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Saturday evening, the girls and I did a little experimenting in the kitchen. I had a recipe inspiration for Pumpkin Gingerbread Thumbprint Cookies and it turned out really well. I took the cookies to a meeting on Sunday and I was pleased to find they were a hit. (People took home extras!) So yummy with a cup of coffee.
Pumpkin Gingerbread Thumbprint Cookies
Servings: 3 dozen
Equipment
- Cookie sheet
- Extra flour
- Parchment paper (optional)
- Cookie scoop (optional)
Ingredients
- 1 box Betty Crocker Gingerbread Cake and Cookie Mix
- 1 cup Canned pumpkin (buy the 15 oz. size can)
- 2-3 tsp pumpkin pie spice
- 1 cup flour
- 1/4 cup hot water
- 2 tbsp unsalted butter melted
- 16 oz bag Hershey’s Kisses
Instructions
- Preheat your oven to 375 degrees.
- Unwrap your Hershey Kisses. (This is a great job for your kids.)
- Melt your butter.
- Combine the cookie mix, hot water, and melted butter.
- Add one cup pumpkin and combine.
- Mix flour and pumpkin pie spice.
- Gradually add flour and spice mixture to pumpkin mixture. Stir to combine.
- Scoop enough batter to form 1-inch ball. Lightly flour your hands and roll into balls.
- Lightly flour your thumb and press into the center of each batter ball.
- Bake for 8 minutes, remove from oven and immediately insert the Hershey Kisses into the thumbprint indentation in each cookie.
- Remove to cooling rack. When they have completely cooled, store cookies in an airtight container.
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They look and sound SO yummy!
Thanks Allison! The smell amazing – that’s always the best part to me.
What size can of pumpkin, small or large?
Hi Bambi – Thanks for asking. It’s the smaller size can, the 15 oz. size. I’ll update the post to reflect your question. Enjoy your cookies!