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Melt the butter in a microwave safe bowl. When melted, whisk in the brown sugar and 1/2 cup white sugar. Stir well. Add the vanilla and pumpkin puree and mix well. Set aside.
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In a separate bowl, combine the flour, salt, baking powder, baking soda, 1 tsp. cinnamon, and the pumpkin pie spice.
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Slowly add the wet ingredients to the dry. Mix until combined with a spatula. Dough will be very soft. Cover and chill dough for 30 minutes or up to three days. You MUST chill the dough. It is too soft otherwise.
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After chilled, remove dough from fridge and preheat oven to 350 degrees.
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Scoop 1 1/2 tsp. of dough into a ball and mix in a mixture of 1/2 cup sugar and 1 tsp/ cinnamon. Place onto a cookie sheet and slightly flatten the tops with a cup.
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Bake for 8-10 minutes. While they are baking, unwrap your kisses. As soon as cookies come out of the oven, press kiss into the middle of the cookies. Let cool 5 minutes on the cookie sheet and then place them on a cooling rack. The kisses will initially melt a little, but they will set back up as they cool. Store cookies in an airtight container but do not refrigerate as the kisses will turn white in the fridge. Enjoy!!