In a mixing bowl, combine 1 cup of white whole wheat flour and 1 teaspoon of cinnamon.

Whisk together 1 cup of pumpkin purée, 1 tablespoon of melted butter or coconut oil, and 1/3 cup of pure maple syrup until smooth.

Gradually add the dry mixture to the wet ingredients, folding gently until just combined.

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.

Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.

Bake for 10 to 12 minutes, or until edges are set and lightly golden.

Immediately press a dark chocolate kiss into the center of each warm cookie.

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.