Best Pumpkin Seed Cookies Recipes

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PUMPKIN SEED COOKIES



Pumpkin seed cookies image

Bake pumpkin seed cookies with a sprinkling of cocoa powder and a pinch of sea salt. A moreish treat to enjoy with coffee or tea while still warm from the oven

Provided by Sophie Godwin - Cookery writer

Categories     Afternoon tea, Dessert, Snack, Treat

Time 32m

Yield makes 10

Number Of Ingredients 11

120g butter , softened
75g light brown sugar
75g golden caster sugar
1 medium egg
1 tsp vanilla extract
130g plain flour
3 tbsp cocoa powder
½ tsp bicarbonate of soda
50g toasted pumpkin seeds
150g dark chocolate , cut into chunks
pinch of flaky sea salt

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, cocoa powder, bicarb, chocolate, pumpkin seeds and ¼ tsp salt.
  • Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Add a pinch of flaky sea salt before baking. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

Nutrition Facts : Calories 328 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium

RED FIFE AND PUMPKIN SEED COOKIES



Red Fife and Pumpkin Seed Cookies image

Chef Grunert shares another inventive cookie recipe that utilizes interesting ingredients, such as red fife flour, a hard wheat grain that imparts a nutty flavor. Buttery, lemony, and sweet, these cookies are easy to prepare. Makes about 80 small cookies.

Provided by Alex Grunert

Yield 80 small cookies

Number Of Ingredients 12

1 cup all-purpose flour
2 cups Anson Mills red fife flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons salt
Grated zest of 1 lemon
8 ounces (2 sticks) unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1/2 cup pumpkin seeds
Confectioners' sugar for sprinkling

Steps:

  • Preheat the oven to 325°F. Line four half-sheet pans with parchment paper.
  • Combine the all-purpose flour, red fife flour, baking powder, baking soda, salt, and lemon zest in a medium bowl, and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Combine the eggs with the vanilla and add slowly to the creamed batter. With a silicone spatula, fold in the flour mixture and mix just until combined.
  • Using a tablespoon-size ice-cream scoop, drop the batter onto the prepared pans, spacing the cookies 2 inches apart. (They are very buttery and will run if placed too closely together.) Press the pumpkin seeds onto the cookies. Bake for 5 minutes. Turn the pans in the oven and bake for 5 more minutes. Cool completely on wire racks. Sprinkle confectioners' sugar on top of the cooled cookies.

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