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Healthy Pumpkin Blossoms Recipe

Healthy Pumpkin Blossoms Recipe
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★★★★★

4.9 from 10 reviews

These Healthy Pumpkin Blossoms are a delightful autumn treat that combines the natural sweetness of pumpkin and maple syrup with the warm spice of cinnamon. Made with whole wheat or gluten-free flour and enriched with a touch of vanilla, these soft, chewy cookies are topped with a dark chocolate kiss for a perfect balance of flavors. They’re easy to prepare, lightly sweetened, and a fantastic option for a cozy fall dessert.

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

Other

  • 24 dark chocolate kisses

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 bowl, whisk the melted and slightly cooled unsalted butter (or coconut oil), pumpkin purée, and vanilla extract until smooth. Then stir in the pure maple syrup until fully incorporated.
  3. Combine Batter: Add the dry ingredients to the wet ingredients and stir gently just until all ingredients are incorporated. Avoid overmixing to keep cookies tender.
  4. Chill Dough: Cover the dough and chill in the refrigerator for at least 30 minutes to firm up. If chilling for longer than 1 hour, cover the bowl with foil.
  5. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with a silicone mat or parchment paper for easy cleanup and to prevent sticking.
  6. Scoop and Shape Cookies: Drop the chilled cookie dough by rounded tablespoons onto the prepared baking sheet, making 24 mounds. Flatten each mound slightly so they are just a bit wider than the chocolate kisses.
  7. Bake: Bake in the preheated oven for 13-16 minutes, until the edges are set but the centers still feel slightly underdone to maintain softness.
  8. Add Chocolate Kisses: Immediately after removing the cookies from the oven, gently press one dark chocolate kiss into the center of each cookie. The residual heat will soften the chocolate slightly.
  9. Cool: Allow the cookies to cool on the baking sheet for at least 10 minutes to set. Then carefully transfer them to a wire rack to cool completely.

Notes

  • If using gluten-free flour, ensure it’s a 1-to-1 blend for best texture.
  • Make sure pumpkin purée is pure pumpkin, not pumpkin pie filling which contains spices and sugar.
  • For a dairy-free version, substitute unsalted butter with coconut oil.
  • Chilling the dough helps prevent the cookies from spreading too much during baking.
  • Cookie centers should remain a bit soft for that perfect chewy texture.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition

Keywords: pumpkin cookies, healthy pumpkin blossoms, maple syrup cookies, autumn dessert, vegan option cookie

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