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Healthy Pumpkin Blossoms: The Best Superfood Cookie With Dark Chocolate Recipe

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4.1 from 28 reviews

These healthy pumpkin blossom cookies are chewy and packed with warm spices and rich dark chocolate centers. Made without eggs or refined sugar, they use wholesome ingredients like pumpkin purée, whole wheat flour, and pure maple syrup for natural sweetness. Each cookie contains only 61 calories, making them a guilt-free treat perfect for autumn or any time you crave a nutritious dessert.

  • Total Time: 31 minutes
  • Yield: 24 cookies

Ingredients

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) butter or coconut oil, melted
  • ¾ cup (183g) pumpkin purée
  • 1 tsp vanilla extract
  • ½ cup (120mL) pure maple syrup

Other

  • 24 dark chocolate kisses

Instructions

  1. Mix dry ingredients: In a 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 butter (or coconut oil), pumpkin purée, and vanilla extract. Then stir in the pure maple syrup thoroughly.
  3. Combine wet and dry mixes: Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix. Chill the dough in the refrigerator for 30 minutes to firm up.
  4. Preheat oven and prepare baking sheet: Set your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent sticking.
  5. Shape and bake cookies: Drop spoonfuls of the chilled dough onto the prepared sheet, spacing them apart, and gently flatten each slightly with your fingers or the back of a spoon. Bake for 13 to 16 minutes until the edges are set and the cookies are cooked through but still soft.
  6. Add chocolate centers: Immediately after removing the cookies from the oven, press one dark chocolate kiss into the center of each cookie so it melts slightly into the warm dough.
  7. Cool and serve: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack or plate to prevent breaking. Serve once fully cooled so chocolate has set.

Notes

  • You can substitute coconut oil for butter to make these dairy-free.
  • Using pure maple syrup as the sweetener keeps these cookies naturally sweet and refined sugar-free.
  • Chilling the dough helps the cookies hold their shape and enhances the texture.
  • For gluten-sensitive diets, use a gluten-free flour blend instead of whole wheat flour.
  • Ensure the pumpkin purée is unsweetened and preferably homemade or canned pumpkin, not pumpkin pie filling.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/healthy-pumpkin-blossoms-the-best-superfood-cookie-with-dark-chocolate-recipe/