Pumpkin seed cookie on baking paper

Pumpkin seed cookies

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(3 ratings)

Prep: 20 mins Cook: 12 mins


makes 10

Bake pumpkin seed cookies with a sprinkling of cocoa powder and a pinch of sea salt. A moreish treat to enjoy with coffee or tea while still warm from the oven

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per cookies

  • kcal328
  • fat19g
  • saturates10g
  • carbs32g
  • sugars21g
  • fibre3g
  • protein5g
  • salt0.59g


  • 120g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 75g light brown sugar
  • 75g golden caster sugar
  • 1 medium egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tsp vanilla extract
  • 130g plain flour
  • 3 tbsp cocoa powder
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 50g toasted pumpkin seeds
  • 150g dark chocolate, cut into chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • pinch of flaky sea salt


  1. Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, cocoa powder, bicarb, chocolate, pumpkin seeds and ¼ tsp salt.

  2. Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Add a pinch of flaky sea salt before baking. Bake for 10-12 mins or until firm at the edges but still soft in the middle – they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

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Comments, questions and tips

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Sue Bucklow
9th Feb, 2020
We absolutely this recipe! My husband and daughter are coeliacs so we use GF plain flour. We've also ditched the dark chocolate chunks as we find them sweet and chocolatey enough. The addition of the pumpkin seeds is genius! About to bake a batch now for the week ahead...it cuts down on plastic too as biscuits always come with so much packaging!
4th Nov, 2018
Great recipe for chocolate cookies. Really enjoyed these but will be making them again minus the pumpkin seeds. Tasted fab, but just love chocolate the cookie mixture!
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