I can’t believe it’s already Monday! Where did the weekend go? The 31st Annual Destin Seafood Festival was this weekend, so the Duke and I went on Friday night. We indulged in lots of fried festival food, beer and people watching…this is the Redneck Riviera, after all. Saturday was spent, as it should be this time of year, watching college football on the couch. Aren’t Saturdays so wonderful? They’re just filled with the promise of two full days with nothing to do. We took full advantage of the sunny weather and lounged around all day. The evening was topped off by a healthy dinner of velveeta sausage dip over nachos. If that’s not a fine meal, I don’t know what is!
Now that it’s fall, I’ve been testing out some pumpkin recipes. I was searching for a pumpkin cookie recipe, so I turned to Jenny at Picky Palate. Incase you can’t tell, Picky Palate is my go-to blog. I just adore Jenny’s simple and tasty recipes. She’s so gosh darn creative, too! She’s been known to make cookies with everything from panko crumbs to Cinnamon Toast Crunch. Anyway, she had a super easy pumpkin cookie recipe that I adapted into cookie puffs, if you will. Jenny’s original recipe called for Spice Cake mix, but I only had Yellow Cake Mix, so I rolled with that. These really could not get any easier, and they make a cute presentation for your upcoming fall parties. Once again, they were a big hit in the teachers’ lounge!
Pecan and Pumpkin-Kissed Cookie Puffs
Ingredients
- 1 box yellow cake mix
- 1 small can pure pumpkin
- 1 ½ tbsp. pumpkin pie spice
- 1 cup chopped pecans
- 1 bag Hershey Pumpkin Spice Kisses, unwrapped
Instructions
- Pre-heat oven to 350 degrees. Line a mini cupcake tin with liners, set aside.
- In a large bowl combine cake mix, pumpkin and pumpkin pie spice (you could also use a box of spice cake mix and omit the pumpkin pie spice). Fold in pecans.
- Scoop mixture by rounded teaspoons into prepared cups.
- Bake for 10-12 minutes, or until puffy and golden.
- Place one kiss on each puff and immediately put in the freezer (kisses will melt, if not). Once puffs have cooled, remove from freezer and store in an air-tight container until ready to serve.
Whoops…this one melted before it hit the freezer! Delicious, nonetheless.
Makes about 40 puffs
These puffs are incredibly moist and make the perfect sidekick to a tall glass of milk. Don’t forget to “Share and Save” below if you like this recipe. Thanks for visiting! Have wonderful autumn week. The Duchess
I found your blog from Tasty Kitchen and I just love it! Can’t wait to read through your recipes!
Hi Molly!! Thanks for stopping by my blog! I love that we are fellow Floridians! My SIL lives in the panhandle too…she has a blog too, Mom’s Cooking Club.
I love your site! Can’t wait to check everything out! These puffs look great! I like how easy they are!
This is my FIRST time on your blog. The other girls from TheBELLAlife love you and I have just expierenced my first Duchess of FORK!
PS. YOUR NAME ‘Duchess of Fork’ is to DIE for! I cant help but smile when I hear it.
xoxo Keighley
I didn’t realize Hershey Kisses came in pumpkin spice – I am so excited!
I love the idea of incorporating kisses into pumpkin cookie puffs instead of the traditional chocolate chips. Thanks for the inspiration!
~Camberley
Loving your blog! Coming over from Tasty Kitchen!
Thanks for all of the kind words, ladies! Glad you like Duchess of Fork.
I found your blog from Picky Palate… and i love it! You are a very talented baker
I’ll be checking back often!
-Mini Baker