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

Author: The Party Teacher


  • Cookie sheet
  • Extra flour
  • Parchment paper (optional)


  • Betty Crocker Gingerbread Cake and Cookie Mix
  • One cup of canned pumpkin buy the 15 oz. size can
  • 1 tbsp pumpkin pie spice
  • 7/8 cup of flour
  • 1/4 cup hot water
  • 2 tbsp unsalted butter melted
  • Hershey’s Kisses


  • Preheat your oven to 375 degrees.
  • Unwrap your Hershey Kisses. (This is a great job for your kids.)
  • Melt your butter.
  • Combine the mix, hot water, and melted butter.
  • Add one cup pumpkin and combine.
  • Gradually add 7/8 cup of flour and mix all ingredients together.
  • 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.
  • Bake for 10 minutes, remove from oven and immediately insert the Hershey Kisses into the thumbprint indentation in each cookie.
  • When they have cooled, store cookies in an airtight container.

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