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Pumpkin Gingerbread Thumbprint Cookies by The Party Teacher - 16
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Pumpkin Gingerbread Thumbprint Cookies

Prep Time20 minutes
Cook Time8 minutes
Servings: 3 dozen
Author: The Party Teacher

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.