Pumpkin Blossom Kiss Cookies

This time of year, it takes strength to not put pumpkin in everything I make. I can’t help it. I love the taste of pumpkin. It tastes like fall to me. Here in Texas our leaves don’t see a lot of vibrant colors so I will take fall however I can get it.

Loving pumpkin so much, it’s a good thing one of my favorite things to do is bake goodies for other people. Usually it’s family or coworkers but sometimes I like to take something sweet to local firefighters. They are always so grateful to receive something unexpected.

Being on Weight Watchers, I can’t always eat a lot of what I bake. So the sooner I can get it out of my kitchen the better for me. Unfortunately for my waistline, I ate one (or two) of these blossom cookies from each cookie sheet as they came out of the oven. All in the name of quality control, of course.

The firefighters I took these to here locally were so sweet and thankful for these treats. Make up a batch for your local emergency personnel. It will do your heart good.

Pumpkin Blossom Kiss Cookies @addicted2recipe

Pumpkin Blossom Kiss Cookies


1/4 c granulated sugar
1/2 c packed brown sugar
1/2 c margarine, softened
1/3 c pumpkin purée
1 tsp vanilla extract
1 egg
1 3/4 c all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice

1/2 c sugar
2 tsp ground cinnamon

Bag of Hershey’s Kisses


Heat oven to 350°F.

In a large mixing bowl, beat together sugar, brown sugar and margarine with an electric mixer until creamy.

Add pumpkin purée, vanilla extract and egg. Mix until combined.

In another bowl, whisk together flour, baking soda, baking powder and pumpkin pie spice. Add, in batches, the flour mixture to the wet mixture and beat until incorporated.

In a small bowl, mix together sugar and cinnamon.

Using a small cookie scoop, shape dough into 1-inch balls. Roll balls in the sugar and cinnamon mixture.

Place on cookie sheets about 2 inches apart.

Bake 10-12 minutes.

As soon as cookies are removed from oven, press one kiss in the center of each cookie.

Let cool for 2 minutes then move cookies to a cooling rack.

Makes about 42 cookies

Sunday Egg Thingy

A while back I posted a recipe for Dr. Phil’s Sunday Eggy Thing – a recipe he made on the Rachael Ray show. At the time I had never fried a flour tortilla so I made my version with a corn tortilla.

I finally did the flour tortilla fry thing for these fish tacos and oh em gee they were amazing. So this past weekend I had some tortillas left over from Saturday’s dinner so I went for it. And am I ever glad I did.

These are a perfect Sunday morning breakfast or brunch item. You can top it with your favorite sauce, salsa or leave it plain like I did. Dr. Phil uses Soy Sauce but I like plain salt and pepper. Divine.

Sunday Egg Thingy

Sunday Egg Thingy


2 Tbsp extra virgin olive oil
1 flour tortilla (best of homemade)
1 egg
Salt and pepper, to taste


Heat olive oil in a non-stick pan over medium high heat.

Once oil is hot, add tortilla. Let cook for about 20 seconds then flip over.

Crack egg over tortilla. Season with salt and pepper.

Reduce heat to medium.

Let cook for about 1-2 minutes. Using a spatula, flip tortilla over and let cook for an additional minute.

Flip over onto a plate.

Sunday Egg Thingy Collage

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