Pumpkin Blossoms

• 1 bag Pumpkin Spice Hershey's Kisses
• 1/2 cups Butter
• 1/2 cups White Sugar, Plus 1/4 Cup For Rolling
• 1/2 cups Brown Sugar
• 1 whole Egg
• 1 teaspoon Vanilla
• 10 ounces, weight Pumpkin Puree
• 2 teaspoons Cinnamon
• 1/2 teaspoons Nutmeg
• 1/2 teaspoons Salt
• 1/4 teaspoons Cloves
• 1 teaspoon Bakind Soda
• 1 teaspoon Baking Powder
• 3-1/2 cups All-purpose Flour

1. Preheat oven to 350 F. Count out 40 kisses, unwrap them, and place them in a bowl in the freezer (they are super soft to start with and melt quickly on the hot cookies).
2. Cream together butter, 1/2 c white sugar, and the brown sugar until smooth. Add egg, vanilla, and pumpkin, and process until completely mixed. Mix spices and soda and baking powder into the flour with a whisk and add to the pumpkin mixture a little at a time until fully mixed. The dough will be very soft.
3. Put the remaining 1/4 cup white sugar in a small bowl and form balls of the dough with your hands (about 1 tablsepoon per cookie). Roll each ball in the white sugar and place on an ungreased cookie sheet for 10-12 minutes, on the center rack of your oven until the surface of the cookie just starts to crack. Remove kisses from the freezer and place one on the top of each cookie as soon as you remove the pan from the oven. Transfer cookies to a wire rack to cool.
4. Recipe by Chris Boyd 2010

kisses, butter, white sugar, brown sugar, egg, vanilla, cinnamon, nutmeg, salt, ubc, baking powder, allpurpose

Taken from tastykitchen.com/recipes/desserts/pumpkin-blossoms/ (may not work)