Yes—another pumpkin recipe! I can’t stop baking with pumpkin this season and I’m loving every minute. The scents of cinnamon, nutmeg and ginger drifting from the oven are motivation enough to bake all the time.
This is a fun, simple cookie with lots of autumn character. I’m a sucker for those seasonal Pumpkin Spice Kisses—every time I see them they somehow end up in my cart. To use a stash of those kisses, I developed this tasty pumpkin cookie studded with chocolate chunks and little kissed pieces. It’s easy to make and perfect for fall baking.
Enjoy the recipe and happy fall baking!
Here’s the ingredient lineup. (Yes, the eggs were missing from the photo—oops!)
Cream the butter and sugars, then add the eggs, vanilla and pumpkin before mixing in the dry ingredients.
I love KitchenAid photos—this one was too cute to skip.
Those little Pumpkin Spice Kisses are the star—unwrap about 35 of them.
So good!
Quarter each kiss so they distribute nicely through the dough.
Add chocolate chunks for rich pockets of chocolate throughout the cookies.
Fold the chocolate and quartered kisses into the dough, mixing just until combined.
I like using a muffin-top pan for thick, soft cookie tops: scoop the dough, press to the edges and bake. You can also use a regular baking sheet and a cookie scoop for classic cookies—both are delicious.
Double Pumpkin Kissed Chocolate Chunk Cookies
Ingredients
- 2 sticks softened butter
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 Tablespoon pure vanilla
- 1 cup pumpkin from can
- 3 1/4 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fresh grated nutmeg
- 12 oz. bag chocolate chunk pieces (or chocolate chips)
- 35 unwrapped Pumpkin Spice Kisses quartered
Instructions
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Preheat oven to 350°F (175°C).
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In a stand mixer, cream the softened butter and both sugars until light and fluffy.
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Beat in the eggs and vanilla until combined, then add the pumpkin and mix until smooth.
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In a large bowl, whisk together the flour, salt, baking soda, cinnamon and nutmeg.
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Gradually add the dry mixture to the wet ingredients. Stir in the chocolate chunks and the quartered kisses, mixing only until just combined.
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If using a muffin-top pan: spray the cups with nonstick spray, scoop about 1/4 cup of dough into each cup, press to spread to the edges, and bake.
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Bake for 10–12 minutes, or until the edges begin to brown. Let cool in the pan for 5 minutes, then transfer to a cooling rack.
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If using a baking sheet: place rounded scoops of dough on a parchment- or silpat-lined sheet about 1 inch apart.
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Bake for 9–11 minutes, until edges just begin to brown. Let cool on the pan for 5 minutes before removing to a rack.
Notes
Or about 48 regular-sized cookies
Nutrition
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Have a great week and weekend, see you soon!