Pumpkin Spice Snickerdoodle Blossoms

Delightful pumpkin spice snickerdoodle blossoms with a soft, spiced cookie exterior and a sweet chocolate kiss in the center.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon pumpkin 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
• 1/4 cup granulated sugar for rolling
• 1 teaspoon pumpkin spice for rolling
• 24 chocolate kisses, unwrapped

Instructions:

Set the oven to 350F 175C and heat it up

Put parchment paper on the bottom of a baking sheet

Mix flour, baking soda, cream of tartar, pumpkin spice, and salt in a bowl with a whisk

When the butter is soft, add 1/2 cup of granulated sugar and cream them together in a different bowl until they are light and fluffy

Add the egg, vanilla extract, and pumpkin puree and beat until everything is well mixed

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

Mix 1/4 cup of granulated sugar and 1 teaspoon of pumpkin spice in a small bowl

This will be used for rolling

Make 1-inch balls out of the dough

Coat each ball with the sugar and spice mix

Set the dough balls, two inches apart, on the baking sheet that has been prepared

Bake for 10 to 12 minutes, or until the edges of the cookies are just beginning to turn golden

After taking the cookies out of the oven, put a chocolate kiss right in the middle of each one

For a few minutes, let the cookies cool on the baking sheet

Then, move them to a wire rack to cool completely