Let’s go scuff our feet through the fallen leaves on a sunny, cold afternoon while wearing rubber boots, our feet snug inside in thick, soft, socks. Let’s let go a little bit, arms opening wide as we kick the leaves high into the air, laughing at how we feel a little silly, but loving the feeling of being a kid again. All our worries disappearing in that moment. Knowing that when we get home we can have a plate of these cookies waiting for us and a warm drink, as we watch the golden sun set and talk about what’s on our minds.
I’ll lean forward resting my arms on the counter, laughing at your funny story, and then we’ll fall quiet and talk about something more serious but the twists and turns of conversation will lead us back to laughing again. 
Like your best friend, these cookies are just plain F.U.N. The usual suspect, oatmeal raisin, with it’s party hat on, a pumpkin kiss with a milky, creamy, spice filling that tastes a lot like having a pumpkin spice latte and oatmeal raisin cookie all in one.
Now that’s my idea of a fun fall treat.
PrintOatmeal Raisin Pumpkin Spice Kiss cookie
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
These Oatmeal Raisin Pumpkin Spice Kiss Cookies combine the classic oatmeal raisin cookie with a festive pumpkin spice twist, featuring a creamy, spiced Hershey’s Kiss center.
Ingredients
- 2 sticks butter, softened
- 1 cup firmly packed brown sugar
- 1/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup raisins
- 1 package Pumpkin Spice Hershey's Kisses
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In your mixing bowl, cream together the softened butter, brown sugar, and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the oats and raisins until evenly distributed.
- Drop tablespoon-sized balls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are golden brown and the centers are just set.
- Immediately after removing from the oven, gently press a Pumpkin Spice Hershey’s Kiss into the center of each cookie.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a softer cookie, do not overbake; they should be just set in the center when removed from the oven. Store cookies in an airtight container at room temperature for up to a week. If you can’t find Pumpkin Spice Hershey’s Kisses, substitute with regular Hershey’s Kisses and add a pinch of pumpkin spice to the dough.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
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