Pumpkin Seed Cookies
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Pumpkin Seed Cookies
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These Pumpkin Seed Cookies are like a cross between a cookie and a bread. They're super soft and moist and have a delicious spice aroma from the cinnamon and nutmeg that makes them perfect for this time of year.
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Ingredients
- 1 Cup all purpose flour
- 1 Cup whole wheat flour
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 Cup butter, softened
- 3/4 Cup honey
- 1 large egg
- 1 teaspoon vanilla
- 1 Cup pumpkin puree
- 1/2 Cup Pumpkin Seeds, raw plus more for decorating (you could also use chopped walnuts)
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Instructions
- Preheat oven to 350 degrees.
- Combine the first 7 dry ingredients in a bowl and stir to combine.
- In a mixer (or in a bowl using a hand beater) cream the butter for 1-2 minutes until light and fluffy then add honey and continue to beat for another minute.
- Add the egg and vanilla and beat for 1 minute then add in pumpkin puree and mix until combined.
- Combine the dry ingredients with the wet ingredients and slowly fold in pumpkin seeds.
- Using a cookie scoop or a spoon, scoop about 1 1/2 tbsp of the dough onto a Silpat or parchment-lined cookie sheet and using your finger or the back of a spoon, gently pat down to flatten the tops of the cookies slightly.
- Use the extra pumpkin seeds to decorate the tops of the cookies (your little one can help you with this step!)
- Bake for 12-14 minutes.
- Cool and serve.
Notes
- * The cookies should have a fluffy consistency.
- ** To Freeze: After step 6, freeze for 30 minutes then place par-frozen cookies in a Ziploc bag, label and freeze for up to 4 months. When ready, pop them on a Silpat or parchment-lined cookie sheet, bring to room temperature, pat them down a bit so they flatten slightly, and follow steps 8-9.
- * The cookies should have a fluffy consistency.
- ** To Freeze: After step 6, freeze for 30 minutes then place par-frozen cookies in a Ziploc bag, label and freeze for up to 4 months. When ready, pop them on a Silpat or parchment-lined cookie sheet, bring to room temperature, pat them down a bit so they flatten slightly, and follow steps 8-9.
Nutrition Information
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Calories
80kcal
(4%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
3g
(5%)
Cholesterol
5mg
(2%)
Sodium
65mg
(3%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 65mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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