Pumpkin-Gingerbread Thumbprint Cookies

Name: Pumpkin-Gingerbread Thumbprint Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: about 4-1/2 dozen.
Ingredients: 1 package (14-1/2 ounces) gingerbread cake/cookie mix; 1/4 cup hot water; 2 tablespoons unsalted butter, melted; 1 cup solid-pack pumpkin; 1 cup all-purpose flour; 2 to 3 teaspoons pumpkin pie spice; 58 milk chocolate kisses

These cookies are the result of a recipe inspiration and an afternoon spent experimenting in the kitchen with my daughters. I took the cookies to a meeting and they were a hit. So yummy with a cup of coffee! —Jennifer Needham, Woodstock, Georgia

Ingredients

1 package (14-1/2 ounces) gingerbread cake/cookie mix
1/4 cup hot water
2 tablespoons unsalted butter, melted
1 cup solid-pack pumpkin
1 cup all-purpose flour
2 to 3 teaspoons pumpkin pie spice
58 milk chocolate kisses

Directions

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 6-8 minutes or until set. Immediately press a chocolate kiss into center of each cookie. Remove from pans to wire racks to cool.