Place the pumpkin seeds in a mini food processor and process on high speed until they are finely ground.
Cream the vegan buttery spread, vanilla extract, applesauce, salt, and granulated sugar.
Add the gluten free flour and ground pumpkin seeds. Mix on low speed. The dough will be very thick.
Refrigerate the dough for two hours.
Remove the chocolate kisses from the candy mold.
Preheat the oven to 325 degrees F. Line two cookie sheets with parchment paper.
Roll the dough into balls and place a chocolate kiss in the center of each ball. Pinch the dough around the kiss and use your fingers to smooth the dough out. Place on the cookie sheet. You should leave one inch of space between each cookie. You can fit 12 cookies on a cookie sheet.
Bake at 325 degrees F for 18-21 minutes, until the balls are golden brown on the bottom.
Place the powdered sugar in a bowl.
Remove the cookies from oven and let cool for about 10 minutes.
While the cookies are warm, roll them in the powdered sugar. Let the cookies cool fully, then roll in the powdered sugar again to get a nice white coating.
Store in an airtight container.