INGREDIENTS
2 1/4 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup diced pumpkin spice kisses (optional)
3/4 cup plus 2 Tbsp unsalted butter, softened (or Crisco)
1 1/4 cups granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 (3.5 oz) pkg instant pumpkin spice pudding mix
2/3 cup rainbow sprinkles, plus more for topping

DIRECTIONS

1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, and salt. If you are adding the kisses, add them to the flour mixture, combine and set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and sugar. Mix in egg, egg yolk, and vanilla extract. Stir in pumpkin spice pudding mix.
3. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Stir in 2/3 cup sprinkles.
4. Scoop dough out 2 Tbsp of cookie dough and shape into balls. Drop onto parchment paper lined baking sheets, spacing cookies 2-inches apart. Gently press a few more sprinkles into tops. Bake in preheated oven 9 - 10 minutes.
5. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.

DIRECTIONS

1. Pre-heat oven to 350* with rack in middle position.
2. In a small bowl, combine flour and baking soda, set aside.
3. In a medium bowl cream together butter and sugars.
4. While mixer is on low add pudding mix, beat until incorporated.
5. Add eggs and banana and vanilla extracts, mix until combined.
6. Add flour mixture. Beat until mixed.
7. Stir in white chocolate chips.
   
8. Drop large spoonfuls (about 2 tbsp each) onto parchment lined cookie sheets.
9. Bake at 350* for 12-14 minutes, until edges are golden. Allow to cool on cookie sheet 2-3 minutes. Transfer to Cooling Rack.
   

Recipe adapted from Confessions of a Domestic Goddess

INGREDIENTS

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) Mini Chocolate Chips
• 16 full size Reese's Peanut Butter Cups (8 packs)
  

DIRECTIONS

1. Preheat oven to 375° F.
2. Unwrap candy and chop each peanut butter cup into forths. Set aside.
   
3. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and peanut butter cups. Stir to combine. The peanut butter cups will break up slightly when stirred into the dough.
   
4. Grease 15 x 10-inch jelly-roll pan or a pizza pan with edges. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. I used a pizza pan with edges, and lined it with parchment paper. The cookie will "puff up" a little but the parchment paper keeps it in the pan without it flowing over.

yield: 22-24 cookies
chill time: 1 hour
cook time: 12-15 minutes

INGREDIENTS
1 stick unsalted butter, room temperature
1/4 cup granulated sugar (+ 6 TBSP granulated sugar set aside)
1/4 cup brown sugar
1/4 cup pumpkin puree
1 egg
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
pinch of salt
22-24 Pumpkin Spice Hershey's Kisses, unwrapped and cut up into small pieces.

SPICE MIX
1 TBSP ground cinnamon
2 tsp ground cardamom
1/4 tsp ground cloves
1/2 tsp freshly ground nutmeg
1/2 tsp finely ground pink pepper grounds or white pepper (do not use black pepper)

DIRECTIONS:

1. Combine all of the ingredients in the spice mix, set aside
   
2. Whisk together flour, baking soda, 1/2 Tbsp of spice mix, and salt in medium bowl until well combined.
   
3. Cream butter and sugar in bowl of stand mixer until light and fluffy. Add egg, pumpkin puree and vanilla extract, mixing until well combined.
   
4. Add flour mixture in thirds, mixing until just incorporated and scraping down sides of bowl as necessary each time, stir in kisses.
   
5. Cover mixing bowl with plastic wrap and refrigerate for 1 hour.
   
6. Preheat oven to 325 F.
   
7. Mix remainder of sugar and spice mix in a small bowl.
   
8. Using a small [approx. 1 1/2"] cookie scoop, place dough into sugar/spice mixture, rolling to ensure even coverage. Place dough balls on lined cookie sheet about 2" apart.
   
9. Bake for 12-15 minutes
   
10. Remove cookies from the oven and let cookies cool for 10 minutes on cookie sheets before moving to wire racks to finish cooling completely.