Best Pepita Spice Cookies Recipes

PUMPKIN SEEDS (PEPITAS) EIGHT WAYS

Steps:

• Preheat oven to 300°F. Line cookie sheet with foil or parchment paper.
• Combine all ingredients and spread in a single layer on prepared sheet pan.
• Bake for 20 minutes, stirring halfway through. Seeds should be golden and crunchy.

SWEET AND SALTY PEPITAS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly oil the foil.
• Melt the butter in a saute pan over medium heat. Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt. Spread the pepitas on the prepared baking sheet in 1 layer and bake, stirring once or twice, until golden brown all over, 12 to 15 minutes. Let cool completely.

CHEWY MOLASSES-SPICE COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
• With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
• Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
• Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.

SPICED PEPITAS

Steps:

• Stir together pepitas, lime juice, chili powder, sugar, and 1 teaspoon salt.
• Heat pepitas in a large skillet over medium heat, stirring occasionally, until toasted, about 4 minutes.

LIME AND PEPITA SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line your cookie sheets with parchment paper, set aside.
• While the oven preheats, chop the pepitas and toast them in a dry skillet over medium heat just until slightly browned, set aside.
• In a large mixer bowl, cream 2 cups of sugar, butter, oil and the zest of 2 of the limes.
• Add the eggs and mix well, scraping down the sides of the bowl as needed.
• Measure the lime juice and add 1/4 cup to the eggs mixture, reserving any additional juice for other uses.
• In a medium size bowl, mix together the flour, pepitas, soda and salt.
• Gradually add the flour mixture to the creamed mixture mixing well.
• In a small bowl, combine the remaining 1/2 cup of sugar with the remaining zest of 2 limes.
• Using a heaping tablespoonful of dough, lightly form the dough into a ball and drop the into the sugar/zest mixture and roll lightly to coat.
• Place the dough balls on a cookie sheet; flatten slightly with the bottom of a glass.
• Bake in preheated oven for 9 to 10 minutes or until the edges just begin to brown.

WHITE AND DARK CHOCOLATE CHIP-PEPITA PUMPKIN COOKIE RAMEKINS

Steps:

• Heat oven to 350°F.
• Stir together Dry Mix from jar with Wet Mix ingredients until well mixed. Spread dough in greased ramekins.
• Bake 20 to 25 minutes or until set.