Pumpkin Spice Blossoms

I always get really excited in the beginning of the Christmas season, forgetting how stressful it can be. So I over exert myself and end up stressed out. I'm guessing this is how the holidays go for most people. I actually made these cookies a while ago but I am just now getting around to posting about them. I've just been that busy. Between Thanksgiving, Christmas shopping, the company holiday party and my regular day to day activities, I haven't had much time to sit and write about my kitchen excursions.

I also wanted to post a picture of the cocoa powder packaging at Trader Joe's because it is the cutest.

Adorable!

These cookies are pretty much Peanut Butter Blossoms but with out the peanut butter. This is what they looked like before I put them in the oven:

I baked mine at 375F for about 7 minutes, maybe a few seconds less since I like softer cookies.

When they had cooled a little, I put the kisses on them and they were just the cutest cookies!

OK, I need to get back to real life. Again, I'm sorry for such short postings lately. Hopefully after the holidays life can get back to normal!

Recipe
Poet in the Pantry

Yields: 2 dozen

Ingredients

2/3 cup (10 2/3 Tbsp) unsalted butter, softened

1/2 cup vanilla sugar

1/4 cup unsweetened cocoa powder

1/4 tsp baking soda

1/8 tsp fine sea salt

1/2 tsp pumpkin pie spice

1 large egg

1 tsp vanilla extract

1 1/4 cups all-purpose flour

1/2 cup (3.2 oz) sprinkles (I omitted)

24+/- Pumpkin Spice Kisses, unwrapped

Preheat oven to 375 degrees Fahrenheit. Line two cookie sheets with parchment paper and set aside.

In the bowl of a stand mixer, beat butter on medium-high speed for about 30 seconds. Add sugar, cocoa powder, baking soda, salt, and pumpkin pie spice, mixing until combined, scraping the sides of the bowl occasionally.

Beat in egg and vanilla until combined. Gradually add flour and mix until just incorporated.

You should be able to scoop your dough into balls at this point. If not, let it rest in the refrigerator for an hour. Using a small cookie scoop, portion out the dough, rolling in sprinkles to coat.

Place balls 2 inches apart on prepared cookie sheets. Bake for 7-8 minutes or until edges are firm. Let sit on cookie sheet for 2 minutes, then press a kiss into the center of each cookie. Transfer to a wire rack to cool completely.