These delicious little cookies filled with toasted pumpkin seeds, cinnamon, and chocolate chips are
a perfect way to welcome Fall!
Although the weather has been very hot and humid here in Michigan this past week, I'm already getting into the Fall spirit. I mean, it's September! Which means I need to cook and bake all things pumpkin. And put out of all of my pumpkin candles. And drink pumpkin spice lattes. Okay, okay, you get my point.
In all seriousness though, I created a new cookie that I am absolutely in love with and it's perfect for Fall! Basically I took our favorite chocolate chip cookies and added cinnamon and toasted pumpkin seeds. Toasted pumpkin seeds are the bomb ya'll. For reals. Toasting them really brings out the flavor, plus they give an awesome crunch to the cookies. And honestly, I feel just a tad bit healthier eating these cookies knowing that there are pumpkin seeds inside! They just happen to be heart healthy and contain a lot of different nutrients, including magnesium, protein and zinc.
What is your favorite cookie to bake during the Fall? Share with me!
Chocolate Chip Pumpkin Seed Cookies
Author: Sarah Bates
Makes 3 dozen cookies
1 cup raw pumpkin seeds
2½ cups flour
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
2 sticks unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or a Silpat and set aside.
Spread the pumpkin seeds on a large rimmed baking and place on the upper rack in the oven. Toast, tossing occasionally, until golden brown, about 10 minutes. Set aside to cool.
In a large bowl, whisk together the flour, salt, baking soda, and cinnamon. In the bowl of a stand mixer, beat the butter and both sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition, then add the vanilla.
With the mixer on low, add the dry ingredients in batches, mixing until well blended. Fold in the chocolate chips and pumpkin seeds.
Using a large cookie scoop, place scoops of dough on the prepared baking sheets, leaving at least 2 inches in between each one. Bake until the edges of the cookies are slightly browned but the centers are still soft, about 18 minutes. Transfer the cookies to wire racks and allow to cool completely. Store cookies in a cookie jar or an airtight container.