This recipe started as a late-autumn experiment and quickly became a holiday staple in my house. I wanted the comforting, familiar chew of a peanut butter cookie but with a seasonal lift, so I swapped the usual egg for canned pumpkin and added a touch of pumpkin pie spice. The pumpkin doesn't announce itself loudly; it simply makes the tender crumb a hair softer and lends a subtle warmth that plays beautifully with roasted peanut flavors. I discovered this variation on a chilly October evening while testing treats for a community bake sale, and by the time I sampled the eighth cookie I had convinced myself these small cookies deserve a permanent spot on my cookie tray list. What makes these blossoms so special is their scale and balance. They are deliberately small—about one inch balls before baking—so they present as delicate bites that still deliver a satisfying peanut richness. The brown sugar keeps them moist while the quick chill helps hold their shape in the oven. And of course, the finishing touch of a warm chocolate kiss pushed into the center while the cookie is still hot gives a glossy, slightly melty top that sets up as the cookie cools. Every time I bring a plate to a gathering, folks remark on how addictively moreish they are; I confess I always hide a few for myself.

Ingredients

• Butter: 1/2 cup (1 stick) unsalted butter, softened to room temperature. Use a high-quality European-style butter for a richer mouthfeel; softened butter helps the dough come together smoothly without overworking.
• Peanut butter: 1 cup plus 2 tablespoons creamy peanut butter. Choose a well-stirred, natural-style peanut butter or a commercially smooth brand depending on your texture preference—natural brands will impart more roasted peanut flavor, while commercial brands add sweetness and stability.
• White sugar: 1/4 cup for the dough and an additional 3/4 cup for rolling. The initial white sugar keeps the dough structured and the extra sugar creates a crackly, pretty surface on each bite-sized cookie.
• Brown sugar: 3/4 cup packed. Light brown sugar gives moisture and caramel notes that keep these little cookies tender.
• Pumpkin: 6 tablespoons canned pumpkin puree (not pumpkin pie filling). This replaces the egg and adds moisture and a hint of autumn spice without overwhelming the peanut butter.
• Vanilla extract: 1 tablespoon. Pure vanilla rounds out the flavors wonderfully—do not substitute imitation if you can help it.
• All-purpose flour: 1 1/3 cups, spooned and leveled. Measure by spooning into the cup rather than scooping to avoid dense dough.
• Baking powder and salt: 3/4 teaspoon baking powder and 1/4 teaspoon salt to give a gentle lift and balance sweetness.
• Pumpkin pie spice: 1/2 teaspoon. This small amount adds warmth and seasonal aromatics—do not skip it.
• Chocolate kisses: 55 to 60 kisses for finishing each cookie while warm.

Instructions

Cream the Butter: In a stand mixer fitted with a paddle attachment or in a large mixing bowl, beat 1/2 cup softened butter on medium speed until smooth and slightly pale, about 1 to 2 minutes. Proper softening ensures even mixing and prevents greasy pockets in the dough. Incorporate Sugars and Peanut Butter: Add 1 cup plus 2 tablespoons peanut butter, 1/4 cup white sugar, and 3/4 cup packed brown sugar. Beat until the mixture is homogeneous and slightly fluffy, scraping the bowl to incorporate any stuck bits. This step aerates the dough for a tender crumb. Add Pumpkin and Vanilla: Mix in 6 tablespoons canned pumpkin puree and 1 tablespoon vanilla extract until evenly distributed. The pumpkin replaces the egg and adds moisture; the batter will be soft but not runny. Combine Dry Ingredients: Measure 1 1/3 cups all-purpose flour by spooning into the cup and leveling. Use a small bowl to stir 3/4 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 teaspoon pumpkin pie spice into the flour, then add to the bowl. Beat on low until just combined, stopping to scrape the bottom and sides to avoid pockets of flour. Chill the Dough: Cover the bowl and freeze for 15 minutes or refrigerate for 30 minutes. Chilling firms the dough so small one-inch balls hold their shape and keep the cookies from spreading too much during baking. Shape and Sugar-Roll: Preheat the oven to 350°F and line baking sheets with parchment or silicone mats. Form the dough into 1-inch balls—measure the first few to get a consistent size—then roll each ball in the 3/4 cup white sugar so they are evenly coated. Bake: Arrange the sugar-coated balls 1 1/2 inches apart on prepared sheets. If the dough warmed while shaping, chill the tray briefly before baking. Bake at 350°F for 8 to 10 minutes, or until the edges are set but the centers are still soft. Avoid overbaking to keep them tender. Finish with Chocolate: Immediately after removing the pan from the oven, press one unwrapped chocolate kiss into the center of each cookie so it melts slightly and adheres as the cookie cools. Let the cookies rest on the hot pan for at least 5 minutes before transferring to a wire rack to cool completely.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 4 days; separate layers with parchment to prevent sticking. For longer storage, freeze in a single layer on a tray, then transfer to freezer bags for up to 3 months. To reheat frozen cookies, thaw at room temperature, then microwave briefly or warm in a 300°F oven for 3 to 4 minutes to refresh the texture and re-soften the chocolate centers slightly. If storing unbaked dough balls, freeze on a tray then move to a bag and bake from frozen with an additional 1 to 2 minutes of oven time.

Ingredient Substitutions

If you don't have canned pumpkin, substitute 1 large egg in its place but retain the pumpkin pie spice for flavor. For a nut-free alternative, swap peanut butter for a seed butter such as sunflower seed butter; note the flavor will change and some seed butters are thinner and may require an extra tablespoon of flour. To make them dairy-free, use a vegan butter substitute and be sure the chocolate kisses are dairy-free or use small dairy-free chocolate disks.

Serving Suggestions

Serve these blossoms on holiday cookie platters alongside spiced shortbread and ginger molasses cookies for contrast. They pair beautifully with hot coffee, chai, or a glass of cold milk. For an elegant presentation, place cookies in mini paper liners and garnish with a sprinkle of flaky sea salt on the chocolate once it has set. These tiny bites are ideal as favors—tie a few on a card for neighbors or tuck into small cellophane bags for cookie exchanges.

Cultural Background

The tradition of pressing a chocolate into the center of a cookie dates to mid-20th-century American baking innovations and became iconic with the advent of the chocolate kiss. Combining peanut butter cookies with seasonal influences like pumpkin is a natural American adaptation, reflecting both regional harvest flavors and the culture of cookie swaps and holiday baking that emphasize shareable, small-format sweets.

Seasonal Adaptations

In fall, amplify the spice with a scant 1/4 teaspoon cinnamon in addition to the pumpkin pie spice, or fold in 1/4 cup chopped toasted pecans for crunch. In winter, replace the kisses with peppermint-flavored chocolates for a festive twist. For a summery treat, reduce pumpkin to 2 tablespoons and add 1 teaspoon lemon zest plus white chocolate chips for a bright variation.

Meal Prep Tips

Prepare the dough the night before and chill overnight; portion into one-inch balls and store on a tray covered in the fridge for up to 24 hours so you can bake fresh cookies the next day. Pack cooled cookies in segmented meal prep containers for office treats or school snacks. If you need precise counts, gently roll each cookie with a tablespoon cookie scoop to hit the roughly 55 to 60 yield consistently.

Success Stories

Readers have told me these tiny cookies fly off dessert tables at holiday parties. One neighbor replaced the kisses with salted caramel discs for a crowd-pleasing upgrade, and a teacher wrote to say they were the most requested contribution at a school potluck. My cousin once made a double batch for a family reunion and joked that the shortbread tray never stood a chance once the blossoms arrived.

However you share them, these peanut butter pumpkin blossoms are a small cookie with big personality—balanced, easy to make, and utterly charming on a holiday spread. I hope they become a staple on your cookie tray, too.