These chocolate pumpkin seed cookies are rich, chocolatey and delicious. They have a chocolate cookie base and are filled with chocolate chips and nutty pepitas. Nothing not to love about this delicious and easy cookie recipe!
I just realized this is my second recipe with the words “double chocolate” in its name. I even have a triple chocolate recipe! The reason I “stopped” at double chocolate this time is because these cookies are topped with sea salt! Sea salt intensifies the flavors so much, I didn’t even need to triple my chocolate supply!
To make these gorgeous cookies, start with a bit of crunch and fall-like color with toasted pumpkin seeds. Toasting them is as easy as it looks in the photo below. Spread the raw pepitas evenly on a baking sheet. Put the sheet in the oven and toast them for about 10 minutes. Once toasted, the pumpkin seeds turn slightly brown and become get nutty, crunchy and delicious! They tend to puff up when roasted, so don’t be surprised or worried if you hear a few pops from inside the oven.
These Double Chocolate Cookies with Toasted Pumpkin Seeds get lots of chewiness and flavor from the over one cup of brown sugar in them! You’ll also love the subtle hint of cinnamon that blends so well with the cocoa and melted chocolate chips!
These cookies are extra large because one little, regular sized cookie would not be enough! Instead of the usual rounded tablespoon size, these cookies are about 1/4 cup of batter each! Make them and you’ll see why my husband called them “monster cookies” when he saw them coming out of the oven!
I add about 3/4 of a cup of the chocolate chips and toasted pumpkin seeds to the batter and reserve 1/4 cup each to top the cookies with before baking. Sticking some chips and seeds in after the cookies are formed helps make sure those ingredients are visible once baked! Sprinkle with sea salt before or after baking.
Hope you get the chance to make and enjoy these Double Chocolate Cookies with Toasted Pumpkin Seed Cookies! Wishing you a chocolate, cinnamon, brown sugar, pumpkin seed filled fall!
If you’re reading this, you must love chocolate! Make sure to make myPrint
This easy recipe for Chocolate Pumpkin Seed Cookies makes big, beautiful cookies with chewy middles and crispy edges!
- 1 cup raw pumpkin seeds (pepitas), toasted (see instructions), divided
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1 1/4 cups packed brown sugar (light or dark)
- 3/4 cup granulated sugar
- 1 cup unsalted butter, room temperature
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1 cup semisweet or dark chocolate chips, divided
- 1 tablespoon sea salt, for sprinkling
Preheat oven to 350 F. Line baking sheets with parchment paper.
Spread the pumpkin seeds out in a layer on a large baking sheet. Bake them in the oven for 9-11 minutes. Give them a quick stir/shake halfway through baking. Remove from oven and set aside.
Whisk the flour, cocoa, baking soda, salt and cinnamon. Set aside.
In a large bowl or the bowl of an electric mixer, cream the butter and sugars on medium speed for 3-4 minutes until fluffy.
Add the eggs one at a time followed by the vanilla. Reduce speed to low and slowly beat in the dry ingredients.
Stir in about ¾ cup each of the chocolate chips and pumpkin seeds, reserving the remaining ¼ cups to add to the tops.
Form dough into balls about ¼ cup of batter each. Use a large cookie scoop or an ice cream scoop to measure the batter or eyeball it. Place balls on prepared baking sheets about 3 inches apart. Top each ball with a few of the reserved chocolate chips and pumpkin seeds and a sprinkle of sea salt.
Bake 13- 15 minutes until tops are just set. Remove from oven and transfer cookies to wire racks to cool completely.
Keywords: cookies, chocolate, double chocolate, pumpkin seeds, sea salt, chocolate chips, dessert