Pumpkin Kiss Cookies

These are 4-ingredient pumpkin cookies that are super easy to make! They also turned out waaaay better than I was expecting. The cookie itself is just cake mix and pumpkin puree. I was afraid they wouldn't have much flavor since you don't add any spices, but I was wrong! These cookies are packed with flavor and can be ready in less than 20 minutes.

Ingredients:

1 Spice Cake Mix 18.25 oz

14 oz can Libby’s Pumpkin

1 Bag Hershey's Pumpkin Spice Cookies

1/2 Cup sanding sugar

Directions:

1. Preheat oven to 350 degrees.

2.  In a stand or electric mixer beat the cake mix and pumpkin until well combined (about 45 seconds).

3. With a cookie scoop, scoop dough and roll top half in sanding sugar (dough is sticky) then place onto a parchment or silpat lined baking sheet.

4. 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. I immediately place cooling rack into the fridge for 15 minutes so the kisses don’t melt.

This recipe calls for sanding sugar, which I could not find at the grocery store. Instead, I used organic pure sugar cane. I thought the organic sugar worked just fine. The recipe also calls for a 14 oz can of pumpkin, but I could only find 15 oz cans. I just left a little spoonful in the can and called it good :)

Pumpkin Snickerdoodle Cookies

This recipe ended up being different than what I imagined, but it still turned out great. The cookies are more the texture of a scone than a cookie. I still enjoyed them though, and I ended up eating way too many. I will say this recipe is not as overtly pumpkin as some of the others I have tried. It is very very subtle. Still worth making! 

Ingredients:

3 3/4 cups flour

1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

For the coating:
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

1. Combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. 
2. In a large bowl, beat together butter and sugars on medium speed until well combined. 
3. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. 
4. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. 
5. Cover the dough, and refrigerate for one hour, until firm.
6. Preheat oven to 350 degrees. Line baking sheets with parchment paper. 
7. In a small bowl, mix together the sugar and spices for the sugar coating. 
8. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. 9. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.

Bake 10-12 minutes.

Pumpkin Snickerdoodles