Pumpkin Chai Spice Kiss Cookies

yield: 22-24 cookies
chill time: 1 hour
cook time: 12-15 minutes

INGREDIENTS
1 stick unsalted butter, room temperature
1/4 cup granulated sugar (+ 6 TBSP granulated sugar set aside)
1/4 cup brown sugar
1/4 cup pumpkin puree
1 egg
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
pinch of salt
22-24 Pumpkin Spice Hershey's Kisses, unwrapped and cut up into small pieces.

SPICE MIX
1 TBSP ground cinnamon
2 tsp ground cardamom
1/4 tsp ground cloves
1/2 tsp freshly ground nutmeg
1/2 tsp finely ground pink pepper grounds or white pepper (do not use black pepper)

DIRECTIONS:

1. Combine all of the ingredients in the spice mix, set aside
   
2. Whisk together flour, baking soda, 1/2 Tbsp of spice mix, and salt in medium bowl until well combined.
   
3. Cream butter and sugar in bowl of stand mixer until light and fluffy. Add egg, pumpkin puree and vanilla extract, mixing until well combined.
   
4. Add flour mixture in thirds, mixing until just incorporated and scraping down sides of bowl as necessary each time, stir in kisses.
   
5. Cover mixing bowl with plastic wrap and refrigerate for 1 hour.
   
6. Preheat oven to 325 F.
   
7. Mix remainder of sugar and spice mix in a small bowl.
   
8. Using a small [approx. 1 1/2"] cookie scoop, place dough into sugar/spice mixture, rolling to ensure even coverage. Place dough balls on lined cookie sheet about 2" apart.
   
9. Bake for 12-15 minutes
   
10. Remove cookies from the oven and let cookies cool for 10 minutes on cookie sheets before moving to wire racks to finish cooling completely.