These Flourless Pumpkin Spice Peanut Butter Blossom Cookies only require 6 ingredients to make & a perfect treat to celebrate the fall season with!
These cookies use dark chocolate kisses, but you are free to use milk chocolate if preferred. Without using any flour, these are also gluten-free!
These cookies were inspired by these four ingredient peanut butter blossoms but needed their place in the fall season. Before we cause any commotion, these peanut butter blossom cookies don't actually contain any pumpkin. Hence why they are called pumpkin spice, since they use pumpkin pie spice and cinnamon to give that fall spice flavor instead.
Ingredients you'll need to make these
- natural peanut butter (the runny kind)
- large egg
- pumpkin pie spice
- dark chocolate Hershey kisses
In a large mixing bowl, combine 1 cup of natural peanut butter, 1 large egg, 1 cup of sugar, and ½ teaspoon of cinnamon. Stir until fully combined. Dough should feel loose but firm. Refrigerate for 30 minutes, or you can add to the freezer for 10 minutes.
While dough is chilling, add 2 tablespoons of sugar, and 1 teaspoon of pumpkin pie spice to a small bowl. Unwrap 12 dark chocolate Hershey kisses, and set aside. Preheat your oven to 350°F (177°C), and line a large baking sheet with parchment paper, a silicone baking mat, or coat lightly with cooking spray.
Coat hands lightly in cooking spray or vegetable oil. Roll dough into 12 golf ball sized balls. Roll each in spiced sugar before adding to prepared baking sheet. Bake in preheated oven for 12-15 minutes, or until bottoms are golden brown.
Remove from the oven, and press a Hershey kiss in the middle of each cookie while they are still warm. Let cool for 10 minutes on baking sheet before moving to a wire cooling rack to cool completely. Store in an airtight container for up to 1 week.
- Let dough chill until it is firm to make rolling into balls easier.
- Coating hands in vegetable oil or cooking spray before rolling keeps the dough from sticking to your hands.
- Make these ahead of time by rolling into balls, and freezing an a zip top bag. Remove from freezer, and roll in spiced sugar before baking. They may require an extra minute or two of baking time if still frozen.
Can I make these vegan?
I've never tried making these with a flax egg, or vegan egg substitute, so cannot assure it will bake the same. Once I have tested it, I will update! You'll also want to make sure to use a dairy-free chocolate.
Can you freeze these cookies?
You can freeze these a couple of ways. One, freeze the dough after rolling into balls in a zip top container. When ready to bake, remove from freezer, and roll in spiced sugar before baking. They make require a couple more minutes of baking if still frozen. You can also freeze once baked in an airtight container, or wrapping and storing in a zip top container. They will last in the freezer for up to 1 month.
My dough is sticky and hard to roll. What's wrong?
Make sure you chill the dough long enough. I suggest at least 30 minutes in the refrigerator, or 10 minutes in the freezer before rolling into balls. If the dough is still soft or sticky, give it a few more minutes of chilling time until it has firmed up.
Money saving tips for these peanut butter blossom cookies
Buy in bulk. If possible, purchase items you use frequently such as spices or sugar in larger containers. This is often more cost effective than buying smaller sizes.
Shop sales. Look for sales on candy, and stock up to make the most of cheaper prices.
Did you make this recipe? Leave me a comment and a rating to let me know how they came out!