Categories
BLOG

chocolate seed

Chocolate Chunk–Pumpkin Seed Cookies

For the ideal chewy brownie-ish texture, take care not to overbake these spiced cookies.

Ingredients

Makes about 18 Servings

Preparation

Step 1

Place racks in upper and lower thirds of oven; preheat to 350°. Toast pumpkin seeds on a large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8–10 minutes. Let cool.

Step 2

Meanwhile, whisk flour, cocoa powder, kosher salt, baking soda, cinnamon, and paprika in a large bowl. Using an electric mixer on medium-high speed, beat brown sugar, granulated sugar, and butter in a large bowl until pale and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition. Reduce speed to low; add dry ingredients in 3 additions, mixing until well blended after each. Fold in chocolate and pumpkin seeds.

Step 3

Portion dough into 18 balls (about ¼ cup each) and divide between 2 parchment-lined baking sheets, spacing 3″ apart. Sprinkle with sea salt and bake cookies, rotating pans halfway through, until edges are slightly browned and firm but centers are still soft, 18–20 minutes. Transfer to wire racks; let cool.

How would you rate Chocolate Chunk–Pumpkin Seed Cookies?

I reduced the sugar per other reviewer’s suggestions, and I’m glad I did. I ended up omitting the seeds entirely because of a shopping mistake, and only had semi-sweet chips at home due to quarantine. I added a bit of cayenne, and I wish I added more! While I *know* I didn’t make this exact recipe, it was still a great base and satisfied my chocolate chewy craving.

This is my new favorite cookie recipe and everyone who tries them loves them. They are salty and sweet, chocolaty and peppery, soft and crunchy! I do cut down on the sugar, increase the cinnamon, add cayenne to the paprika and a bit of ground cloves. These are wonderfully chocolaty!

Great recipe! I generally decrease the sugar, getting rid of the extra 1/3 and 1/2 cup with no issues. The texture and flavour is delicious and also works as a good base. I’ve done variations where i leave out the spices and add chopped cranberries and almonds, or a teaspoon of mint extract instead for a choc mint cookie, both taste good.

Easy to make grain-free and vegan! Used almond flour, coconut oil (a bit less than 1 cup), and a flax egg (2.5 tbsp warm water, 1tbsp ground flax). So good!

I’ve been making these, our favorite chocolate cookies, since 2015, with a few changes. I always 1-1/2 the recipe but use the original amount of both sugars. I use roasted unsalted sunflower seeds instead of pumpkin seeds. I add 1/2 tsp of New Mexican Hatch chile powder along with the paprika. For the chocolate chunks, I chop 1/2 of Trader Joes 1-lb Bittersweet Chocolate Bar with Almonds. And I make smaller cookies than the original recipe, baked for 10 to 12 minutes.

Santa Barbara, California

These cookies are not for the chocolate-faint-of-heart! They are delightful dark chocolate cookies that don’t overdo it on the sweetness. I wound up almost halving the pepitas quantity, and used a dark chocolate baking bar roughly chopped for 1 cup of the chocolate used rather than just chips. Turned out fantastic! I love them very much, they are perfect for autumn. I would probably up the cinnamon quantity next time because it is a violently chocolate cookie, but the ones I’ve made still are fantastic.

New Orleans, Louisiana

Great flavor on these cookies. I’m not wild about all chocolate desserts, but the addition of spice and salt really added a nice, subtle flavor dimension to this perfectly textured treat. I followed recipe exactly, but without pepitas (I mistakenly though I had on hand– I did not.) I got 21 out of the batch, and the size was generous. Will be making these again.

This is a very versatile recipe that allows me to play with flour and nut replacements and still get an amazingly rich cookie each time. Always a hit with friends.

These are the BEST chocolate cookies I’ve ever made. Yes, it sounds strange to put smoked paprika in cookies, but the result is wonderful. I’ve taken them into work and everyone that tastes them asks for the recipe. I’m making them again this weekend as the base for ice cream sandwiches with salted caramel ice cream. Can’t wait!

Great cookies! Super out of the box/avant-garde. They turned out so well and were a big hit in my office

For the ideal chewy brownie-ish texture, take care not to overbake these spiced cookies.