Pumpkin Surprise Molasses Cookie Drops


As you know, I just love making desserts with a candy filling. There are my award-winning winter mint surprise cupcakes made with candy cane and chocolate mint truffle Hershey’s kisses, my white chocolate raspberry chocolate chip cookies for spring with Hershey’s raspberry hugs, and now introducing for fall, my pumpkin surprise molasses cookie drops made with pumpkin spice Hershey’s kisses!

There are so many unique flavors available throughout the different seasons that you can transform almost any baked good with these foil wrapped treats. This recipe offers a similar preparation to the Reese’s Peanut Butter Cup cookies, but with much less ingredients. For the purpose of our theme using five ingredients or less, I’ve utilized a packaged mix of molasses cookies to speed the process along. Bake in mini muffin tins with appropriate cupcake wrappers (Now that Halloween is over, you can substitute patterns for Thanksgiving/autumn instead!)

They’re sweet, soft, chewy and cinnamony on the outside with a melty center that is oh-so full of pumpkin spice!


1 package Betty Crocker molasses cookie mix

1 stick of butter

1 egg

1 tablespoon water

1 package pumpkin spice Hershey’s kisses (You may have leftovers…just eat them)

 You will also need: Mini cupcake wrappers


Preheat oven to 350 degrees. In a large bowl, stir together molasses cookie mix, butter, egg and water.

Mix until smooth.

Line a mini muffin tin with cupcake wrappers and fill about 2/3 of the way with batter.

Bake for about 15 minutes, adding more time if necessary. While they’re in the oven, unwrap your Hershey’s kisses.

During the last minute of baking, gently push one pumpkin spice Hershey’s kiss upside down into each cookie.

Return to oven for an additional minute.

Eat and enjoy the surprise inside!

Looking for more fun Halloween party ideas? Watch my segment today on CT Style, 12:30, channel 8!


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