Pumpkin Blossom Cookies

Directions

1. Remove the wrappers from the pumpkin spice Hershey's Kisses, snip off the pointed tips, and place them in the freezer so they stay firm when added to warm cookies.
2. In a large bowl, mix the egg, melted butter, and spice cake mix with an electric mixer until combined. Then beat in the cream cheese. Chill the dough for 30 minutes.
3. While the dough chills, prepare the green buttercream: In a small bowl, beat 2 tablespoons of butter until smooth. Add ¼ cup powdered sugar and a few drops of Kelly green food coloring, and beat until well blended. Transfer to a piping bag fitted with a small round tip.
4. Preheat your oven to 350°F. Shape the dough into balls, roll each in sugar, and place on a silicone-lined baking sheet. Slightly flatten the tops, then bake for 8 minutes.
5. Remove the baking sheet from the oven and let the cookies cool for 2 minutes. Gently press a frozen Kiss into the center of each cookie. Pipe small green leaves or vines onto the cookie with the buttercream, and insert a broken pretzel piece as the stem. Allow the cookies to sit undisturbed until the chocolate has fully set.