Witch Hat Cookies

Directions

1. In a big mixing bowl, cream the softened butter and packed dark brown sugar together until well blended.
2. Mix in the pumpkin puree, egg, and vanilla extract, beating until the mixture is smooth and combined.
3. Sift in the all-purpose flour, cocoa powder, black cocoa powder, cornstarch, pumpkin pie spice, salt, and baking soda. Stir until a cohesive dough forms.
4. Scoop the dough into balls, each about 2 tablespoons in size. Roll every ball in black sanding sugar to coat evenly.
5. Arrange the sugared dough balls on a plate and refrigerate them for 15 minutes.
6. While the cookies chill, preheat your oven to 375°F.
7. After chilling, place the dough balls about 2 inches apart on a baking sheet lined with parchment paper or a silicone mat.
8. Bake the cookies for about 10 minutes.
9. Once out of the oven, immediately press one dark chocolate Hershey Kiss into the center of each cookie, pushing down gently.
10. Carefully transfer the cookies to a plate and put them in the refrigerator or freezer to cool completely and set the chocolate.
11. When the cookies are fully cooled and the kisses are firm, take them out. Using black frosting fitted with a small open star tip (like Wilton 16), pipe small florets around the base of each Kiss to resemble a witch's hat ribbon. Attach one red rose-shaped sprinkle to the side of each ribbon.
12. Serve immediately or store in an airtight container for up to 3 days.