Preheat oven to 350 degrees. Spray a mini muffin pan with baking spray. Set aside.
In a large mixing bowl, beat sugar, butter, pumpkin, egg and salt until combined. Add flour, cinnamon, nutmeg and cloves. Blend completely for 1-2 minutes.
Using a small scoop, fill muffin pan until ALL the batter is used, evenly distributing the batter.
Bake for about 18 minutes. Remove from oven and immediately press a Hershey Kiss in the center of each blossom.
Allow to cool in pan about 10 minutes. Remove from pan and enjoy. Store in an airtight container at room temperature for 3 days. ENJOY.
Notes
You don’t need to stick with just original or pumpkin Hershey’s kisses here (although I love both deeply paired with these cookies). Here are a few other ideas:
Other Hershey’s Kiss Flavors: Dark chocolate kisses or white chocolate hugs would be wonderful in the Pumpkin Blossoms too! Or Hazelnut. Or caramel. Okay, basically any kind of kiss will taste amazing here (except peppermint. . . I wouldn’t make these with peppermint kisses).
Mini candy bars: Miniature snickers, Twix bars, or even Reese’s cups are other great candies to try at the center of these blossoms.
Candy corn: For a real fall treat extravaganza, press candy corns (laying flat) onto the cookies. I’d arrange them in a star or wheel pattern for a pretty cookie, perfect for Halloween parties.