Witch Hat Cookies

Directions

1. In a large bowl, cream the softened butter and brown sugar together until well blended.
2. Add the pumpkin puree, egg, and vanilla extract, then beat again until the mixture is smooth and combined.
3. Sift the flour, cocoa powder, black cocoa powder, cornstarch, pumpkin pie spice, salt, and baking soda into the wet ingredients. Mix until a cohesive dough forms.
4. Scoop the dough into balls using about 2 tablespoons per ball. Roll each ball in the black sanding sugar to coat evenly.
5. Arrange the sugar-coated dough balls on a plate and refrigerate for 15 minutes.
6. While the cookies chill, preheat your oven to 375°F (190°C).
7. Line a baking sheet with parchment paper or a silicone mat. Place the chilled dough balls about 2 inches apart on the prepared sheet.
8. Bake the cookies for approximately 10 minutes.
9. Remove the cookies from the oven and immediately press one dark chocolate Hershey Kiss into the center of each cookie, applying gentle pressure.
10. Carefully transfer the cookies to a plate and place them in the refrigerator or freezer to cool completely and allow the chocolate to set.
11. Once the cookies are completely cool and the kisses are firm, use black frosting with a small open star piping tip (such as Wilton 16) to pipe small florets around the base of each kiss, forming a witch's hat ribbon. Gently press one red rose-shaped sprinkle onto the side of the frosting ribbon.
12. Serve immediately or store in an airtight container at room temperature for up to 3 days.