Ingredients
Equipment
Method
Step-by-Step Instructions
- Combine the white whole wheat flour and cinnamon in a mixing bowl and whisk until well blended.
- In a separate bowl, mix the pumpkin purée, melted butter or coconut oil, and pure maple syrup until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Cover the bowl and refrigerate the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop rounded spoonfuls of the dough onto the prepared baking sheet and flatten each slightly.
- Bake for 10 to 12 minutes, until the edges are set but the centers remain soft.
- Press a chocolate kiss into the center of each warm cookie and let cool on the baking sheet.
Nutrition
Notes
Store in an airtight container at room temperature for up to 1 week. For extended freshness, refrigerate or freeze cookies as needed.