Pumpkin Spice Hershey Kisses (about 30, unwrapped)
1 pouch Betty Crocker Sugar Cookie Mix
1/3 cup butter, softened
1 egg
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/2 cup sugar and 2 teaspoons cinnamon, mixed
Preheat oven to 350.
Mix sugar cookie mix, butter, egg, pumpkin, and pumpkin pie spice with a mixer or by hand until well blended. Dough will be very soft. Cover and refrigerate for at least an hour.
I tried the dough after an hour, and after sitting in the refrigerator overnight. I preferred it after it had sat all night (firmer and less messy) but it’s really up to you.
Scoop the dough out with a small cookie scoop (or a tablespoon), roll into a ball, and roll in the cinnamon sugar. If your dough is less firm due to refrigerating it less, drop it in the cinnamon sugar before you shape it. The coating will keep it from sticking to your hands.
Place cookies on an ungreased cookie sheet and bake for about 10 minutes, or until bottoms are golden brown and centers are firm. Remove from oven and immediately press a Pumpkin Spice Kiss in the center of each.
(I know that Betty Crocker also has a Pumpkin Spice Cookie mix, and that would probably work well also. I just used what I had on hand)
These cookies are soft and pumpkin-ey, but have a crunchy cinnamon sugar coating. They are perfect for a Fall get together.
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