A few weeks ago, just as I had decided that I was going to give up sugar for the month of October, a large package arrived at my door. I should be clear, that my fast from sugar was going to be broken in one large Halloween candy binge. Apparently the mailman didn’t get the memo and brought my stash way too soon.
This glorious stash of Hershey’s candy came to help our family get in the Halloween spirit. All of our favorites were there. Cadbury eggs (with green filling to get in the Halloween spirit), caramel apple Jolly Rancher suckers (which my Jolly Rancher obsessed daughters went CRAZY for), Reese’s pumpkins (the kids never even saw those babies), orange Kit Kats, and fall colored M&Ms to name a few. My resolve held out for a few weeks, but soon I was rewarding myself with little pieces here and there. Oops.
By far, my favorite discovery was the Hershey’s Pumpkin Spice Kisses. When I bit into them I was immediately reminded of pumpkin cheesecake. And what do you need with pumpkin cheesecake filling? A gingersnap crust. Suddenly these cookies were born. I have already taken them to a Halloween party and a fall gathering and they are devoured quickly. They taste like you are eating a little bite of fall.
3/4 c. softened butter
1 c. sugar, plus extra for rolling
1/4 c. molasses
2 c. flour
1/4 tsp. salt
2 tsp. baking soda
1 tsp. each- cinnamon, ginger and cloves (my second batch I substituted allspice)
Preheat oven to 375. Cream together butter and sugar. Add in egg and molasses. Slowly add in the dry ingredients. Chill dough for 1/2 hour. Roll into 1/2 in. balls and roll in sugar. Place on greased baking sheet and bake for 7-9 minutes. Remove and place one Hershey’s Pumpkin Spice Kisses on each cookie. Let cool on baking rack.
Check out Celebrate with Hershey’s for Halloween costume ideas, crafts, and tons of recipes for all your fall festivities!
What is your favorite Halloween candy?
Disclosure: This post is sponsored by Global Influence and I was provided with an abundance of temptation by Hershey’s.