These were made on a complete whim as I actually FOUND pumpkin spice Hershey’s (I haven’t been able to find them before, and it turns out they’re amazing) at the local Target, and I’ve had this recipe hanging around in my Pinterest since last fall.  And they were absolutely worth it.

A few notes – they aren’t kidding when they say just rest it on top of the cooling cookies rather than pressing them down, they do melt, as you can see in the last pic.  Also, there’s a chai spice mix that I forgot to put in, but honestly, you could probably put the spices directly in the batter instead of sprinkling them on top of the cookies like the original recommends. Also, in randomness, it turns out that Target is the only place reasonably close to me that has chai concentrates, which is surprising, as I live in a college town.

Chai Pumpkin Spice Thumbprints
Makes appx 20 cookies


  • 1 stick butter, at room temperature
  • .5 c sugar
  • .25 c chai concentrate (I used the Tazo pumpkin spice chai latte concentrate that they were rolling out at Target)
  • 1 large egg
  • 1 t vanilla extract
  • 1.75 c flour
  • .5 t baking soda
  • pinch salt
  • .5 t chai spice mix (OP did a mix of cardamom, cinnamon, ginger, cloves and nutmeg in larger portions for another recipe, but for this, you could probably do a pinch of each directly into the batter)
  • Hershey’s Pumpkin Spice Kisses, unwrapped (equal to however many cookies you make)

Cream together your butter and your sugar until fluffy, and then add your chai concentrate, egg, and vanilla, and mix until combined. (The dough may look a bit curdled, but trust me, it’s okay.) Add your flour, baking soda, salt, and chai spice mix, and mix until combined. (OP recommends sprinkling the mix on the dough right before it goes into the oven, I think it would be better added directly to the dough before chilling, I didn’t add it either way this time, so experiment!)  Throw your dough into the fridge to chill for an hour.

Preheat your oven to 350 (mine was at 325), and line a baking sheet with whatever you usually line it with (I go with aluminum foil). Take your dough out of the fridge, and roll off bits of the dough into 1 inch balls (you can get between 20 to 24 balls from this recipe).  Place them on the baking sheet, and bake between 12 to 15 minutes (mine tended towards 15). Unwrap your Kisses while the cookies bake.

Remove your cookies from the oven, and immediately place the Kisses on top of them (don’t press them in, or they will melt). After they’ve cooled a bit, remove them from the sheet to somewhere where they can cool fully, and get your next batch of cookies in (this will typically take two rounds of baking, to get all the dough baked).

And then try not to eat them all in one night.  It’s hard, I know.


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