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Healthy Pumpkin Blossoms with Chocolate Kisses Recipe

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★★★★★

4.6 from 113 reviews

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.

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

Topping

  • 24 dark chocolate kisses

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake Cookies: Bake in the preheated oven for 13-16 minutes. The centers of the cookies should still feel slightly underdone for optimal softness.
  8. 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.
  9. 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

Find it online: https://leofoster.com/healthy-pumpkin-blossoms-with-chocolate-kisses-recipe/