Description
These cookies are perfect for anyone who loves pumpkin and chocolate! The pumpkin cookies are deliciously chewy with the perfect hint of spice, and the dark chocolate kiss in the center makes them taste even more irresistible. Leftovers will keep for at least one week if stored in an airtight container in the refrigerator—if they last that long!
Ingredients
1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
1 tsp ground cinnamon
1 tsp cornstarch
3/4 tsp baking powder
1/4 tsp salt
1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
3/4 cup (183g) pumpkin purée (NOT pumpkin pie filling)
1 tsp vanilla extract
1/2 cup (120mL) pure maple syrup
24 dark chocolate kisses
Instructions
1. In a medium bowl, whisk together the flour, cinnamon, cornstarch, baking powder, and salt.
2. In a separate bowl, whisk together the butter, pumpkin, and vanilla. Stir in the maple syrup.
3. Add the flour mixture to the wet ingredients, stirring just until incorporated. Chill the cookie dough for at least 30 minutes. (If chilling longer than 1 hour, cover the top of the bowl with foil.)
4. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
5. Drop the cookie dough into 24 rounded scoops onto the prepared baking sheet. Flatten the cookie dough mounds to be just slightly wider than the chocolate kisses.
6. Bake at 325°F for 13-16 minutes. (The centers should still feel slightly underdone!)
7. Once the cookies come out of the oven, immediately (but gently!) press a chocolate kiss into the center of each cookie.
8. Cool on the baking sheet for at least 10 minutes before carefully transferring to a wire rack to cool completely.
Notes
Do NOT overbake these cookies! They’ll turn out cakey instead of chewy if baked for too long.
The dough is sticky—use a spoon and spatula to scoop.
Flatten dough slightly so cookies are just wider than the base of a chocolate kiss.
To make perfectly round cookies, use a mini spatula to gently shape them before baking.
Whole wheat pastry flour, all-purpose flour, or regular whole wheat flour can be used instead of white whole wheat.
For gluten-free, use 1/4 cup millet flour, 1/4 cup tapioca flour, 3 tbsp coconut flour, and 3/4 tsp xanthan gum.
Maple syrup can be swapped with honey, agave, or 1/2 cup coconut/brown sugar plus 1/4 cup milk.
For vegan, use chopped dark chocolate pieces instead of chocolate kisses.
Try caramel-filled or pumpkin spice kisses for a fun twist!