Healthy Pumpkin Blossoms (Print Format)

Chewy pumpkin treats with dark chocolate centers, naturally sweetened and perfect for light fall indulgence.

# Ingredients:

→ Dry Ingredients

01 - 1 cup white whole wheat flour or gluten-free flour (120g)
02 - 1 teaspoon ground cinnamon
03 - 1 teaspoon cornstarch
04 - 3/4 teaspoon baking powder
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 tablespoon unsalted butter or coconut oil, melted and cooled (14g)
07 - 3/4 cup pumpkin purée (183g)
08 - 1 teaspoon vanilla extract
09 - 1/2 cup pure maple syrup (120mL)

→ Topping

10 - 24 dark chocolate kisses

# Steps:

01 - Whisk together white whole wheat flour, ground cinnamon, cornstarch, baking powder, and salt in a medium mixing bowl until evenly distributed and lump-free.
02 - In a separate bowl, stir together melted butter or coconut oil, pumpkin purée, vanilla extract, and maple syrup until smooth and well combined, ensuring butter is slightly cooled to avoid curdling.
03 - Pour wet mixture into dry ingredients and fold together gently until just combined. Cover and refrigerate dough for at least 30 minutes to firm up for easier handling.
04 - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Using a spoon and spatula, drop chilled dough onto sheets, spacing 2 inches apart. Flatten portions slightly, shaping edges with a spatula to form round cookies wider than the chocolate kiss base.
05 - Bake for 10 to 12 minutes until edges are set and centers appear just cooked through; cookies will not spread during baking.
06 - Immediately press one dark chocolate kiss into the center of each warm cookie. The heat will slightly melt the chocolate, securing it in place. Allow cookies to cool completely on the baking sheet before serving.

# Tips:

01 - Chilling dough is essential to firm up the sticky batter created by maple syrup and to prevent spreading during baking.
02 - Flatten cookies before baking to ensure chocolate kisses sit neatly on top.
03 - Use caramel-filled or pumpkin spice chocolate kisses for flavor variation.
04 - Store cookies in an airtight container at room temperature for up to 3 days, refrigerated up to a week, or freeze for up to 2 months.

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