Are you sick of pumpkin recipes yet? Okay good, me neither! Still going strong here. This recipe is a fun one that is inspired by the beloved peanut butter blossom cookie, but instead of a peanut butter cookie, we have snickerdoodles, and instead of a chocolate kiss, we have a pumpkin spice kiss. I found these yummy little morsels at my Target, along with a bajillion other adorable Fall candies that I could hardly resist. I’m such a sucker for seasonal things… I even bought Starburst flavored candy corns. Not a fan, but had to try them!
Most snickerdoodle recipes are made with shortening, and this makes them nice and soft and fluffy. I really wanted to avoid the shortening (for my heart’s sake and yours) so I tried doing a mixture of butter and coconut oil. Once again, loved the results! They were still nice and soft and fluffy and did not taste like coconut at all.
Of course, you can just make regular snickerdoodles with this recipe, just leave off the pumpkin spice kiss. I did that with my last batch, just so I could really get an idea for the texture of the cookie. Some of my boys preferred the cookies without the kiss, and others loved it with.
Also, if you tap the cookies on the counter while the kiss is still warm you can make these which look more like a filled thumbprint cookie. To set the melty kiss, just put the cookies in the fridge for a bit and they will harden up so you can stack them and store them.
PrintPumpkin Spice Kissed Snickerdoodles
These Pumpkin Spice Kissed Snickerdoodles are a fun fall treat. Made with coconut oil instead of shortening!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4–5 dozen 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 1/4 cup (1/2 stick) butter, softened
- 1/2 cup coconut oil
- 1 1/2 cup sugar
- 2 eggs
- 2 3/4 cup all purpose flour
- 1/2 teaspoon salt
- 2 teaspoons cream of tarter
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 1/2 teaspoon ground cinnamon
- 1 bag of Pumpkin Spice Kisses (Hershey’s)
Instructions
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, cream together butter, oil, and sugar on medium speed. Add eggs one at time, and mix.
- In a separate bowl, whisk together flour, salt, cream of tarter, and baking soda. Gradually add the dry ingredients into the wet ingredients on low speed until a dough is formed.
- Combine sugar and cinnamon in a small bowl. Roll the dough into a tablespoon sized ball, and then roll into the cinnamon sugar mixture. Place them on Sipat or parchment lined baking sheet and bake for 10 minutes.
- While the cookies are baking, make sure you unwrap your kisses.
- When the cookies come out of the oven, press a kiss into the center of each one. Then transfer the cookies to a cooling rack to cool completely. If you would like to set the candy kiss, just place the cookies in the fridge for 30 minutes.
These are the cutest and I’m sure taste awesome. I actually made your creamy salsa verde chicken last night and we all loved it! Even my 16 month old. 🙂
Thank you Melanie, so glad you liked the salsa verde chicken too!
I have never tried a snickerdoodle before! Think I have been missing out on something seriously delicious.. you definitely have inspired me to make the recipe Julie!
Thalia, you must make yourself some snickerdoodles soon! The cream of tarter is an unusual ingredient but they are just so very good!
These cookies are such a great idea! I haven’t seen those pumpkin spice kisses but will have to look for them during my next stop at Target. I love how you used a combination of coconut oil and butter rather than shortening! Pinned!
Thanks Kristine!
I never get sick of pumpkin! That’s the best part about seasonal eating- stuff your face until you can’t stand it anymore 😉 These cookies are super cute, perfect actually, and a lovely fall treat. Gotta love those pumpkin spice kisses. I didn’t even know they made such a thing!
What is the cream of tartar for? Is it necessary or can the recipe do without? I just don’t have any right now but I’d love to make these
Hi, that’s a great question. Cream of tarter acts as a leavening agent and adds a signature tang and chewiness to Snickerdoodles that distinguishes them from a regular sugar cookie. You might like them just as well without, but they won’t be quite the same.
These look wonderful! One question…. Do you use the coconut oil in solid form or do you melt it?
I like to measure my coconut oil when it is in liquid form.
Mine didn’t poof up. They went flat after baking. Are you supposed to refrigerate the dough before baking?
Julie, I don’t chill the dough but you could try that. Also check and make sure your cream of tarter and baking soda are fresh. The last thing you could do is just add a bit more flour. Sometimes just the difference in the way we measure flour can affect the way a cookie rises. Hope this is helpful for you!
The best, thank you! I have to make them GF and with chia seed egg replacement and they still came out tasty!