Pumpkin Spice Kiss Cookies

• 1/4 cups Unsalted Butter
• 1/4 cups Unsweetened Applesauce
• 1/3 cups Packed Brown Sugar
• 1/3 cups White Granulated Sugar
• 1 whole Egg
• 1 teaspoon Almond Extract
• 2 Tablespoons Non-fat Milk
• 1-1/2 All-purpose Flour
• 1/2 teaspoons Salt
• 1 teaspoon Baking Powder
• 1/2 cups Unsweetened Cocoa Powder
• 1 teaspoon Cinnamon
• 24 Pumpkin Spice Hershey Kisses, Unwrapped

1. Cube your softened butter into a large bowl. Blend (1-2 minutes) along with the applesauce, brown sugar, and white sugar. Add in your egg, almond extract, and milk. Blend until combined.
2. In a separate medium-sized bowl, sift together your dry ingredients: flour, salt, baking powder, cocoa powder, and cinnamon.
3. Slowly add your dry ingredients into your wet mixture. Blend between each addition until fully combined. This will form a sticky dough.
4. Drop 12 tablespoon-sized dollops onto a cooking sheet (you'll need two cooking sheets or to bake two batches). Lightly push a Pumpkin Spice Hershey Kiss into the top of each dollop.
5. Bake for approximately 10 minutes at 350u0b0F.

ubc, ubc, brown sugar, sugar, egg, almond extract, nonfat, flour, salt, baking powder, cocoa, cinnamon, kisses

Taken from tastykitchen.com/recipes/desserts/pumpkin-spice-kiss-cookies-2/ (may not work)