Spiced Chocolate Chunk–Pumpkin Seed Cookies Recipe

Name: Spiced Chocolate Chunk–Pumpkin Seed Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups pumpkin seeds pepitas; 2 1/2 cups all purpose flour; 1/2 cup unsweetened cocoa powder make sure it's a good one, I love Pernigotti, also available at Williams Sonoma; 2 teaspoons kosher salt; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon chili powder; 1/2 teaspoon cayenne pepper optional; 1 1/2 cups light brown sugar packed; 1 cup granulated sugar; ½ tablespoons unsalted butter room temperature; 2 large eggs; 1 1/2 cups chocolate chunks semi or bittersweet; flaky sea salt

Servings: persons

1 1/2 cups pumpkin seeds pepitas
2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder make sure it's a good one, I love Pernigotti, also available at Williams Sonoma
2 teaspoons kosher salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper optional
1 1/2 cups light brown sugar packed
1 cup granulated sugar
½ tablespoons unsalted butter room temperature
2 large eggs
1 1/2 cups chocolate chunks semi or bittersweet
flaky sea salt

1
Place racks in upper and lower thirds of oven; preheat to 350u00b0F. Toast pumpkin seeds on a large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8-10 minutes. Let cool.
2
Meanwhile, whisk flour, cocoa powder, salt, baking soda, cinnamon, chili powder, and cayenne (if using) 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.
3
Using a disher (I used a #24), portion out dough into balls, then flatten slightly with damp fingers. Sprinkle with sea salt and bake cookies, rotating pans halfway through, until edges are slightly browned and firm but centers are still soft, 12-14 minutes. Transfer to wire racks to cool.

1383

kcal

Calories

Fat

250

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups pumpkin seeds pepitas, 2 1/2 cups all purpose flour, 1/2 cup unsweetened cocoa powder make sure it's a good one, I love Pernigotti, also available at Williams Sonoma, 2 teaspoons kosher salt, and more.

Yes, Spiced Chocolate Chunk–Pumpkin Seed Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spiced Chocolate Chunk–Pumpkin Seed Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions