1/2 cup (113 grams) room temperature butter
1 cup of sugar
1 egg
1 1/2 cup (180 grams) all purpose flour
1/2 cup (40 grams) unsweetened cocoa powder
1 tbsp pumpkin pie spices
1 tsp baking soda
pinch of salt
1/2 cup water
1/2 cup buttermilk
Half bag of Hershey's Pumpkin Spice Kisses

Heat the oven to 375F. Line a 11X7 pan with parchment paper and set aside.
In a mixing bowl cream butter and sugar until light and fluffy.
Add the egg, scraping the sides of the bowl. In a separate bowl mix the flour, cocoa, baking soda, salt and pumpkin pie spices.
In a cup mix the water with the buttermilk.
Add the dry ingredients to the butter mixture alternately with the buttermilk-water combo.
Mix until well combines.
Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
Leave to cool completely.
Meanwhile unwrap the Hershey's Kisses and melt them in a microwave safe bowl (about 45 seconds)
When the cake is completely cooled you either cut it into squares and pour some melted chocolate on top of each piece of cake or you pour the chocolate on top of the cake and cut it into squares after. It's your decision, I choose the first.

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