Preheat your oven to 375 degrees.

Put Hershey's Kisses in the Freezer to sit while preparing and baking. (Approximately 20 minutes)

Prepare your cookie sheet with cooking spray or use a silicon baking mat.

In a medium size bowl, combine together the flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.

In another bowl, mix together the white sugar, brown sugar and the oil.

Add the refrigerated pumpkin puree and combine thoroughly.

Add the egg and then the vanilla extract mixing well between each addition.

Slowly add the flour mixture a little at a time until mixed together well.

Using a large spoon or a small ice cream scoop, heaping spoonfuls onto your prepared pan, approximately 1" apart.

Bake at 375 degrees for about 8-10 minutes or until the cookies are just starting to show some cracks. If you do the toothpick test, the toothpick should come out clean.

Remove from oven. Immediately press a pumpkin spice kiss into center of each

cookie. It's normal if the cookie cracks a bit more around edges.

Remove the cookies from the cookie sheet to a wire rack.

Cool completely.

Enjoy!