Healthy Pumpkin Blossoms Recipe

Introduction

These Healthy Pumpkin Blossoms are a delightful autumn treat combining warm spices and rich pumpkin flavor. Topped with a melty dark chocolate kiss, they offer a perfect balance of wholesome ingredients and sweet indulgence.

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

1. Step 1: In a medium bowl, whisk together the flour, cinnamon, cornstarch, baking powder, and salt.
2. Step 2: In a separate bowl, whisk the melted butter, pumpkin purée, and vanilla extract until combined, then stir in the maple syrup.
3. Step 3: Add the dry flour mixture to the wet ingredients, stirring just until incorporated to form the cookie dough.
4. Step 4: Chill the dough for at least 30 minutes. If chilling longer than 1 hour, cover the bowl with foil to prevent drying.
5. Step 5: Preheat the oven to 325°F (163°C) and line a baking sheet with a silicone baking mat or parchment paper.
6. Step 6: Drop the dough into 24 rounded scoops on the prepared baking sheet. Flatten each mound slightly so they are just wider than the chocolate kisses.
7. Step 7: Bake for 13-16 minutes until cookies feel slightly underdone in the center.
8. Step 8: Immediately after removing from the oven, gently press a dark chocolate kiss into the center of each cookie. Let 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 these cookies suitable for gluten-sensitive diets.
• For a different twist, try white or milk chocolate kisses instead of dark chocolate.
• Make sure the pumpkin purée is plain, not pumpkin pie filling, to avoid overly sweet or spiced dough.
• To keep cookies soft, avoid overbaking; a slightly underdone center is ideal.

Storage

Store the pumpkin blossoms in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. Reheat gently in a microwave for 10-15 seconds, if desired, to soften the chocolate.

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 sugar and spices that will alter the flavor and texture. Use plain pumpkin purée for best results.

How do I prevent the cookies from spreading too much?

Chilling the dough before baking helps control spreading. Also, avoid flattening the dough too much before baking.

Healthy Pumpkin Blossoms Recipe

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★★★★★

4.7 from 335 reviews

• Author: Rafael
• Total Time: 1 hour 1 minute
• Yield: 24 cookies 1x
• Diet: Gluten Free

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Description

Healthy Pumpkin Blossoms are soft, tender cookies infused with pumpkin purée and warm cinnamon, sweetened naturally with pure maple syrup, and topped with a rich dark chocolate kiss. These wholesome treats combine whole wheat or gluten-free flour with pumpkin and spices for a delicious fall-inspired bake that’s perfect for dessert or a cozy snack.

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Ingredients

Scale 1x2x3x

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

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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 large bowl, whisk the melted and slightly cooled unsalted butter or coconut oil, pumpkin purée, and vanilla extract until smooth. Stir in the pure maple syrup thoroughly.
3. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until all the flour mixture is incorporated but do not overmix to maintain a tender cookie texture.
4. Chill Dough: Cover the cookie dough and chill it in the refrigerator for at least 30 minutes. If chilling for longer than 1 hour, cover the bowl tightly with foil to keep the dough fresh.
5. 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 to prevent sticking.
6. Shape Cookies: Drop the chilled cookie dough onto the prepared baking sheet in 24 rounded scoops using a spoon or cookie scoop. Flatten each dough mound slightly so it is just a bit wider than a chocolate kiss.
7. Bake: Bake the cookies in the preheated oven at 325°F for 13–16 minutes. The centers should remain slightly underdone to keep them soft and chewy once cooled.
8. Add Chocolate Kiss: Immediately after removing the cookies from the oven, gently press a dark chocolate kiss into the center of each cookie while still warm. This will allow the chocolate to soften slightly without melting completely.
9. Cool: Let the cookies cool on the baking sheet for at least 10 minutes before carefully transferring them to a wire rack to cool fully. This cooling time helps the cookies set perfectly.

Notes

• You can substitute white whole wheat flour with gluten-free flour to keep this recipe gluten-free.
• Ensure you use pumpkin purée and not pumpkin pie filling to avoid excess sugar and spices.
• Chilling the dough helps prevent spreading and enhances the cookie texture.
• Press chocolate kisses into the cookies immediately after baking — if you wait too long, the chocolate won’t soften.
• For a vegan option, use coconut oil and check that your dark chocolate kisses are dairy-free.

• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin cookies, healthy pumpkin blossoms, pumpkin dessert, maple syrup cookies, gluten-free pumpkin cookies, fall cookies, pumpkin spice cookies, pumpkin chocolate cookies