Introduction

Healthy Pumpkin Blossoms are soft, chewy cookies filled with the warm flavor of pumpkin and a surprise dark chocolate center. These treats combine wholesome ingredients with a touch of sweetness, making them perfect for fall or any time you crave a comforting snack.

The image shows several round cookies with a soft, slightly rough texture in light brown color arranged on a white marbled surface. Each cookie has one layer, with a darker brown, smooth, glossy chocolate candy placed in the center, creating a small raised dome shape that contrasts with the matte cookie base. There is a light sprinkling of crumbs on the surface around the cookies, and a few loose chocolate chips are visible near the edge. Part of a white plate with a subtle pattern holds some cookies on the upper left side. 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 fully 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 flour mixture to the wet ingredients, stirring just until incorporated. The dough will be sticky.
Step 4: Chill the cookie dough for at least 30 minutes. If chilling longer than 1 hour, cover the bowl with foil to prevent drying.
Step 5: Preheat your oven to 325°F (163°C) and line a baking sheet with a silicone baking mat or parchment paper.
Step 6: Drop the dough into 24 rounded scoops onto the prepared baking sheet. Flatten each mound so it is just slightly wider than a chocolate kiss.
Step 7: Bake for 13-16 minutes. The centers should still feel a bit underdone to ensure chewiness.
Step 8: As soon as the cookies come out of the oven, gently press a dark chocolate kiss into the center of each cookie.
Step 9: Let the cookies cool on the baking sheet for at least 10 minutes, then transfer carefully to a wire rack to cool completely.

Tips & Variations

Substitute whole wheat pastry flour, regular whole wheat flour, or all-purpose flour if you don’t have white whole wheat flour.
For gluten-free, try ¼ cup millet flour, ¼ cup tapioca flour, 3 tablespoons coconut flour, and ¾ teaspoon xanthan gum, or use most store-bought gluten-free blends measured as above.
Swap maple syrup with honey or agave, or use ½ cup coconut sugar or brown sugar plus ¼ cup milk of any type.
For a vegan or clean-eating option, replace dark chocolate kisses with chopped bars of dark chocolate.
Try caramel-filled or pumpkin spice chocolate kisses for a flavorful twist.
Don’t overbake; cookies should remain slightly soft in the center for the best texture.
Use a spoon and spatula to handle sticky dough and shape cookies with a mini spatula to keep them neat and round.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months and thaw at room temperature before serving. Reheat gently in a warm oven or microwave to soften the chocolate center if desired.

How to Serve

The image shows round thumbprint cookies arranged on a white marbled surface. Each cookie has one visible layer: a rough-textured, golden-brown cookie base with a smooth, shiny dark chocolate drop pressed into the center. The cookies are slightly cracked on the edges, showing a soft and chewy texture. In the top left corner, part of a white plate with more cookies rests on a light patterned cloth. A few chocolate chips lie near the edges of the arrangement, adding detail to the scene. 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, pumpkin pie filling contains added sugars and spices, which will alter the taste and texture. Use plain pumpkin purée for best results.

Why is the dough sticky and hard to handle?

The pumpkin and syrup add moisture, making the dough sticky. Use a spoon and spatula to scoop and shape the cookies, and chill the dough to firm it up before baking.

Healthy Pumpkin Blossoms Recipe

Print Recipe

★★★★★

4.6 from 73 reviews

Healthy Pumpkin Blossoms are chewy, pumpkin-flavored cookies made with whole wheat or gluten-free flour and filled with a delicious dark chocolate kiss. These treats combine warm spices, natural sweeteners, and pumpkin purée for a nutritious twist on classic cookies. Perfect for fall or anytime you want a wholesome, comforting dessert with minimal refined sugars.

Author: Maya
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 45 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

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

For Assembly

24 dark chocolate kisses

Instructions

Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, cornstarch, baking powder, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, whisk the melted butter or coconut oil with pumpkin purée and vanilla extract until smooth. Stir in the maple syrup thoroughly.
Combine Wet and Dry Mixtures: Add the flour mixture to the wet mixture, stirring gently just until incorporated. Avoid overmixing to keep the cookies tender.
Chill Dough: Cover the dough and chill in the refrigerator for at least 30 minutes to firm up. If chilling more than 1 hour, cover with foil to prevent drying out.
Prepare Baking Sheet and Oven: Preheat the oven to 325°F (163°C). Line a baking sheet with a silicone baking mat or parchment paper for non-stick baking.
Shape Cookies: Drop 24 rounded scoops of cookie dough onto the baking sheet. Flatten each mound slightly so it is just a bit wider than the base of a chocolate kiss, shaping them with a mini spatula for neat round cookies.
Bake: Bake the cookies at 325°F for 13-16 minutes. The centers should still feel slightly underdone to retain chewiness.
Add Chocolate: Immediately upon removing the cookies from the oven, gently press one dark chocolate kiss into the center of each cookie so it melts slightly.
Cool: Let the cookies cool on the baking sheet for at least 10 minutes, then transfer carefully to a wire rack to cool completely before serving.

Notes

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour can substitute white whole wheat flour.
For gluten-free, use a mix of ¼ cup millet flour, ¼ cup tapioca flour, 3 tbsp coconut flour, and ¾ tsp xanthan gum or store-bought gluten-free blends.
Use honey or agave syrup in place of maple syrup, or substitute ½ cup coconut sugar or brown sugar plus ¼ cup milk for variations.
For vegan or clean-eating versions, use chopped dark chocolate bars instead of chocolate kisses.
Try caramel or pumpkin spice flavored kisses for a flavor twist.
Do not overbake; baking too long results in cakey cookies instead of chewy ones.
Cookie dough is very sticky; use a spoon and a spatula to shape cookies and flatten them slightly to control size and shape.
A mini spatula is helpful for shaping perfectly round cookies without special tools.

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