Print

Healthy Pumpkin Blossoms Recipe

Healthy Pumpkin Blossoms Recipe
Print Recipe

★★★★★

5.1 from 15 reviews

These Healthy Pumpkin Blossoms are delightful fall-inspired cookies combining the natural sweetness of pumpkin purée with warm cinnamon and a touch of dark chocolate. Made with whole wheat or gluten-free flour, they offer a wholesome treat perfect for autumn gatherings or a nutritious snack.

Ingredients

Scale

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

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the whole wheat flour (or gluten-free flour), ground cinnamon, cornstarch, baking powder, and salt until fully combined and evenly distributed.
  3. Combine wet ingredients: In a separate large bowl, mix the melted unsalted butter or coconut oil with pumpkin purée, vanilla extract, and pure maple syrup until smooth and well incorporated.
  4. Form the dough: Gradually add the dry ingredients into the wet mixture, stirring gently until a soft dough forms. Be careful not to overmix to keep the cookies tender.
  5. Shape the cookies: Using a tablespoon, scoop out portions of the dough and place them on the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
  6. Bake: Bake the cookies in the preheated oven for about 12-15 minutes, or until they are set and just starting to turn golden at the edges.
  7. Add chocolate kisses: Immediately after removing the cookies from the oven, press one dark chocolate kiss into the center of each cookie while they are still warm to allow slight melting.
  8. Cool down: Allow the pumpkin blossoms to cool completely on the baking sheets so the chocolate solidifies and the cookies firm up.
  9. Serve and store: Once cooled, serve your pumpkin blossoms as a wholesome treat. Store any leftovers in an airtight container at room temperature for up to 4 days.

Notes

  • You can substitute coconut oil for unsalted butter to make the recipe dairy-free.
  • Ensure you are using pure pumpkin purée, not pumpkin pie filling, which contains added sugars and spices.
  • For a gluten-free option, use a gluten-free all-purpose flour blend measured by weight as indicated.
  • If dark chocolate isn’t preferred, semi-sweet or milk chocolate can be used but will change the nutritional profile.
  • The cookies are soft and cakey; if you prefer a crunchier texture, bake for an additional 2-3 minutes.

Nutrition

Keywords: pumpkin cookies, healthy fall dessert, pumpkin blossoms, whole wheat cookies, gluten-free pumpkin cookies, maple syrup cookies, dark chocolate cookies

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