1. Preheat the oven to 180°C (350°F). 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 them out of the oven and let them 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. Finally, add the toasted pumpkin seeds and chopped chocolate and fold them in.

3. 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 about 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.