Monday, October 26, 2015

Chocolate Pumpkin Kisses

These 4 ingredient (or 3 if you only want to use one type of Hershey Kiss) are super easy to make. I love cake mix cookies, and I love the ease of combining cake mix and pumpkin (and that's it!!) to make cookies. Once cooked, these cookies had a nice subtle pumpkin flavor and were really nice and chewy.


Firstly, you want to combine your cake mix and canned pumpkin. I used an electric mixer and it went really easily. I also used Betty Crocker's Triple Chocolate Fudge because it is by far my favorite type of boxed cake mix. I love the little chocolate chips in it and in my opinion, it really added to the cookie. 
Two main ingredients 
All mixed!
While my girls were busy licking the beaters, and with no egg it's totally acceptable, I got to work on the cookies. I used a #70 cookie dough scoop (see below picture), I think it's about a teaspoon of dough.
I dropped those onto a parchment paper lined baking sheet. I totally could have fit more on the baking sheet as the cookies didn't really spread, just puffed up. 
While the cookies were baking in a preheated 350 degree oven, I unwrapped some Hershey Kisses. For future reference, I would probably freeze some Hershey Kisses to keep them from completely melting when you put them in the cookies. I did this with my last batch and they came out much better than the first. 
Bake your cookies for about 9 minutes. They should resemble the below picture when done. 
Allow to cool for about a minute then place Hershey Kiss into the center of each cookie like below. 
Transfer cookies to wire rack to cool completely. I was short on time, and space, so I also popped mine in the fridge to help harden the Kisses back up. Once the Kisses have re-hardened, place them in an airtight container.

1 box Chocolate Cake Mix
1 can pumpkin (not pie mix)
Pumpkin Spice Hershey Kisses *I used 24
Caramel Filled Hershey Kisses *I used 24

Pre-heat oven to 350 degrees
In a large bowl, combine cake mix and pumpkin using electric mixer.
Place cookie dough using cookie dough scoop or teaspoon onto parchment paper lined baking sheet.
Bake for 9 minutes
Remove pan and cool for 1 minute. 
Press Kisses into center of cookie and place on cooling rack.
Cool completely and place in airtight container once Hershey Kisses have set.

These cookies got a "Delicious" from Craig's co-worker Jason, so I consider that a total success! They stayed super soft and chewy too. I would say that the Pumpkin Spice Kisses were a little bit better with the cookie (they gave them that extra oomph), but the Caramel filled ones were not that bad :) 
Cookie closeup of the inside of the cookie!!

Pumpkin Oat Chocolate Chip Cookies

I love fall and anything Pumpkin, not necessarily Pumpkin Spice, related.  I also love making pumpkin cookies. My husband LOVES pumpkin so it's always fun to find new recipes to try. This one was a really good one for him since it combines his favorite cookie (oatmeal chocolate chip) and pumpkin.

The first step is to take your softened butter and add your sugars like below.
Cream the butter and sugars together with an electric mixer until nice and creamy.  Add your egg and mix well.  Then add the vanilla extract and pumpkin. Your mixture should resemble the below picture. 
Not all that appetizing huh?

Since we were making cookies for Daddy's work, I had some super special helpers! They have definitely inherited my love of baking and Craig's love of eating what I make ;) 
My big helpers

Once your pumpkin is all mixed in, add all your dry ingredients and mix until well combined.
Lastly, add your chocolate chips 
When it is all done it should resemble the below mixture. 
You want to let your batter rest for a few minutes so that the oats absorb some of the liquids. I actually refrigerated my batter as I had to take my daughter to soccer practice. I would not recommend refrigerating it as long as I did, as my cookies ended up barely spreading (more on that later). 
I did about 1 1/2 tablespoons of dough that I dropped onto parchment paper lined baking sheets. Then I baked them for about 13 min (until the edges were slightly browned).  
Now as I said, my cookies didn't really spread all that much, but they did stay nice, thick and chewy. Which is NOT a bad thing!! Craig and his co-workers really liked these and the girls couldn't stop stealing them when we were at the Football game (shh don't tell!).

Recipe: (slightly adapted from Cooking Classy)
1 cup butter, softened
1 1/3 brown sugar, packed
2/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups canned pumpkin (not pie mix)
2 1/2 cups flour
1 1/2 cups quick oats
1 tsp baking soda
3/4 tsp salt
2 TB Pumpkin Pie Spice
2 cups (12 oz bag) semi-sweet chocolate chips

Preheat oven to 350
Cream together softened butter and sugars with electric mixer
Add egg and mix
Blend in vanilla and pumpkin
Add dry ingredients (save chocolate chips) and combine slowly
Mix in chocolate chips.
Allow dough to rest about 10 min
Drop rounded TB (I did about 1 1/2) onto parchment paper lined baking sheets
Bake about 13 min or until slightly browned
Cool on baking sheet for a few minutes then transfer to wire rack.
Store in airtight container.

I have one more pumpkin cookie recipe that I will hopefully have uploaded either today or tomorrow, and then a savory pumpkin recipe in the next few days. Enjoy!
Cookie closeup!