Pumpkin Spice Snickerdoodle Blossoms

Delight in the cozy flavors of fall with these Pumpkin Spice Snickerdoodle Blossoms. Soft pumpkin snickerdoodle cookies embrace a Hersheys Kiss in the center, creating a delightful treat for the season.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/3 cup canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup cinnamon sugar for rolling
• 24 Hersheys Kisses, unwrapped

Instructions:

Preheat the oven to 350F 175C

Line a baking sheet with parchment paper

In a bowl, whisk together flour, baking soda, cream of tartar, pumpkin pie spice, and salt

In a separate large bowl, beat together butter and granulated sugar until creamy

Add pumpkin puree, egg, and vanilla extract to the butter mixture

Beat until well combined

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Chill the dough in the refrigerator for about 30 minutes

Shape the dough into 1-inch balls and roll them in cinnamon sugar, coating evenly

Place the coated dough balls on the prepared baking sheet, spacing them apart

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden

Remove from the oven and immediately press an unwrapped Hersheys Kiss into the center of each cookie

Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely