Pumpkin Spice Snickerdoodles

After making the Pumpkin Oatmeal Chocolate Chunk Cookies, I decided to continue on with the fall baking. I had purchased some pumpkin spice Hershey's Kisses the day after Halloween, you know, when everything is 50% off, so I decided to find a recipe to use them in.

I had everything on hand for snickerdoodles and since I've never made them before, I thought it'd be a great time to try!

One mistake I made with this recipe was I used margarine instead of real butter. Don't do that. It causes the dough to become too sticky to roll in the cinnamon sugar mixture. I ended up freezing the dough and coating my hands in flour in order to get the dough to form. The second mistake was I did not allow the cookies to cool enough before placing the Kisses on top. This caused them to melt a little bit.

Despite these two mess-ups, the cookies turned out really great and were perfect with the spiciness of the Hershey's Kisses!

Have you ever baked with Hershey's Kisses?

All of your ingredients

Cream together butter and sugar until smooth

Mix in egg and vanilla

Add flour, baking powder, salt, and cinnamon

Add flour, baking powder, salt, and cinnamon

Add in milk

Place dough in fridge for 30 minutes

In a small bowl combine the sugar and cinnamon for dipping. Roll the refrigerated dough balls through the cinnamon mixture until fully coated

Bake for 10-12 minutes

Allow the cookies to cool for a few minutes

Immediately top with pumpkin kisses

Pumpkin Spice Hershey's Kisses

Enjoy!

Pumpkin Spice Snickerdoodles
adapted from How Sweet It Is

Ingredients:
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
1 3/4 cups flour
1/4 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
2 Tbls milk
Pumpkin Spice Hershey Kisses, unwrapped

Dipping Ingredients:
1/4 cup sugar
1 Tbls cinnamon

Directions:
1. Preheat oven to 375 and prepare two baking sheets
2. In the bowl of an electric mixer, cream together butter and sugar until smooth. Mix in egg and vanilla until combined
3. Add flour, baking powder, salt, and cinnamon. Mix until the dough starts to come together
4. Add in milk
5. Place the dough in the fridge for 30 minutes to harden
6. In a small bowl combine the sugar and cinnamon for dipping
7. Remove dough from fridge.  Roll into 1 inch balls.  Roll the balls through the cinnamon mixture until fully coated and place on a baking sheet
8. Bake for 10-12 minutes
9. Remove from the oven, and allow the cookies to cool for a few minutes on the baking sheets
10. Remove to cool on a wire rack.  Immediately top with pumpkin kisses, pressing gently so they stick