Flourless Pumpkin Seed Peanut Butter Blossoms

There’s just something about the crisp air and changing leaves of fall that makes autumn the perfect season for baking. These peanut butter blossoms are a sinfully delicious combination of creamy peanut butter and dark chocolate Hershey’s Kisses. And, for a delightful and unique fall twist, crushed pumpkin seeds are added to the cookie dough, to give these 6-ingredient cookies a little extra crunch as well as a touch of autumn flavor.

For me, where fall is concerned, there is a list of things that never grow old or boring. The first much-anticipated pumpkin patch sighting of the year. The day that Target finally, finally, finally fully stocks all of their Halloween merchandise. Cooler temperatures. And, of course, the first batch of autumn-inspired cookies, or what I like to think of as the test run for what is soon to come. Christmas cookies. And if those seasonal fall-themed cookies just so happen to be topped with Hershey’s Kisses, even better. Because on my list of things that never, ever, ever grow old or boring, no matter what the season, a cookie topped with a Hershey’s Kiss is pretty gosh darn high up on that list.

Ingredients:

1 Egg, Room Temperature
1 Teaspoon Vanilla
1 Cup of Granulated Sugar
1 Cup of Creamy Peanut Butter
1/4 Cup Unsalted Shelled Raw Pumpkin Seeds or Pepitas
Dark Chocolate Hershey’s Kisses, Unwrapped (Approximately 18)

Directions:

Preheat oven to 350 degrees.
In a medium mixing bowl, stir the egg, vanilla, and sugar together until well combined.
Add the peanut butter and mix until well combined.
Place the pumpkin seeds in a resealable plastic bag. Use the flat side of a meat mallet or a rolling pin to crush the pumpkin seeds. Fold the crushed pumpkin seeds into the cookie dough.
Use a cookie scoop or tablespoon to scoop the dough onto a Silpat or parchment paper-lined baking sheet.
Bake the cookies for 12 to 14 minutes.
Remove the cookies from the oven and immediately press an unwrapped Hershey’s Kiss down into the middle of each cookie.
Allow the cookies to rest for at least 5 minutes before removing them to a baking rack to finish cooling completely.

Suggestions:

I used Dark Chocolate Hershey’s Kisses for this recipe. They help to balance out the sweetness of the cookies.
This recipe will yield approximately 1 1/2 dozen cookies. You may have a few less or a few more, depending on how large you scoop your cookies out onto the baking sheet.
Store the cookies in an airtight container after the Hershey’s Kisses have firmed up.
Maybe it’s just me, but I think these cookies get better and better as time goes by. You be the judge.

Improvements:

Use seasonal-shaped candy or chocolates in lieu of Hershey’s Kisses.
If you’re a fan of cookies made using Hershey’s Kisses, make sure to check out these Vanilla Bean Cherry Chocolate Kiss Cookies, these Flourless Chunky Peanut Butter Blossoms, and these Cappuccino Swirl Butter Cookies.
Top each cookie with a few extra crushed pumpkin seeds before baking.
Use different varieties of Hershey’s Kisses in this recipe.
CLICK HERE to check out all of our past cookie recipes. Don’t forget to check out our Fall/Autumn/Halloween Cookies section.

Yum

Flourless Pumpkin Seed Peanut Butter Blossoms

Ingredients:

1 Egg, Room Temperature
1 Teaspoon Vanilla
1 Cup of Granulated Sugar
1 Cup of Creamy Peanut Butter
1/4 Cup Unsalted Shelled Raw Pumpkin Seeds or Pepitas
Dark Chocolate Hershey’s Kisses, Unwrapped (Approximately 18)

Directions:

Preheat oven to 350 degrees.
In a medium mixing bowl, stir the egg, vanilla, and sugar together until well combined.
Add the peanut butter and mix until well combined.
Place the pumpkin seeds in a resealable plastic bag. Use the flat side of a meat mallet or a rolling pin to crush the pumpkin seeds. Fold the crushed pumpkin seeds into the cookie dough.
Use a cookie scoop or tablespoon to scoop the dough onto a Silpat or parchment paper-lined baking sheet.
Bake the cookies for 12 to 14 minutes.
Remove the cookies from the oven and immediately press an unwrapped Hershey’s Kiss down into the middle of each cookie.
Allow the cookies to rest for at least 5 minutes before removing them to a baking rack to finish cooling completely.

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