Healthy Pumpkin Blossoms Recipe
Introduction
These Healthy Pumpkin Blossoms are soft, subtly spiced cookies that combine the warmth of pumpkin and cinnamon with a luscious dark chocolate center. Perfect for a cozy treat, they bring autumn flavors to your kitchen with a wholesome twist.
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 the melted butter or coconut oil with the pumpkin purée and vanilla extract until smooth. Stir in the maple syrup.
- Step 3: Add the dry ingredients to the wet ingredients and stir just until combined. Avoid overmixing to keep the cookies tender.
- Step 4: Chill the cookie dough for at least 30 minutes. If chilling longer than an hour, cover the bowl with foil to prevent drying out.
- Step 5: Preheat your oven to 325°F (163°C) and line a baking sheet with a silicone mat or parchment paper.
- Step 6: Drop the dough into 24 rounded scoops on the prepared baking sheet, flattening each mound slightly so they are just wider than the chocolate kisses.
- Step 7: Bake for 13-16 minutes, until the centers feel slightly underdone but the edges are set.
- Step 8: Remove from oven and immediately press one chocolate kiss gently into the center of each cookie. Allow cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use gluten-free flour to make this recipe gluten-free, ensuring the texture remains tender.
- For a richer flavor, substitute unsalted butter with coconut oil or vice versa.
- Try different types of chocolate candies, such as milk chocolate or white chocolate, based on your preference.
- If your batter feels too wet, add a tablespoon of flour to help with structure.
Storage
Store the pumpkin blossoms in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. When reheating, let them come to room temperature or warm slightly in the microwave to soften the chocolate center.
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 that will alter the flavor and texture. Use pure pumpkin purée for best results.
Why do the cookies need to be chilled before baking?
Chilling the dough helps the cookies hold their shape during baking and improves the texture by allowing the ingredients to meld together.
PrintHealthy Pumpkin Blossoms Recipe
Healthy Pumpkin Blossoms are soft, pumpkin-spiced cookies topped with a melty dark chocolate kiss. These cookies use whole wheat or gluten-free flour and natural sweeteners like pure maple syrup, making them a wholesome and delicious treat perfect for fall or anytime you crave a cozy 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 (measured like this)
- 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, ground cinnamon, cornstarch, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the melted unsalted butter (or coconut oil) with pumpkin purée and vanilla extract until smooth. Stir in the pure maple syrup until fully incorporated.
- Make the Dough: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined to avoid overmixing. The dough will be soft.
- Chill the Dough: Cover the bowl and refrigerate the cookie dough for at least 30 minutes to firm up. If chilling longer than one hour, cover the dough with foil to prevent drying out.
- 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.
- Shape Cookies: Using a rounded spoon or small scoop, drop 24 rounded mounds of dough onto the baking sheet, spacing them evenly. Flatten each mound slightly so it is just wider than a chocolate kiss.
- Bake: Bake the cookies in the preheated oven for 13 to 16 minutes, until the centers feel just slightly underdone and the edges are set.
- Add Chocolate Kisses: Immediately after removing from the oven, gently press one dark chocolate kiss into the center of each cookie.
- Cool: Allow the cookies to cool on the baking sheet for at least 10 minutes to set before carefully transferring to a wire rack to cool completely.
Notes
- You can substitute white whole wheat flour with your favorite gluten-free flour blend for a gluten-free version.
- Do not use canned pumpkin pie filling—use pure pumpkin purée for best results.
- Chilling the dough is important for shaping the cookies properly and helps the flavors develop.
- The cookies should be slightly underbaked in the center before adding the chocolate kisses to keep them soft.
- Press the chocolate kisses gently so they melt slightly but the cookie’s structure remains intact.
Keywords: pumpkin cookies, healthy cookies, chocolate kiss cookies, gluten-free pumpkin treats, fall desserts, pumpkin spice cookies
