Pumpkin Spice Snickerdoodle Kiss Cookies

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If you love peanut butter blossoms at Christmas, these are their fall cousin: thick, soft snickerdoodles rolled in cinnamon sugar and topped with a pumpkin spice kiss while they’re still warm. They’re easy enough to make with the kids, and they look adorable on a fall cookie tray or a Thanksgiving dessert table.

Tips for thick, chewy snickerdoodles

• Chill the dough. Thirty minutes in the fridge keeps the cookies from spreading.
• Pull them early. Take them out when the edges are set but the centers still look soft. They finish baking on the pan.
• Unwrap the kisses first. You need to press them in the moment the cookies come out of the oven. Little hands are great at unwrapping!
• Let them set. The kisses soften from the heat. Let the cookies cool completely so the chocolate firms back up.

Can’t find pumpkin spice kisses?

They’re a seasonal candy, so they come and go. Regular milk chocolate kisses, caramel-filled kisses or a few candy corn pieces all work just as well.

Mandie

Pumpkin Spice Snickerdoodle Kiss Cookies

Thick, chewy snickerdoodles rolled in cinnamon sugar and topped with a pumpkin spice kiss.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Chill 30 minutes mins

Total Time 1 hour hr

Servings: 24 cookies

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

Cookies

• 1/2 cup butter softened
• 1 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 tsp ground cinnamon
• 2 tbsp milk plus more if needed

Coating and topping

• 1/4 cup granulated sugar
• 1 tbsp ground cinnamon
• 24 pumpkin spice chocolate kisses unwrapped

Method

 

1. Cream the butter and sugar until smooth. Beat in the egg and vanilla, about 2 minutes.
2. Add the flour, baking powder, salt and cinnamon and mix until the dough starts to come together. Mix in the milk. If the dough is crumbly, add more milk 1 tablespoon at a time.
3. Cover and refrigerate the dough for 30 minutes. Preheat the oven to 375°F and line a baking sheet with parchment.
4. Stir together the sugar and cinnamon for coating. Roll the dough into 1-inch balls and roll each one in the cinnamon sugar.
5. Place 2 inches apart on the baking sheet and bake 10 to 12 minutes, until the edges are set.
6. Right away, press a kiss gently into the center of each cookie. Cool on the pan for a few minutes, then move to a wire rack to cool completely.

Notes

Cookie adapted from How Sweet It Is. Regular chocolate kisses work too.

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Snickerdoodle FAQ

Why are my snickerdoodles flat?

Usually the butter was too soft or the dough wasn’t chilled. Chill the dough balls for an extra 15 minutes and try again.

Can I freeze the dough?

Yes. Roll the dough into balls, freeze them on a tray, then store them in a freezer bag. Roll in cinnamon sugar and bake from frozen, adding a minute or two.

How should I store them?

In an airtight container at room temperature for up to 4 days.

You might also like:

• Easy Pumpkin Roll