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Four ingredients are all you need to make these Pumpkin Blossom Cookies! Grab a spice cake mix, can of pumpkin, Hershey’s Kisses, and decorating sugar, and let’s get started!
Four Ingredient Pumpkin Blossom Cookies
That’s right folks, FOUR INGREDIENT Pumpkin Blossom Cookies! They are so easy to make and so, so, SO good!
- They’re so easy that my 4-year-old made them all by herself {aside from opening the can of pumpkin & popping them in the oven).
- They’re so good that all 50 disappeared in 24 hours! But don’t worry, my little family didn’t eat them all ourselves. My Sunday School class ate about half of them.
Recommended Pumpkin Recipes:
- Pumpkin Sheet Cake with Browned Butter Cinnamon Icing
- Pumpkin Pie Spiced Pumpkin Bread
- Spicy Pumpkin Chili
- Pumpkin & Sausage Pasta
- Pumpkin Chocolate Chip Cheesecake Bars
COOK’S TOOLS AND INGREDIENTS:
- cookie sheets
- silicone baking mats
- mixing bowl
- wooden spoon
- 1-tablespoon scoop
- white sparkling sugar
Cook’s Note – Pumpkin Blossom Cookies:
- When you make any type of Blossom cookie, let them cool completely for the chocolate kisses to set up again before moving them off of the cookie sheets. If you don’t, you run the risk of the Hershey Kisses concaving and losing their signature shape.
Four Ingredient Pumpkin Blossom Cookies
Four ingredients are all you need to make these Pumpkin Blossom Cookies! Grab a spice cake mix, can of pumpkin, Hershey’s Kisses, and decorating sugar and let’s get started!
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Servings: 50 cookies
Calories: 75kcal
Ingredients
- 1 15.25- ounce Betty Crocker Spice Cake Mix
- 1 15- ounce canned pumpkin
- Wilton White Sparkling Sugar
- 1 11- ounce package Hershey's Kisses Milk Chocolate filled with Caramel
Instructions
- Preheat oven to 350 degrees F. Prepare 2 cookie sheets with either parchment paper or a silicone baking mat and set aside.
- In a large bowl add the spice cake mix and canned pumpkin. Mix with a large wooden spoon until just combined. Using a 1-Tablespoon scoop, scoop the cookie dough onto the prepared cookie sheets, spaced 2-inches apart. Sprinkle each dough mound with the White Sparkling Sugar. Bake for 10-11 minutes, or until the cookies are set, rotating the pans half-way through baking.
- While the cookies are baking, unwrap the Kisses. As soon as the cookies come out of the oven, work quickly to press a Hershey Kiss into the center of each cookie.
- Let the cookies cool completely on the cookie sheets before removing.
Video
Nutrition
Serving: 1cookie | Calories: 75kcal | Carbohydrates: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 66mg | Potassium: 50mg | Sugar: 8g | Vitamin A: 1410IU | Vitamin C: 0.4mg | Calcium: 24mg | Iron: 0.6mg
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Alison says
These sound delicious and super easy! I may have to give them a try this weekend!
Jillian says
They’re super easy to make, enjoy! 🙂
Laura says
They look amazing and so easy to make, children will really enjoy making them.
Kate | Veggie Desserts says
Such a fun and easy recipe! I love how versatile pumpkin puree is.
Jillian says
Me, too!
Natalia says
These pumpkin blossom cookies look amazing and are exactly what we need for this season! Will be making them with my kids this weekend!
Jillian says
Yay, enjoy!
Julia says
These would be perfect with my afternoon cuppa! Love how easy they are to make!
Jillian says
My kids love making these with me, too!
Brandi says
I love how quick and easy this recipe is. I could eat all of these.
Jillian says
Me, too!