Best Pumpkin Seed Cookies Recipes
PUMPKIN SEED COOKIES
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
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
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
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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