I love baking on the weekends. I turn on some jams (usually Bob Marley or Adele), gather my sous chef (Poppy and sometimes Penny), and get to it. I find the whole experience calming and a little therapeutic. Baking is so precise, which I find very calming (hello, type a).
With fall approaching, I decided to get my pumpkin spice on in the Ladybug Kitchen this past weekend.
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/3 cup pumpkin purée
1/2 teaspoon vanilla extract
1.5 cups all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of salt
1 bag pumpkin spice Hershey kisses, unwrapped, divided (1/2 cup will be chopped and added directly to the batter)
1/2 cup sugar + 2 tablespoons cinnamon
Make space in your freezer for 2 cookie sheets.
Line 2 cookie sheets with parchment paper (or silpats if you're fancy)
Mix together butter, granulated sugar, and brown sugar until light and fluffy; about 2 minutes. Add the pumpkin and vanilla, beat for 1 minute.
In a small bowl, whisk together cinnamon, cloves, ginger, pumpkin pie spice, baking soda, baking powder, and salt. Add it to the sugar mixture and beat until combined. Add in chopped kisses and mix until combined.
Refrigerate the dough for at least 2 hours (or overnight)
Preheat oven to 350. Whisk the 1/2 cup sugar and 2 tablespoons cinnamon together, set aside.
Scoop single tablespoons of dough, roll into balls, dredge in the cinnamon sugar mixture, and place on the cookie sheets about 2" apart. Bake for 12 minutes.
Remove the cookies from the oven, transfer the parchment paper lined cookies to a new, cool cookie sheet (or you can just slide the parchment paper into a level spot in the freezer). Press a kiss into the middle of each cookie and immediately put the cookies into the freezer so they kisses don't completely melt.
Let cookies chill about 20 minutes then you're good to go!