Pumpkin Chocolate Swirl Kiss Cookies

For the pumpkin cookie dough:
In the bowl of a mixer, add butter, pumpkin puree and both sugars and cream until nice and fluffy. Next add in the egg yolk and vanilla extract and continue to mix until well incorporated.

While mixing, sift together flour, baking soda, baking powder, salt and ground cinnamon in a separate bowl.

Lastly, add the dry ingredients into the mixing bowl and mix until well incorporated. Remove the dough from the mixer bowl into another bowl and store in the fridge until the chocolate cookie dough is completed.

For the chocolate cookie dough:
Clean the bowl of your mixer. Add the butter and both sugars and use the mixer to cream the ingredients together until nice and fluffy. Next add in the egg and vanilla extract and continue to mix until well incorporated.

While mixer is running, sift together flour, baking soda, baking powder, salt and cocoa powder in a separate bowl.

Lastly, add the dry ingredients into the mixing bowl and mix until well incorporated. Remove the dough from the mixer and store in the fridge for 15 minutes.

For the assembly:
Preheat the oven to 350 F.

Take 1 1/2 teaspoons of each dough and press them together with your fingers to form a small ball. Place on parchment paper lined cookie sheets. Space them about 2 inches apart to allow for spreading.

Bake the cookies for approximately 9-11 minutes total. Remove the cookies from the oven and immediately and gently place one Hershey’s Kiss in the center of the cookie. Then let the cookies sit without touching until cooled. Wait until the cookies have completely cooled (don’t worry, these are soft cookies) and enjoy!