Saturday evening, the girls and I did a little experimenting in the kitchen. I had a recipe inspiration and it turned out really well. I took the cookies to a meeting at Collective CoOp 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

Betty Crocker Gingerbread Cake and Cookie Mix

One cup of canned pumpkin (buy the 15 oz. size can)

1 T pumpkin pie spice

7/8 cup of flour

1/4 cup hot water

2 T unsalted butter, melted

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 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.

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. 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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