Description
A delicious egg-free combination of pumpkin, fall spices and chocolate!
Ingredients
- FOR THE COOKIE DOUGH:
- 1-¾ cup Flour
- ½ teaspoons Baking Soda
- ¼ teaspoons Baking Powder
- ¼ teaspoons Salt
- ½ teaspoons Ground Cinnamon
- ⅛ teaspoons Ground Cloves
- ⅛ teaspoons Ground Ginger
- ½ cups Margarine, Softened
- ½ cups Sugar
- ½ cups Brown Sugar
- ⅓ cups Pumpkin Puree (use Canned Or Fresh)
- 1 teaspoon Vanilla Extract
- FOR THE ASSEMBLY:
- ¼ cups Sugar
- 1 Tablespoon Ground Cinnamon
- 30 Milk Chocolate Hershey Kisses, Unwrapped
Preparation
In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, cloves and ginger. Stir and set aside.
In a large bowl, cream together the margarine, sugar, and brown sugar. Add the pumpkin and vanilla extract and beat well.
Add the flour mixture to the creamed mixture and beat until just combined. Refrigerate dough for at least 1 hour.
Preheat oven to 350 F. Line 2 cookie sheets with parchment paper.
In a small bowl, stir together the sugar and cinnamon, for the coating.
Pinch off tablespoon-sized amounts of dough and roll into balls between your palms. Roll the balls of dough in the cinnamon-sugar mixture. Place balls of dough on the prepared cookie sheets about two inches apart.
Bake for 10-12 minutes or until cookies are just beginning to brown on the bottom. Remove pans from oven. Immediately press a Hershey’s Kiss into the center of each cookie. Allow to cool for a minute on the sheet and then remove to a wire rack to cool completely.
Adapted from cinnamonspiceandeverythingnice.com
