I’m so glad you enjoyed yesterday’s Caramel Gingersnap Cookies. I think that Fall Cookie Week is off to a great start!

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

Today’s cookie is a little invention of mine. My mom gave me a recipe for pudding cookies last week and I wanted to give them a try. I also did some online searching and found a few other pudding cookie recipes.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

I combined elements from several of the recipes to create my own version. Since I also had a bag of Pumpkin Spice Hershey’s Kisses on hand (which are amazingly delicious), I decided to wrap the dough around the kisses.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

The resulting creation is what I like to call Chocolate Pumpkin Spice Cookies.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

They are soft, chewy, and have a delightfully pumpkin-y surprise in the middle. That’s pretty much everything a cookie needs to have, right?

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

Chocolate Pumpkin Spice Cookies

Here’s what you will need:
3/4 cup (1.5 sticks) unsalted butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package instant chocolate pudding
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 1/4 cups flour
1 tablespoon cocoa powder
1/2 teaspoon salt
1 bag of pumpkin spice Hershey Kisses, unwrapped

Let’s get baking:
In a large bowl, stir together flour, cocoa powder, salt, and baking soda and set aside.

Then in a bowl of a stand mixer (you can also use a hand mixer here), cream butter and sugars together.
 Add the dry pudding mix and beat until well blended. Add eggs and vanilla and mix until smooth.

Slowly incorporate flour mixture, being careful not to over mix.

Preheat oven to 350 degrees F.

Take a tablespoon of dough, roll it into a 1” ball, then flatten it with your hand. Place a Pumpkin Spice Hershey Kiss in the middle and form the dough around the kiss. Re-roll the dough into a uniform ball and place on an ungreased baking sheet.

Bake for 8-12 minutes. Remove cookies from the baking sheet and place on a wire rack to cool completely.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

Not too bad for my first pudding cookie! I was actually expecting them to spread out a little more, but was pleased they held their shape.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

That wraps up Day 2 of Fall Cookie Week on IBC. Another delicious reason to celebrate the season!

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

Will you be whipping up a batch of these cookies? Do you love those Pumpkin Spice Kisses as much as I do?

And don’t forget to check out the rest of the cookies in IBC’s Second Annual Fall Cookie Week:

Sunday – Caramel Gingersnaps
Monday – Chocolate Pumpkin Spice Cookies
Tuesday – Butter Pecan Maple Crisps
Wednesday – Frosted Pumpkin Cookies // KitchenAid Stand Mixer Giveaway
Thursday – Autumn Apple Cookie Bar
Friday – Pumpkin Chocolate Chip Cookies
Saturday – Candy Corn Cream Wafers
Sunday – Peanut Butter Cup Cookies // Fall Baking Link Party

Chocolate Pumpkin Spice Cookies

By Michael Wurm, Jr. Published: September 16, 2013

  • Yield: 2 -3 Dozen

Author: Michael Wurm, Jr. of Inspired by Charm

Ingredients

Instructions

  1. In a large bowl, stir together flour, cocoa powder, salt, and baking soda and set aside.

  2. Then in a bowl of a stand mixer (you can also use a hand mixer here), cream butter and sugars together.
 Add the dry pudding mix and beat until well blended. Add eggs and vanilla and mix until smooth.

  3. Slowly incorporate flour mixture, being careful not to over mix.
  4. Preheat oven to 350 degrees F.
  5. Take a tablespoon of dough, roll it into a 1” ball, then flatten it with your hand. Place a Pumpkin Spice Hershey Kiss in the middle and form the dough around the kiss. Re-roll the dough into a uniform ball and place on an ungreased baking sheet.
  6. Bake for 8-12 minutes. Remove cookies from the baking sheet and place on a wire rack to cool completely.
Comments

  • Jamie at

    Another great use of pumpkin kisses….I stocked up on a few bags of these when they came out, so I’m ready to start baking! Thanks for the new recipe!

    • Michael Wurm, Jr. at

      I did the same thing. My BFF was just telling me about a cheesecake recipe you can make with them. So I MUST give that a try. Better buy a few more bags.

      xo Michael

      • Jamie at

        mmm….cheesecake….That opens up a whole new world for those little candies! I’m glad I got a few bags when I did because I haven’t seen them since. Good luck finding some more!

  • Lauren at

    When reading the instructions, I noticed that it says to “add eggs….” I did not see eggs as one of the ingredients needed for this recipe. How many eggs are needed to make this?

    • Lauren at

      Never mind, I found it in the original recipe that you listed at the beginning of your post!

  • Hailey at

    I made these today! Target no longer had the pumpkin kisses so I went with candycane peppermint for a christmas cookie. I also dipped the tops in red sugar sprinkles before baking. These are the best cookies I have ever made, and I have made a lot of cookies! I made two batches, one for a trip with my family this weekend and one to take to the office on Monday!

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