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Double Chocolate Pumpkin Seed Cookies | Bake to the roots

Double Chocolate Pumpkin Seed Cookies

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  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 18
  • Total Time: 60
  • Yield: 30 1x

Description

Delicious chocolate cookies with pumpkin seeds – sweet and salty combined.


Ingredients

Scale
  • 1 1/2 cups (200g) raw pumpkin seeds
  • 2 1/2 cups (325g) all-purpose flour
  • 1/2 cup (60g) cocoa powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. smoked paprika powder
  • 1 1/2 tsp. salt
  • 1 cup (230g) butter, room temperature
  • 1 cup (200g) brown sugar
  • 1 cup (200g) sugar
  • 2 large eggs
  • 5.3 oz. (150g) semi-sweet chocolate, chopped
  • flaky sea salt

Instructions

  1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and spread the pumpkin seeds evenly on top. Place in the middle of the oven and roast for about 8-10 minutes until fragrant. Take out of the oven and let cool down again. Chop the chocolate and set aside.
  2. Mix the flour with the cocoa, baking soda, cinnamon, smoked paprika, and salt. Set aside. Add the butter and sugars to a large bowl and mix until light and fluffy. Add the eggs one by one and mix well after each addition. Add the flour mixture in 3-4 portions and mix until just combined. Add the toasted pumpkin seeds and chopped chocolate and fold in. Use a cookie scoop or tablespoon and place dough portions with enough space in between on the baking sheet, sprinkle with some salt flakes then bake for 16-18 minutes. The edges should be firm but the center still soft. Take out of the oven and let cool down on the baking sheet for a moment, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.

Notes

  • Enjoy baking!