Instructions

1. In a large bowl cream the butter and sugars together until they are light and fluffy, about 3 minutes.
2. Add the pumpkin puree, egg, and vanilla and stir to combine well.
3. Add the flour, baking powder, baking soda, salt, and cinnamon and stir until well combined.
4. Using a 1 tablespoon cookie scoop or a melon baller, scoop a 1 tablespoon round ball of cookie dough out. Roll it about a bit in the balms of your hands to make it round and then give it a little squish with your palms to make it just a little bit flat.
5. Set the cookies on a baking sheet lined with parchment or a baking mat and repeat with the rest of the dough. When you have a full sheet of cookies use the bottom of a glass cup to slightly press your cookies down. This will remove any finger prints you made.
6. Bake at 350 degrees for 8 to 9 minutes. Remove the cookies from the oven and allow them to rest on the cookie sheet for 5 minutes before transferring to a wire wrack. While the cookies are still warm but not hot press an unwrapped Hershey kiss into the center of each cookie.
7. Store leftovers in an airtight container.