Too Good Not to Share
Last week I posted a little about some cookies that I had baked - pumpkin spice blossoms - and how they were great the 1st day and then quite gooey the 2nd day. I found the remedy and I wanted to share this easy recipe. First you need to find the Limited Edition Pumpkin Spice Hershey Kisses. I found them at Target.
Pumpkin Spice Blossoms recipe courtesy of Picky Palate Go there and look at them - if my camera were working a little better I would have taken a picture myself. They are so yummy! But come back and read my notes below...
1 Spice Cake Mix 18.25oz
14 oz can Pumpkin
1/2 cup sanding sugar
1 bag Hershey's Pumpkin Spice Kisses
Preheat the oven to 350 degrees F. Beat the cake mix and pumpkin until well combined. With a cookie scoop, scoop dough and roll in sanding sugar (dough is sticky) then place on parchment or silpat lined baking sheet. Bake for 11-13 minutes, or until cooked through. Quickly transfer to a cooling rack and immediately press kisses into the center of each cookie. Place the cooling rack into the refrigerator for about 15 minutes so the kisses don't melt.
About 36 cookies
My notes:
1. I used granulated sugar since I did not have sanding sugar on hand.
2. I did not use parchment or silpat, just an ungreased cookie sheet.
3. I baked them for 15 minutes.
4. I left the cooling rack in the refrigerator and the cookies are still delicious a day later! Last time I left them at room temperature and that's why they became all gooey.
5. I accidentally used a 15oz can of pumpkin which could also be why they were too gooey last time.
Yum, yum, yum! Now if I could just find a gluten-free spice cake mix so Kyle can have some too!
