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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.

Ingredients

Scale

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

Find it online: https://savorandsimmer.com/healthy-pumpkin-blossoms-recipe/