NOT TO MOVE THE COOKIES until the Kisses (or substitutes) have completely hardened again, usually taking about 30-60 minutes, especially if you used chocolate Kisses. Once set, transfer to a wire rack to cool completely.
  Pumpkin Spice Hershey’s Kisses*,
  Broken pretzels

Notes

*This recipe was originally created in 2017. Please note that as of 2019, Hershey’s discontinued the pumpkin spice kisses. Creative and delicious alternatives include using candy corn pumpkins for the center, or simply piping a small dollop of orange frosting in the middle of the cookie to form the pumpkin base, then adding green frosting and a pretzel stem.
Storage: Store cooled pumpkin blossom cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They also freeze well for up to 2-3 months.
Variations: Experiment with other fall-themed Hershey’s Kisses flavors if available, or try regular chocolate Kisses and add a touch of orange food coloring to your cookie dough for a more intense pumpkin hue. For a simpler cookie, omit the Kisses and just pipe a swirl of pumpkin-flavored frosting.
Baking Tip: For perfectly round cookies, use a glass or round cookie cutter to gently shape any irregular edges immediately after removing them from the oven while they are still hot.

Nutrition Information (per serving)

Calories: 183kcal |
Carbohydrates: 20g |
Protein: 2g |
Fat: 11g |
Saturated Fat: 6g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 3g |
Trans Fat: 1g |
Cholesterol: 27mg |
Sodium: 206mg |
Potassium: 84mg |
Fiber: 1g |
Sugar: 14g |
Vitamin A: 222IU |
Vitamin C: 1mg |
Calcium: 37mg |
Iron: 1mg

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.