Who needs champagne and caviar!!
A couple weeks ago I saw notes popping up on various blogs about Hershey’s Pumpkin Kisses, and I set out to find some. Unfortunately, none of my local grocey stores had them (they are limited edition, after all), so I turned to the web…and found them on eBay! Go figure. In any case, three bags promptly showed up and I was only left with trying to decide how to use them.
We’ve all had the classic thumbprint cookies with peanut butter and a chocolate Hershey’s kiss – I thought why not just take an autumnal (I do love that word) twist on that! I put them out in the kitchen this morning and about 5 minutes later actually got a call requesting the recipe. One taste tester said he’d love just the oatmeal cookies plain too. I’ll keep that in mind, these will definitely be on my list of repeaters!
Pumpkin Oatmeal Thumbprints
Makes about 50.
½ cup all purpose flour
½ cup whole wheat flour
½ tsp salt
½ tsp baking soda
1 rounded tsp cinnamon
¼ cup butter flavored shortening
¼ cup unsalted butter, softened
½ cup sugar
½ cup packed light brown sugar
¼ cup egg substitute (or 1 egg)
1 tsp vanilla
1 rounded cup quick-cooking oats
½ cup finely chopped toasted pecans
Pre-heat oven to 375.
In a medium bowl, whisk together dry ingredients. In larger bowl, beat butter and shortening until well blended. Add sugars and continue to beat well. Add in egg substitute and vanilla. Beat until thoroughly mixed.
Stir in oatmeal and nuts. Roll into one-inch balls and place on an ungreased cookie sheet. Pop them in the oven for about 9 minutes. While they are baking, unwrap the number of Kisses you’ll need.
Remove cookies from oven and lightly press a Kiss into the top of each one. Promptly remove from baking sheet to cool on racks. Note: Kisses will be soft so take care not to stack! They will harden up again at room temperature.