Healthy Pumpkin Blossoms Recipe

Introduction

These Healthy Pumpkin Blossoms are soft, lightly spiced cookies with a delightful dark chocolate center. Perfect for autumn or any time you crave a cozy, wholesome treat.

Ingredients

• 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
• 1 tsp ground cinnamon
• 1 tsp cornstarch
• ¾ tsp baking powder
• ¼ tsp salt
• 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
• ¾ cup (183g) pumpkin purée (NOT pumpkin pie filling)
• 1 tsp vanilla extract
• ½ cup (120mL) pure maple syrup
• 24 dark chocolate kisses

Instructions

1. Step 1: In a medium bowl, whisk together the flour, cinnamon, cornstarch, baking powder, and salt until well combined.
2. Step 2: In a separate bowl, whisk the melted butter (or coconut oil), pumpkin purée, and vanilla extract until smooth.
3. Step 3: Stir the maple syrup into the wet mixture, then add the flour mixture. Stir just until all ingredients are incorporated.
4. Step 4: Chill the cookie dough in the refrigerator for at least 30 minutes. If chilling longer than 1 hour, cover the bowl with foil to prevent drying.
5. Step 5: Preheat the oven to 325°F (163°C) and line a baking sheet with a silicone baking mat or parchment paper.
6. Step 6: Drop the dough in 24 rounded scoops onto the prepared baking sheet. Flatten each mound slightly so it’s just wider than a chocolate kiss.
7. Step 7: Bake for 13-16 minutes. The centers should still feel slightly underdone for the best texture.
8. Step 8: Remove from the oven and immediately press a dark chocolate kiss gently into the center of each cookie.
9. Step 9: Cool the cookies on the baking sheet for at least 10 minutes before transferring them carefully to a wire rack to cool completely.

Tips & Variations

• Use gluten-free flour to make this recipe suitable for gluten sensitivities without sacrificing texture.
• For extra warmth, add a pinch of nutmeg or ginger to the dry ingredients.
• Substitute the dark chocolate kisses with semi-sweet or white chocolate if preferred.
• Lightly greasing your cookie scoop can help drop the dough more easily if it’s sticky.

Storage

Store the pumpkin blossoms in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature and enjoy. Reheat gently in a microwave for 10 seconds if you prefer warm chocolate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling contains added sugars and spices which will alter the flavor and texture. Use plain pumpkin purée for best results.

Why do the cookies need to be chilled before baking?

Chilling helps the dough firm up, making it easier to handle and preventing the cookies from spreading too much during baking, resulting in a thicker, chewy texture.

Healthy Pumpkin Blossoms Recipe

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★★★★★

4.5 from 203 reviews

These Healthy Pumpkin Blossoms are soft, spiced pumpkin cookies with a tender crumb, finished with a rich dark chocolate kiss in the center. Made with whole wheat or gluten-free flour and naturally sweetened with maple syrup, they offer a wholesome twist on the classic chocolate-topped cookie—perfect for fall or anytime you crave a cozy treat.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Total Time: 1 hour 1 minute
• Yield: 24 cookies 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (120g) white whole wheat flour or gluten-free flour
• 1 tsp ground cinnamon
• 1 tsp cornstarch
• ¾ tsp baking powder
• ¼ tsp salt

Wet Ingredients

• 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
• ¾ cup (183g) pumpkin purée (NOT pumpkin pie filling)
• 1 tsp vanilla extract
• ½ cup (120mL) pure maple syrup

For Topping

• 24 dark chocolate kisses

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground cinnamon, cornstarch, baking powder, and salt until well combined.
2. Mix Wet Ingredients: In a separate bowl, whisk the melted butter, pumpkin purée, and vanilla extract together. Then stir in the maple syrup until fully incorporated.
3. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently just until the dough is formed. Avoid overmixing.
4. Chill Dough: Cover the dough and refrigerate for at least 30 minutes to allow it to firm up. If chilling longer than 1 hour, cover the bowl with foil to prevent drying.
5. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with a silicone baking mat or parchment paper.
6. Shape Cookies: Drop the chilled cookie dough onto the prepared baking sheet in 24 rounded scoops. Slightly flatten each mound so it’s just wider than a chocolate kiss.
7. Bake: Bake the cookies at 325°F for 13-16 minutes until the centers feel slightly underdone but the edges are set.
8. Add Chocolate Kisses: As soon as the cookies come out of the oven, gently press one dark chocolate kiss into the center of each cookie to melt slightly.
9. Cool: Let the cookies cool on the baking sheet for at least 10 minutes before transferring them carefully to a wire rack to cool completely.

Notes

• Use white whole wheat flour for a nuttier flavor or gluten-free flour to make the recipe gluten-free.
• Make sure to use pumpkin purée, not pumpkin pie filling, for best flavor and texture.
• If you prefer, substitute the butter with coconut oil for a dairy-free option.
• Cookies will be soft and slightly underbaked in the center when removed from the oven; this keeps them moist.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: pumpkin cookies, healthy pumpkin blossoms, maple syrup cookies, gluten-free pumpkin cookies, fall cookies, chocolate kiss cookies, spiced pumpkin treats