A cookie for fall

Pumpkin, Seed, and Nut Cookies top

Pumpkin, Seed, and Nut Cookies (PDF)
Recipe 285 of 365

I enjoy the kitchen sink approach to cookie creation. For cookies that taste a little more like fall that plain ol’ chocolate chip, start with a soft, chewy pumpkin cookie base, then fold in almonds, pumpkin seeds, and chocolate chips (plus a few secret good-for-you ingredients).

TIME: 30 minutes active time
MAKES: 3 dozen cookies

1/2 cup sliced almonds
1/2 cup raw pumpkin seeds
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup almond meal
2 tablespoons flaxseed meal
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 stick unsalted butter, room temperature
1 1/4 cups sugar
1 cup canned pumpkin
2 large eggs, room temperature
1 teaspoon vanilla
1 cup dark chocolate chips
1 cup whole oats

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, spread the almonds and pumpkin seeds on the paper, and toast for 10 minutes, or until lightly browned. Set aside.

seeds and nuts

Line two baking sheets with parchment paper or silicon baking mats, and set aside.

Meanwhile, whisk the flours, almond and flaxseed meals, baking soda, baking powder, salt and cinnamon together in a medium bowl, and set aside.

In the work bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light, about 2 minutes. Whisk the pumpkin, eggs, and vanilla together in a small bowl, then add to the butter/sugar mixture, and mix on medium for 1 minute. Scrape the bottom of a bowl with a soft spatula, add the flour mixture, and mix on low until all the flour is incorporated. Add the chocolate chips, oats, and toasted almonds and pumpkin seeds, and stir to blend.

Drop the dough by heaping spoonfuls 2” apart on the baking sheets, and bake for 16 to 18 minutes, rotating the sheets top to bottom and front to back halfway through cooking, or until the cookies are barely cracked on top and brown around the edges. Cool for five minutes on sheets, transfer to racks to cool completely, and repeat with remaining dough.

Pumpkin, Seed, and Nut Cookies  stack


Filed under Cookies, dessert, recipe

4 responses to “A cookie for fall

  1. Sarah

    These look soooo good. I can’t wait to whip up a batch this weekend. Thank you for this awesome recipe.

    I was hoping you’d be sharing some cookie recipes with us — I’m all about cookies (I’m a holiday baking freak!), but I’m trying to eat low-glycemic type stuff these days, and I’m a little concerned about holiday baking….. anyway, these look awesome, low-glycemic or not!

  2. Hilary

    This are totally what I was looking for. I was just thinking about making oatmeal cookies and I decided to search your website for something with added health and you provided. You are the best!

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  4. Frances

    Oooooooooo, these cookies look so very yummy.
    I can’t wait to try them out on the co-workers(LMUCC).
    They love homemade treats. 🙂

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