Ingredients
1 package (14-1/2 ounces) gingerbread cake/cookie mix1/4 cup hot water2 tablespoons unsalted butter, melted1 cup solid-pack pumpkin1 cup all-purpose flour2 to 3 teaspoons pumpkin pie spice54 milk chocolate kisses
Preparation
Preheat oven to 375°. In a large bowl, combine cookie mix, hot water and butter. Stir in pumpkin. In a small bowl, whisk flour and pie spice; gradually stir into mixture. Shape dough into 1-in. balls.
Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Bake until set, 6-8 minutes. Immediately press a chocolate kiss into center of each cookie. Remove from pans to wire racks to cool.
