1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
1/2 cup chai concentrate
2 large eggs
2 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
about 50 Pumpkin spice Hershey’s Kisses
Combine the butter and sugar in the bowl of your stand mixer and cream at medium speed until fluffy for about 2-3 minutes. Add the eggs, chai concentrate and vanilla; mix until combined. Add the flour, baking soda and salt, scraping down the sides of the mixing bowl as necessary. Cover with plastic wrap and refrigerate for 1 hour.
Combine cardamom, cinnamon, nutmeg, ginger and cloves in a small bowl and set aside.
Preheat the oven to 325F. Prepare cookie sheets with silpat or parchment paper. Unwrap the kisses.
Using your hands, roll the dough into about 50 1-inch round balls. Place the dough balls on baking sheets and spice mix lightly over cookies. Flatten them slightly. Bake the cookies for 12-15 minutes.
Remove the cookies from the oven and immediately place pumpkin kisses in the center of each cookie. Don’t touch or the kisses will turn into puddles! Cool completely.