Pumpkin Seed Cookies
The most INCREDIBLE autumn cookie with pumpkin pie spice, brown sugar, and pumpkin seeds. These soft and chewy cookies are easy to make and are perfect for thanksgiving or the best fall snack!
Servings: 20 cookies
Equipment
Ingredients
- ⅓ cup raw pumpkin seeds (pepitas)
Dry Ingredients
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 1 tablespoon pumpkin pie spice or cinnamon
- ½ teaspoon salt
Wet Ingredients
- ½ cup + 2 tablespoon oil olive, grapeseed or coconut or organic cold pressed canola
- ½ cup cane sugar or white sugar
- ½ cup coconut sugar or brown sugar
- 2 teaspoon molasses
- 1 egg* room temperature
- 1 orange zested*
Instructions
- Preheat + zest: Preheat the oven to 350 degrees Fahrenheit. Then wash the orange and use a zester to remove the peel from the whole orange, set aside for later.
- Roast seeds: Start by putting the pumpkin seeds in a frying pan and placing them over high heat on the stove for 3-5 minutes until they change to a darker color or start to pop. Remove the frying pan from the heat and let them cool slightly while making the cookie dough. Set aside a small handful of seeds to put on top of the cookies before baking.
- Wet ingredients: In a large mixing bowl place the oil, white and brown sugar, molasses, egg, and orange zest. Mix until everything is glossy and smooth.
- Dry ingredients: In a medium bowl place the whole wheat flour, baking soda, pumpkin pie spice, and salt. Whisk everything together until well combined. Dump the flour mixture and pumpkin seeds, into the wet ingredients. Mix together, even using your hands, until a thick dough forms.
- Form cookies + bake: Use an ice cream scoop or tablespoon to make cookie balls, and place them on a lined cookie sheet. Take the pumpkin seeds previously put aside and press a few into each cookie. Bake the cookies at 350 Fahrenheit for 8 minutes, they will look puffy and not fully cooked, let them cool on the cookie sheet for 10 minutes to get a soft chewy texture.
Notes
Scroll up to the blog post for step-by-step photos.
Pumpkin seeds: If you have pumpkin seeds that are roasted and/or salted, these work fine, too! Just skip the roasting step, and skip adding the salt to these cookies.
Orange zest: Use an organic orange to ensure it has not been heavily sprayed, and use a fruit wash to clean the orange before zesting it. Alternatively, use 1 tablespoon of orange juice concentrate.
Room temperature egg: To make your egg room temperature quickly, place the egg in very warm water for 5-10 minutes. This will make the batter mix into a smooth texture and make the cookies rise evenly.
Storing cookies: Keep these cookies in a sealing container for up to 5 days at room temperature. These cookies keep well in the freezer for up to 6 months in a sealed bag or container.
Nutrition
Calories: 126kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 179mg | Potassium: 62mg | Fiber: 1g | Sugar: 8g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg