Chocolate Chunk Pumpkin Seed Cookies

Chocolate Chunk Pumpkin Seed Cookies

Makes 36 cookies
Everyone loves these
You can cut recipe in half
Course Dessert
Cuisine American


  • 1 cup + 2 Tbls unsalted Butter at room temperature
  • 1 + 1/2 cups light brown sugar
  • 1 +1/3 cups white sugar
  • 2 eggs
  • 2 +1/2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 2 tsp kosher salt
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp smoked paprika
  • tsp cayenne
  • 1 + 1/2 cups toasted pumpkin seeds pepitas
  • 1 +1/2 cups 70% bittersweet chocolate chunks
  • 1 tsp flaky salt such as Maldon


  • Preheat oven 350°
  • In a stand mixer, using the paddle attachment beat together your butter and sugar at medium to high speed until fluffy about 4 to 5 minutes. While this is happening whisk together all your dry ingredient except chocolate chunks and seeds. Now add eggs one at a time, blending fully after each addition. It is always a good idea to stop machine and scrape down the sides of the bowl to insure complete incorporation of ingredients. Next add your flour mixture to butter mixture turning machine on slowly at first. Only mix 10 to 15 seconds, just enouph to incororate the flour mixture Fold in your pumpkin seeds and chocolate chunks. Form dough into balls about 2 tablespoons in size. Place 12 balls on a baking tray, sprinkle with Maldon salt and bake for 15 to 18 minutes on center shelf of oven.