Preheat the oven to 350 degrees. Use convection bake if you have it.
Grease 1-2 cookie sheets (or line them with parchment paper) and set them aside.
In a large mixing bowl, using a hand or a stand mixer, cream softened butter, granulated sugar and light brown sugar until light and fluffy (1-2 minutes).
Add the vanilla extract and pumpkin puree. Mix until combined then scrape down the bowl once complete.
In a separate bowl, whisk together dry ingredients (flour, cinnamon, pumpkin spice, baking soda, baking powder, salt).
Add the dry ingredients to the wet ingredients in 3-4 portions, mixing after each addition.
Place the bowl in the fridge to chill for 30 minutes.
Roll the dough into 1-inch dough balls and toss them in granulated sugar. Place them on the cookie sheet, leaving 1-2 inches in between each cookie.
Bake the cookies for 14-18 minutes or until the bottoms have browned.
Remove the cookies from the oven and immediately top each one with a Hershey kiss (press the kiss down lightly into the cookie). Allow them to cool to room temperature before eating them.
