Pumpkin Spice Kiss Cookies

• 12 cup unsalted butter, room temperature
• 1 cup granulated sugar, divided
• 12 cup dark brown sugar
• 13 cup pumpkin puree (not pumpkin pie filling)
• 12 teaspoon vanilla extract
• 1 cup all-purpose flour
• 12 cup all-purpose flour
• 2 tablespoons ground cinnamon, divided
• 12 teaspoon ground cinnamon, divided
• 18 teaspoon ground cloves
• 18 teaspoon ground ginger
• 12 teaspoon baking soda
• 14 teaspoon baking powder
• 14 teaspoon salt
• 1 (8 ounce) bag Hershey chocolate kisses, unwrapped (preferably Pumpkin Spice flavor)

1. Line 2 large cookie sheets with silpats or parchment paper.
2. In a large mixing bowl or stand mixer beat the butter, 1/2 cup granulated sugar and the brown sugar together on medium speed 2 minutes.
3. Add the pumpkin and vanilla beat on low 1 minute.
4. In a small bowl whisk together the flour, 1/2 teaspoon cinnamon, cloves, ginger, baking soda, baking powder and salt.
5. Add to the sugar mixture and beat on low just until combined.
6. Refrigerate 1 hour (or longer).
7. Preheat oven to 350 degrees F. Whisk the remaining 1/2 cup sugar with 2 tablespoons cinnamon in a wide, shallow bowl.
8. Scoop up level tablespoons of the dough and roll into a ball then roll in cinnamon sugar.
9. Place on cookie sheets 2 inches apart and bake 12 minutes.
10. Remove from oven and press a kiss into the center of each one.
11. Cool completely on wire racks.
12. Store in tightly covered containers up to a week.

unsalted butter, sugar, brown sugar, pumpkin puree, vanilla, flour, flour, ground cinnamon, ground cinnamon, ground cloves, ground ginger, baking soda, baking powder, salt, chocolate kisses

Taken from www.food.com/recipe/pumpkin-spice-kiss-cookies-511071 (may not work)