Spelt dark chocolate pumpkin seed cookies bring together whole grain spelt flour, melted pockets of dark chocolate, and toasted pumpkin seeds pressed into the top of each cookie. The edges turn crisp while the centers stay soft and slightly chewy.
Spelt flour gives the dough a nutty, slightly denser crumb than all-purpose flour, but it still bakes up soft when you don’t overwork it. The lower gluten content means the dough comes together fast and holds its shape once chilled.
Chilling the dough for 30 minutes matters here. Skip that step and the cookies spread thin and crisp all the way through instead of staying soft in the middle.
You can mix the dough a day ahead and bake only what you need, which keeps this recipe useful for both weeknight baking and casual gatherings.
Why You’ll Love This Recipe
- Whole grain spelt flour adds a nutty, wholesome base
- Dark chocolate chunks stay melty even after cooling
- Toasted pumpkin seeds add crunch and a savory edge
- Dough chills ahead, so baking day stays quick and simple
Ingredient Notes
- spelt flour: Whole grain spelt flour gives the dough a nutty flavor and slightly denser crumb. Light spelt flour works too if you want a softer texture closer to all-purpose flour.
- dark chocolate: Chop a bar into chunks instead of using chips. The uneven pieces melt into pockets instead of holding a round shape.
- pumpkin seeds: Raw or roasted pepitas both work. Toast them in a dry skillet for 3 minutes first if you want a deeper, nuttier flavor.
- butter: Use softened, not melted, butter so the dough creams properly and holds air for a lighter texture.
- egg: One large egg binds the dough. Bring it to room temperature so it blends in smoothly.
- brown sugar: Packed brown sugar adds moisture and a slight caramel note. Light or dark brown sugar both work here.
Crisp-Edged Spelt Dark Chocolate Pumpkin Seed Cookies
Description
These cookies use whole grain spelt flour for a nutty base, chunks of dark chocolate for pockets of melt, and pumpkin seeds pressed on top for crunch.
Ingredients
Dry Ingredients
Wet Ingredients
Mix-Ins & Topping
Instructions
Make the Dough
- Whisk the spelt flour, baking soda, and salt together in a medium bowl and set aside.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar with a hand mixer for 2 to 3 minutes until light and fluffy.
- Beat in the egg and vanilla extract until smooth.
- Add the flour mixture in two additions, mixing on low speed just until no dry streaks remain.
- Fold in the dark chocolate chunks and pumpkin seeds with a spatula until evenly distributed through the dough.
- Cover the bowl and chill the dough for 30 minutes. This firms the butter and keeps the cookies from spreading too thin.
Bake and Finish
- Heat the oven to 180 C / 350 F and line two 33 x 46 cm / 13 x 18 inch sheet pans with parchment paper.
- Scoop the dough into 40 g portions (about 3 tbsp each) and space them 5 cm / 2 inches apart on the pans.
- Press a few extra pumpkin seeds on top of each dough ball and sprinkle with flaky salt if using.
- Bake one pan at a time for 11 to 13 minutes, until the edges are set and golden but the centers still look soft and slightly underbaked.
- Let the cookies cool on the pan for 5 minutes, they finish setting as they cool, then transfer to a wire rack to cool completely.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 202kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 6g30%
- Cholesterol 20mg7%
- Sodium 120mg5%
- Potassium 150mg5%
- Total Carbohydrate 25g9%
- Dietary Fiber 2.5g10%
- Sugars 14g
- Protein 4g8%
- Vitamin A 150 IU
- Calcium 35 mg
- Iron 1.5 mg
- Vitamin D 5 IU
- Vitamin E 0.5 mg
- Vitamin K 1 mcg
- Thiamin 0.05 mg
- Riboflavin 0.05 mg
- Niacin 0.5 mg
- Vitamin B6 0.05 mg
- Folate 15 mcg
- Vitamin B12 0.05 mcg
- Phosphorus 90 mg
- Magnesium 30 mg
- Zinc 0.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Chill dough a full 30 minutes before baking.
- Bake one pan at a time for even heat.
- Pull cookies out while centers look slightly underbaked.
- Use room-temperature egg for smoother mixing.
