Chocolate Chunk–Pumpkin Seed Cookies Recipe
Nov 12, 2024
Chocolate Chunk–Pumpkin Seed Cookies Recipe
Never throw away your pumpkin seeds again! Instead, save them to make these delicious cookies perfect for fall or any other time of the year. These cookies are great when you are looking for a sweet but crunchy treat. Easily made vegan or gluten-free, these are perfect for those seeking to practice a more diet-conscious lifestyle.
Prep: 30 Min. Cook: 20 Min. Total: 50 Min. Servings: 18
Ingredients
- 1 1/2 cups raw pumpkin seeds (pepitas)
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon hot smoked Spanish paprika
- 1 1/2 cups (packed) light brown sugar
- 1 1/3 cups granulated sugar
- 1 cup plus 2 tablespoons unsalted butter, room temperature
- 2 large eggs
- 1 1/4 cups bittersweet chocolate chunks or chips
- Sea salt flakes
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Toast pumpkin seeds on a large rimmed baking sheet on the upper rack until golden brown while tossing occasionally. This should take about 8-10 minutes. Let seeds cool.
- While the seeds are cooling, whisk flour, cocoa powder, kosher salt, baking soda, cinnamon, and paprika in a large bowl. Beat brown sugar, granulated sugar, and butter in a separate large bowl until pale and fluffy, about 4 minutes. Add eggs one at a time, blending well after each addition. Add dry ingredients in 3 separate additions, mixing until well blended after each addition. Fold in chocolate and pumpkin seeds.
- Portion dough into 18 balls (about 1/4 cup each). Space balls 3 inches apart on lined baking sheets.
- Sprinkle them with sea salt and bake. Some ovens may require you to rotate the pans halfway through for even baking. Bake the cookies until the edges are slightly browned and firm with soft centers. This should take approximately 18–20 minutes (for best texture, do not overbake). Remove from the oven, transfer to a wire rack, and allow to cool.
Notes
- These are easiest to make with a handheld electric or stand mixer. Use medium-high speed to mix brown sugar, granulated sugar, and butter, then reduce the speed to low when adding dry ingredients.
- To make these cookies vegan or gluten-free, use almond flour, coconut oil (a bit less than 1 cup), and flax eggs (2.5 tbsp warm water, 1 tbsp ground flax) in place of all-purpose flour, butter, and large eggs.
- Unsalted sunflower seeds are a great replacement for pumpkin seeds.
- For a bit more heat in your cookies, consider adding 1/2 tsp. chile powder along with the paprika.
The information offered by this newsletter is presented for educational purposes. Nothing contained within should be construed as nor is intended to be used for medical diagnosis or treatment. This information should not be used in place of the advice of your physician or other qualified health care provider. Always consult with your physician or other qualified health care provider before embarking on a new treatment, diet or fitness program. You should never disregard medical advice or delay in seeking it because of any information contained within this newsletter.
