Healthy Pumpkin Blossoms with Chocolate Kisses Recipe
These Healthy Pumpkin Blossoms are soft, flavorful cookies perfect for fall or any time you crave a cozy treat. Made with pumpkin purée and warm spices, each cookie is topped with a luscious dark chocolate kiss for a delightful surprise.
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
- Step 1: In a medium bowl, whisk together the flour, cinnamon, cornstarch, baking powder, and salt until well combined.
- Step 2: In a separate bowl, whisk together the melted butter, pumpkin purée, and vanilla extract. Stir in the maple syrup until smooth.
- Step 3: Add the dry flour mixture to the wet ingredients, stirring just until incorporated. Be careful not to overmix.
- Step 4: Chill the cookie dough for at least 30 minutes. If chilling longer than one hour, cover the bowl with foil to prevent drying out.
- Step 5: Preheat the oven to 325°F (160°C). Line a baking sheet with a silicone baking mat or parchment paper.
- Step 6: Drop the cookie dough into 24 rounded scoops on the prepared baking sheet. Flatten each mound slightly so they are just wider than the chocolate kisses.
- Step 7: Bake for 13-16 minutes, until the centers still feel slightly underdone but the edges are set.
- Step 8: Remove the cookies from the oven and immediately press a chocolate kiss gently into the center of each cookie.
- Step 9: Let the cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use coconut oil instead of butter for a dairy-free option and a subtle coconut flavor.
- Chilling the dough helps the cookies hold their shape and develop better texture.
- Try using milk chocolate or white chocolate kisses if you prefer a different chocolate flavor.
- If you don’t have cornstarch, you can use arrowroot powder or potato starch as a substitute.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 1 month; thaw at room temperature before serving. Reheat gently in a microwave for 10-15 seconds to soften the chocolate if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin purée?
It’s best to use plain pumpkin purée, as pumpkin pie filling contains added spices and sugars that can alter the flavor and texture of the cookies.
Can I make these cookies gluten-free?
Yes, substitute the white whole wheat flour with a gluten-free flour blend measured the same way to keep the recipe gluten-free.
PrintHealthy Pumpkin Blossoms with Chocolate Kisses Recipe
Healthy Pumpkin Blossoms are soft, tender cookies made with pumpkin purée, whole wheat or gluten-free flour, and a hint of warm cinnamon. Each cookie is crowned with a dark chocolate kiss, providing a perfect balance of wholesome flavors and a delightful chocolatey finish. These cookies are lightly sweetened with pure maple syrup and are an excellent treat for autumn or any time you crave a nutritious yet indulgent dessert.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
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
Topping
- 24 dark chocolate kisses
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour (or gluten-free flour), ground cinnamon, cornstarch, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted and cooled unsalted butter (or coconut oil), pumpkin purée, and vanilla extract until smooth. Stir in the pure maple syrup until fully incorporated.
- Incorporate Dry and Wet Mixtures: Add the dry ingredient mixture to the wet ingredients. Stir gently just until the flour is incorporated; avoid overmixing to ensure tender cookies.
- Chill Dough: Cover the bowl and chill the cookie dough in the refrigerator for at least 30 minutes. If chilling longer than one hour, cover the bowl with foil to prevent drying.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 325°F (163°C). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
- Shape Cookies: Drop the chilled dough into 24 rounded scoops evenly spaced on the prepared baking sheet. Slightly flatten each mound so it is just wider than a chocolate kiss.
- Bake Cookies: Bake in the preheated oven for 13-16 minutes. The centers of the cookies should still feel slightly underdone for optimal softness.
- Add Chocolate Kisses: Immediately after removing the cookies from the oven, gently press a dark chocolate kiss into the center of each cookie, allowing it to melt slightly from the residual heat.
- Cool Cookies: Let the cookies cool on the baking sheet for at least 10 minutes before carefully transferring them to a wire rack to cool completely. This cooling step helps to set the cookies and chocolate properly.
Notes
- The recipe allows for either white whole wheat flour or gluten-free flour for flexibility according to dietary needs.
- Do not use pumpkin pie filling; use pure pumpkin purée for the best texture and flavor.
- Press the chocolate kisses into the cookies while still warm to achieve a melty center.
- Chilling the dough makes the cookies easier to scoop and helps improve texture.
- Baking at a lower temperature and removing when centers feel slightly underdone ensures a soft, tender cookie.
Keywords: pumpkin cookies, pumpkin blossoms, healthy pumpkin cookies, gluten free pumpkin cookies, chocolate kiss cookies, fall desserts, maple syrup cookies
