Pumpkin Spice Oatmeal Cookies.


I had to make my pumpkin oatmeal cookies with these Hershey Kiss Pumpkin Spice kisses.  One of those things just know in your heart.  Ha ha.  These cookies have more of a cake-like light texture.  This recipes makes a ton of cookies.  So delish and perfect with some hot apple cider on a chilly fall day.


1 1/2 cups of all purpose flour (King Arthur’s)
1/2 cup of whole wheat flour (King Arthur’s)
1 1/2 cups of oats
1 teaspoon baking soda
2 teaspoons of ground cinnamon
1 teaspoon of pumpkin spice
1 teaspoon salt
1 cup of butter, room temperature
3/4 cup of light brown sugar
1/2 cup of granulated sugar
1 tablespoon flax seed meal
1 cup of pumpkin puree
1 egg
2 teaspoons of vanilla
1 cup of chocolate chips (optional)
1 bag of Hershey Pumpkin Pie Spice Kisses


Preheat the oven to 350 degrees and line your cookie sheets with parchment or a baking mat.  In a large mixing bowl combine the flours, oats, soda, cinnamon, pumpkin pie spice and salt in a bowl.  In your stand mixer, paddle attached, blend butter and sugars.  Once fluffy, add the flax, pumpkin, egg and vanilla.  Beat well.  Then add the flour mixture to the stand mixer and blend.  By hand add the chocolate chips, if using.  Drop with a scoop onto your cookie sheet and bake for 13-15 minutes.

While baking, remove the wrappers from the Kisses.  Once you remove the cookies from the oven, gently put the Kiss on top and push (lightly) down.  Let cool.  Serve.

— Knead to Cook


  1. These sound fantastic, I have never seen this flavor of Hershey’s Kiss, I’ll have to look for it!

  2. I cannot wait to make these and share with my work family!

  3. These look delicious! What purpose does the flax seed serve, just extra nutrition? Would anything happen if I left it out? I never can find it!

  4. Beautiful photos! Would love to try it.

  5. Can’t wait to make! I love Halloween treats! Thanks for sharing! :)

  6. These are delicious!! I substituted craisins for the chocolate chips and they taste like a mouth full of autumn!! Thanks for the great recipe!

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  9. Recipe is a little vague- kind of oatmeal? Size of scoops?

    I used old-fashioned oats, and I added white chocolate instead of chocolate. Big tablespoons are big enough, and they actually take about 20 min or the middles are still almost raw. In using either a scoop or big tablespoon, I got 3 doz from the recipe- not tons, but a good amount because they are rich. They are good with or without the kiss in them.

    • Recipe outlines the measurements exactly. You can use either gluten free rolled oats or regular rolled oats. All ovens cook at a different temperature, believe it or not. I always undercook cookies and let them cool afterwards so they are more tender. Hope this helps.

  10. Thanks for featuring these. Would love to know your Chobani to butter ratio. Sounds great! Robin

  11. Based on the Chobani Conversion Chart (https://chobani.com/community/blog/2011/04/chobani-kitchen-conversion-chart/), I used 1/4 cup yogurt and hoped for the best. Thanks for such an amazing recipe!

  12. Thanks Jenn! I’ve used Chobani in cookies with more of a cake texture. Will give it a whirl. So nice to meet you and thanks for popping by :) Robin


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