Pumpkin-Gingerbread Thumbprint Cookies

Ingredients

• 1 package (14-1/2 ounces) gingerbread cake/cookie mix

• 1/4 cup hot water

• 2 tbsps unsalted butter, melted

• 1 cup solid-pack pumpkin

• 1 cup all-purpose flour

• 2-3 tsps  pumpkin pie spice

• 54 milk chocolate kisses

Directions

1. Preheat oven to 375°.

2. In a large bowl, combine cookie mix, hot water and butter. Stir in pumpkin.

3. In a small bowl, whisk flour and pie spice; gradually stir into mixture.

4. Shape dough into 1-in. balls.

5. Place 2 inches apart on un-greased baking sheets. Press a deep indentation in center of each with your thumb.

6. Bake until set, 6-8 minutes.

7. Immediately press a chocolate kiss into center of each cookie.

8. Remove from pans to wire racks to cool.

Adapted from Taste of Home