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KISSES Pumpkin Spice Cookies

  • PRINT

SKILL LEVEL : Beginner

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 36 HERSHEY'S KISSES Brand Pumpkin Spice Flavored Candies
  • 1 cup butter or margarine (2 sticks) , softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup finely chopped pecans

Directions

  • 1. Remove wrappers from candies. Place in freezer several hours or overnight.
  • 2. Beat butter, sugar and vanilla in large bowl until well blended. Add flour and pecans; beat on low speeed of mixer until well blended. Cover; refrigerate 1 to 2 hours or until dough is firm enough to handle.
  • 3. Heat oven to 350°F. Roll dough into 36 balls (about 1 tablespoon dough for each ball). Place on ungreased cookie sheet.
  • 4. Bake 10 to 12 minutes or until cookies are set but not browned. Cool 4 minutes; press frozen candy into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack; cool completely. Makes 36 cookies.
  • HIDDEN PUMPKIN SPICE COOKIES: Make cookie dough as above. Using about 1 tablespoon dough for each cookie; shape dough around one candy piece (candy does not need to be frozen for this variation); roll in hand to make ball. (Be sure to cover each candy piece completely.) Bake 10 to 12 minutes or until cookies are set. Cool slightly; remove from cookie sheet to wire rack. While still slightly warm, roll in powdered sugar. Cool completely. Roll again in powdered sugar just before serving.

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