Go Back
20 Pumpkin Recipes from Weelicious

Pumpkin Seed Cookies

No ratings yet
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes

Ingredients  

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.
  • * 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

Calories: 80kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Cholesterol: 5mg | Sodium: 65mg | Fiber: 1g | Sugar: 6g
Did you make this recipe?Mention @Weelicious or tag #weelicious!