• I took the cookies to a meeting and they were a hit. (People took home extras!) So yummy with a cup of coffee.

Ingredients

  • Betty Crocker Gingerbread Cake and Cookie Mix
  • One cup of canned pumpkin
  • 1 T pumpkin pie spice
  • 7/8 cup of flour
  • 1/4 cup hot water
  • 2 T unsalted butter, melted
  • Hershey’s Kisses
0 (Rated by 0 moms)
PREP TIME 30 Min READY IN 40 Min
COOK TIME 10 Min SERVINGS 24
MEAL/COURSE Dessert
TYPE OF DISH Cakes and Cookies
SEASON/OCCASION Thanksgiving
COOKING METHOD Oven
CUISINE American
DIETARY NOTES Quick & Easy

Preparation

  1. Preheat your oven to 375 degrees. Unwrap your Hershey Kisses. (This is a great job for your kids.)
  2. Melt your butter. Combine the mix, 1/4 cup of hot water, and 2 T melted butter. Add one cup pumpkin and combine. Gradually add 7/8 cup of flour. I mixed all this by hand.
  3. Lightly flour your hands, and roll your mix into approximately 1-inch balls. The dough is sticky and I had to re-flour my hands each time. Lightly flour your thumb and press into the center of each cookie.
  4. Bake for 10 minutes. Immediately insert the Hershey Kisses into the thumbprint indentation in each cookie. When they have cooled, store cookies in an airtight container.

Rating

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