Ingredients
- 1 egg
- 1 stick butter (1/2 cup) melted
- 1 package spice cake mix, 15.25 oz
- 4 oz cream cheese, room temperature
- sugar (for rolling cookies in)
- Pumpkin Spice Hershey’s Kisses
- Broken pretzels
GREEN BUTTERCREAM (SMALL BATCH)
- 2 tbsp butter
- 1/4 cup powdered sugar
- kelly green food coloring
NOTE
- This recipe was created in 2017, as of 2019 Hershey's discontinued the pumpkin spice kisses. You could replace the kiss with a candy corn pumpkin or pipe a dollop of orange frosting in the middle of the cookie for the pumpkin.
- Unwrap the pumpkin spice hershey's kisses. Cut the pointy tops of the kisses. Place the kisses in the freezer. This helps them maintain their shape once added to the hot cookies.
- Prepare the cookie dough. In a mixing bowl combine the egg, butter, and spice cake mix, beat with an electric mixer until combined. Beat in the cream cheese. Refrigerate the dough for 30 minutes.
- Meanwhile, make the buttercream. In a small mixing bowl, beat the butter until smooth. Add in the powdered sugar and kelly green food coloring, beat until combined. Transfer the buttercream to a piping bag fit with a small round piping tip.
- Preheat the oven to 350º F. Form the dough into balls, using a cookie scoop or similar. Roll the dough balls into a bowl of sugar, place on a silicone lined baking sheet, slightly flatten the tops of the balls and bake for 8 minutes.
- Remove the pan from the oven and allow the cookies to cool for 2 minutes, then put the frozen kisses on the cookies, pressing them in slightly. Pipe on the green buttercream leaves/vines and a broken pretzel for the stem. DO NOT MOVE THE COOKIES until the kisses are completely hardened.
Notes
- This recipe was created in 2017, as of 2019 Hershey's discontinued the pumpkin spice kisses. You could replace the kiss with a candy corn pumpkin or pipe a dollop of orange frosting in the middle of the cookie for the pumpkin.
This article and recipe adapted from this site