In a mixing bowl, whisk together the white whole wheat flour, cinnamon, and baking powder.

In a separate bowl, blend the pumpkin purée, melted butter or coconut oil, and pure maple syrup until smooth.

Gradually add the dry ingredients into the wet mixture, stirring until fully combined and a sticky dough forms.

Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.

Set your oven to preheat at 350°F (175°C) and line a baking sheet with parchment paper.

Using a spoon or small ice cream scoop, drop rounded portions of dough onto the lined baking sheet, spacing them about two inches apart.

Flatten each dough mound slightly with a spatula to promote even baking.

Place the baking sheet in the preheated oven and bake the Healthy Pumpkin Blossoms for 10-12 minutes.

As soon as you remove the cookies from the oven, gently press a dark chocolate kiss into the center of each warm cookie.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.