Zutaten für Pumpkin Spice Blossoms
- All Purpose Flour
- Light Brown Sugar
- Granulated Sugar
- Pumpkin Puree
- Cinnamon
- Allspice
- Ground Ginger
- Ground Cloves
- Vanilla
- Baking Powder
- Baking Soda
- 2 large eggs
- 1 cup (2 sticks) softened unsalted butter
- White Chocolate Kisses
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Zubereitung von Pumpkin Spice Blossoms
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 cup pumpkin puree and 1 teaspoon pumpkin pie spice.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 1-2 hours (or up to overnight).
- Line baking sheets with parchment paper.
- Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Remove from oven and immediately press a Hershey's Kiss into the center of each cookie. (Do not press too hard; the heat will melt the kiss and adhere it.)
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
29g
Fat
8g
Carbs
5g
