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Healthy Pumpkin Blossoms Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake Cookies: Bake in the preheated oven for 13-16 minutes. The cookie centers should still feel slightly underdone when removed from the oven.
  8. 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.
  9. 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

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