Mexican · Dessert
Pumpkin Seed Cookies
A Mexican-style spiced cookie built around toasted pepitas (pumpkin seeds), folded through a brown-sugar butter dough with cinnamon and finished with a scattering of whole seeds for crunch. Crisp at the edge, soft in the centre, with a warm, toasty, nutty character.
$0
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
213Calories
4.8gProtein
12.6gFat
21gCarbs
8.1gSugar
1.2gFiber
310mgSodium
68mgChol
5.7gSat Fat
102mgPotassium
27mgCalcium
1.7mgIron
0.1mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Mexican Lager
local
Atole
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 175°C (350°F) and line a small baking sheet with parchment.
2
Toast the pumpkin seeds (pepitas) in a dry pan over medium heat for 2-3 minutes until they pop and smell nutty, then roughly chop most of them, reserving a few whole for topping.
3
In a bowl, cream the softened butter and brown sugar together with a spoon until pale and fluffy, about 1-2 minutes.
4
Beat in the egg yolk and vanilla extract until smooth.
5
Sift the flour, cinnamon, baking powder and salt into the wet mixture and fold until just combined, then fold in the chopped toasted pumpkin seeds.
6
Divide the dough into 2 equal portions and roll into balls, then flatten slightly on the lined baking sheet, spacing them well apart.
7
Press a few reserved whole pumpkin seeds onto the top of each cookie.
8
Bake for 11-13 minutes until the edges are golden and the centres are just set.
9
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g All Purpose Flour, sifted
- 18g18g Butter, softened
- 16g16g Brown Sugar
- 16g16g Pumpkin Seeds, toasted, roughly chopped, plus extra for topping
- 9g9g Egg Yolk, lightly beaten
- 1g1g Cinnamon Ground
- 1g1g Baking Powder
- 1g1g Salt
- 2g2g Vanilla Extract
