Pumpkin Seed Cookies (makes about 3 dozen cookies, depending on the size you make them)

Prep Time: 5 mins Cook Time: 12 mins

nut free


  • 1 Cup all purpose flour
  • 1 Cup whole wheat flour
  • 1/2 Tsp kosher salt
  • 1 Tsp cinnamon
  • 1/4 Tsp nutmeg
  • 1 Tsp baking powder
  • 1/2 Tsp baking soda
  • 1/2 Cup butter, softened
  • 3/4 Cup honey
  • 1 large egg
  • 1 Tsp vanilla
  • 1 Cup pumpkin puree
  • 1/2 Cup Pumpkin Seeds, raw plus more for decorating (you could also use chopped walnuts)


1. Preheat oven to 350 degrees.
2. Combine the first 7 dry ingredients in a bowl and stir to combine.
3. 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.
4. Add the egg and vanilla and beat for 1 minute then add in pumpkin puree and mix until combined.
5. Combine the dry ingredients with the wet ingredients and slowly fold in pumpkin seeds.
6. 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.
7. Use the extra pumpkin seeds to decorate the tops of the cookies (your little one can help you with this step!)
8. Bake for 12-14 minutes.
9. Cool and serve.
* 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.