Introduction

These Healthy Pumpkin Blossoms are a delightful fall treat that combines the warm flavors of pumpkin and cinnamon with a rich dark chocolate center. Perfectly soft and tender, they make a wholesome snack or dessert that’s easy to prepare and enjoy all season long.

The image shows many round, light brown cookies arranged closely together on a white marbled surface. Each cookie has a soft, slightly cracked texture and an indentation in the center holding a smooth, dark brown, glossy chocolate kiss that points upward. In the background, there is a white bowl filled with small dark chocolate chips and a jar of milk, both slightly blurred. The focus is mainly on the front cookies, highlighting their soft texture and rich chocolate topping. photo taken with an iphone --ar 4:5 --v 7

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, pumpkin purée, and vanilla extract together. Stir in the maple syrup until smooth.
Step 3: Add the dry flour mixture to the wet ingredients and stir just until incorporated. Avoid overmixing to keep the cookies tender.
Step 4: Chill the cookie dough in the refrigerator for at least 30 minutes. If chilling longer than an hour, cover the bowl with foil to prevent drying out.
Step 5: Preheat the oven to 325°F (163°C) and line a baking sheet with a silicone baking mat or parchment paper.
Step 6: Drop the chilled dough into 24 rounded scoops on the prepared baking sheet. Flatten each mound slightly so they are just a bit wider than the chocolate kisses.
Step 7: Bake the cookies for 13-16 minutes. The centers should remain slightly soft and underdone for the best texture.
Step 8: Immediately after removing from the oven, gently press one dark chocolate kiss into the center of each cookie. Let them cool on the baking sheet for at least 10 minutes.
Step 9: Carefully transfer the cookies to a wire rack to cool completely before serving.

Tips & Variations

Substitute the butter with coconut oil for a dairy-free version.
Use gluten-free flour blend to make the cookies gluten-free.
Try adding a pinch of nutmeg or cloves to enhance the warm spice profile.
For an extra touch, sprinkle a little sea salt on top of each chocolate kiss before baking.

Storage

Store the pumpkin blossoms in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week, or freeze for up to 3 months. Reheat gently in a microwave or enjoy them cold.

How to Serve

The image shows many small round cookies with a rough texture and a warm brown color, each topped with a smooth, dark brown chocolate kiss in the center. The cookies are placed on a smooth flat surface with a white marbled texture, arranged closely together in rows. In the background, there is a white plate also filled with these cookies, along with a white bowl filled with small dark chocolate chips to the left side. The scene is bright and clean, emphasizing the contrast between the warm brown cookies and the dark chocolate pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

No, it’s best to use plain pumpkin purée because pumpkin pie filling contains added sugars and spices that will alter the flavor and texture of the cookies.

What if I don’t have dark chocolate kisses?

You can substitute with dark chocolate chunks or chips. Just press a small piece into the center of each cookie while they’re warm for a similar effect.

Healthy Pumpkin Blossoms Recipe

Print Recipe

★★★★★

4.5 from 122 reviews

These Healthy Pumpkin Blossoms are soft, subtly spiced cookies made with pumpkin purée and sweetened with pure maple syrup. Each cookie is topped with a melty dark chocolate kiss, creating the perfect balance of fall flavors and chocolatey delight in a wholesome treat suitable for a cozy autumn snack.

Author: zara
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 1 hour 1 minute
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

Prepare Dry Ingredients: In a medium bowl, whisk together the white whole wheat or gluten-free flour, ground cinnamon, cornstarch, baking powder, and salt until evenly combined to create the dry base for the cookie dough.
Mix Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter or coconut oil, pumpkin purée, and vanilla extract. Stir in the pure maple syrup until the mixture is smooth and uniform.
Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture and stir just until incorporated to form the cookie dough. Avoid overmixing to keep the cookies tender.
Chill Dough: Cover the bowl of dough and chill it in the refrigerator for at least 30 minutes to allow the dough to firm up. If chilling for more than 1 hour, cover the bowl with foil to prevent drying out.
Preheat Oven and Prepare Baking Sheet: Preheat the oven to 325°F (163°C) and line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
Scoop and Shape Cookies: Drop the chilled cookie dough into 24 rounded scoops onto the prepared baking sheet. Slightly flatten each mound so that it is just a bit wider than the chocolate kisses that will top each cookie.
Bake Cookies: Bake in the preheated oven for 13-16 minutes. The cookie centers should still feel slightly underdone when removed from the oven.
Add Chocolate Topping: Immediately after removing the cookies from the oven, gently press a dark chocolate kiss into the center of each cookie while they are still warm so the chocolate slightly melts.
Cool Cookies: Allow the cookies to cool on the baking sheet for at least 10 minutes to set before carefully transferring them to a wire rack to cool completely.

Notes

Use pumpkin purée, not pumpkin pie filling, to avoid excess sweetness and spice.
For gluten-free option, use a gluten-free flour blend measured as specified.
Chilling the dough helps prevent spreading and results in thicker cookies.
If you prefer a dairy-free version, substitute unsalted butter with coconut oil.
Press the chocolate kisses into cookies immediately after baking for a gooey chocolate center.
Store cookies in an airtight container at room temperature for up to 4 days.

Keywords: pumpkin cookies, healthy pumpkin cookies, fall cookies, pumpkin blossoms, dark chocolate cookies, maple syrup cookies, vegetarian cookies