This pumpkin cookie recipe has morphed the most of any here on Morsel Journal so far. Each test and iteration has improved these greatly. I really find the maple candied/ roasted pumpkin seeds bring it another level so don’t leave these out. In fact, I suggest you make more than one batch so you can snack on the others or gift them!
Through my trials I’ve taken this cookie from an overly pillowy cookie (typical of pumpkin cookies, from my experience) to one more resembling a chocolate chip cookie with some lift and more moistness (from the addition of pumpkin). The chocolate chips and pumpkin seeds add some bite to the texture, breaking up the soft pumpkin cookie. Mmm, I wish I had one in front of me as I write this.
Drizzling maple syrup over the top of the baked cookies then sprinkling the pumpkin seeds makes for a more sweet candy like cookie (big hit). I have also pushed the seeds into the tops of the cookies pre-baking which provides a bit less sticky cookie (also good). Both ways work- why not try both and pick your favorite.
Maple Candied Pumpkin Seeds
These maple candied pumpkin are delicious on their own as a snack but even better a top the pumpkin chocolate chip cookies below!
- 1 cup pumpkin seeds shelled pepitas
- 1/2 tablespoon olive oil
- 1 tablespoon maple syrup 100% pure
- 1 tablespoon brown sugar
- 1/2 teaspoon pumpkin pie spice
Preheat the oven to 300 degrees F. Line a baking sheet with parchment and set aside.
Coat the pumpkin seeds: Combine the pumpkin seeds, olive oil and maple syrup in a bowl. Combine the brown sugar and pie spice in a separate bowl and sprinkle over the top of the pumpkin seeds. Toss to evenly coat the seeds. Spread these out into a single on your baking sheet.
Bake the pumpkin seeds: Bake the pumpkin seeds for 20 minutes making sure to flip them halfway through. Once cool these are ready to be put on your cookies and in a sealed container for snacking or gifting.
Recipe adapted from Jelly Toast.
This quantity should be enough to sprinkle some on each cookie. I do suggest making more. The containers of the shelled pepitas I get are about 2 cups so doubling it could typically work.
Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are an easy Fall treat that bring to together pumpkin and maple flavors in a delicious way!
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tablespoons maple syrup
- 2 eggs large
- 1 cup 100% pumpkin canned
- 2 1/2 cups flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon ground
- 1/2 teaspoon all spice ground
- 1/4 teaspoon nutmeg ground
- 1/4 teaspoon cloves ground
- 1/4 teaspoon salt
- 1 1/2 cups chocolate chips
- 1 cup maple candied pumpkin seeds recipe above
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. (This recipe makes 4 dozen cookies so I lined two baking sheets and just ran under cold water in between batches to ensure they were room temperature.)
Make the cookie dough: Cream together the butter and both sugars. Add the maple syrup and mix. Beat in the eggs one at a time mixing well. Scrape down the bowl and beater and mix in any remaining bits that haven't been incorporated. Mix in the pumpkin. It will look a little moist and lumpy at this point which is ok. Mix all the remaining dry ingredients in a separate bowl. Slowly beat this into the wet ingredients in two batches scraping down in between and after. Add the chocolate chips and mix until combined.
Bake the cookies: Place tablespoon sized cookies on the parchment lined baking sheets. Press some maple candied pumpkin seeds on the top of each one OR once the cookies have cooled drizzle the tops with maple syrup and sprinkle the candied pumpkin seeds over them.
Bake for about 14 minutes, rotating halfway through.
I have provided 2 options above for how to top with the pumpkin seeds: Option 1 is when you bake them on the tops (shown in photo of cookies on white plate) or Option 2 which is to drizzle the tops with maple syrup and then sprinkle the seeds on top (shown in cookie sheet photos).