Cookie Butter Pumpkin Bites
Recipe type: Dessert
Makes: 24 cookies
The chewy Cookie Butter shell is the perfect compliment to the creamy pumpkin flavored Kiss! This is a fun twist on the usual thumbprint cookie.
  • 5¾ ounces (~1¼ cup ) all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 ounces (1/2 cup / 1 stick) unsalted butter, at room temperature
  • ½ cup Cookie Butter
  • 3¾ ounces (~1/2 cup) granulated sugar
  • 4⅛ ounces (~1/2 cup) light brown sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 24 pumpkin Hershey's Kisses, unwrapped
  1. Pre-heat oven to 350 degrees; take out a mini muffin pan and set aside (do NOT grease)
  2. In a medium bowl, whisk together flour, baking soda, baking powder and salt; set aside
  3. In the large bowl of an electric mixer, beat together butter, Cookie Butter, and sugars until light and fluffy; scrape sides of the bowl
  4. Add egg and vanilla; mix on medium speed until combined
  5. With mixer on low, slowly add dry ingredients; remove bowl from mixer and make sure all dry ingredients are incorporated
  6. Use a medium cookie dough scoop or tablespoon (~2 tablespoons each), distribute cookie dough evenly in mini muffin pan for 24 cookies;
  7. Bake 11-13 minutes in center of oven or until lightly browned around the edges and centers appear set
  8. Immediately put one Kiss into each cookie, pressing down lightly into center
  9. Allow to cool for about twenty minutes before gently removing cookies from pan; you can use a butter knife or small metal spatula to loosen each cookie around the edge before taking out
  10. Store in an airtight container up to a week or freeze for up to one month
Recipe by Keep It Sweet Desserts at