pumpkin snickerdoodles with caramel kisses

Call it intuition but the day before the first day of fall I woke up feeling the need to bake something. But not just anything, something, pumpkin! With fall here all I can think about is pumpkin everything! So I made some Pumpkin Snickerdoodles with Caramel Kisses on top. Trevor, who doesn't even like pumpkin flavored things (what is wrong with him?) even liked them! I had several people ask me for the recipe on instagram, so I thought I would share it here! ENJOY & HAPPY FALL :)

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Pumpkin Snickerdoodles with Caramel Kisses 

Prep Time: 1 hour, 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour, 30 minutes

Yield: 3 to 4 dozen

For the cookies:
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 3/4 cup pumpkin puree
• 1 large egg
• 2 teaspoons vanilla extract
• 3 3/4 cups flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 
• Hershey's Caramel Kisses

For the coating:
• 1/2 cups granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger 

In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.
In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour.

Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 12 to 14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes. With a little push, place one Hershey's Caramel Kiss on top of each cookie, then transfer to a wire rack to cool completely. Repeat with remaining dough.

*adapted from Seed at the Table.