Print

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.

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

  1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, cornstarch, baking powder, and salt until well combined.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake: Bake the cookies at 325°F for 13-16 minutes. The centers should still feel slightly underdone to retain chewiness.
  8. 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.
  9. 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

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