Chocolate Pumpkin-Chip Cookies, Try This Delicious Twist on the Classic
Ingredients
- 1 cup raw pumpkin seeds
- 2¼ cups all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 tsp. pumpkin pie spice
- 1 cup unsalted butter, softened
- 1 tsp. vanilla
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- Sea salt
Directions
Preheat oven to 375 degrees. Spread pumpkin seeds on a baking sheet (spray with cooking spray) and toast on upper oven rack, stirring occasionally, for 8-10 minutes or until golden brown. Let cool.
While seeds are baking, mix together flour, salt, pumpkin pie spice and baking soda — set aside. In a separate bowl, use an electric mixer on medium-high to beat together brown sugar, granulated sugar and butter until creamy. Add eggs one at a time, reduce mixer speed, and gradually add flour mixture. Carefully fold in chocolate chips and pumpkin seeds.
Drop by heaping tablespoons on ungreased baking sheet. Sprinkle with sea salt and bake 10-12 minutes, until golden brown. Cool on baking sheet for 2 minutes, then remove to wire racks to cool completely.