Crisp-Edged Spelt Dark Chocolate Pumpkin Seed Cookies

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

Hand pressing pumpkin seeds into scooped cookie dough balls on a parchment-lined sheet pan before baking.

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.

Someone lifting a warm cookie from a plate beside a mug of coffee on a wooden kitchen table.

Prep Time 20 mins

Cook Time 24 mins

Rest Time 30 mins

Total Time 1 hr 14 mins

Cooking Method: Oven

Cuisine: American

Courses: Dessert

Difficulty: Easy

Cooking Temp: 180 C

Servings: 20

Estimated Cost: 0.45

Calories: 202

Best Season: Fall, Winter

Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian

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

280 g spelt flour (whole grain or light spelt)
1 tsp baking soda
1/2 tsp salt

Wet Ingredients

170 g unsalted butter (softened)
150 g brown sugar (packed)
80 g granulated sugar
1 egg (large; room temperature)
1 tsp vanilla extract

Mix-Ins & Topping

150 g dark chocolate (chopped into chunks)
70 g pumpkin seeds (pepitas) (plus extra for topping)
flaky salt (for topping; optional)

Instructions

Make the Dough

1
Whisk the spelt flour, baking soda, and salt together in a medium bowl and set aside.
2
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.
3
Beat in the egg and vanilla extract until smooth.
4
Add the flour mixture in two additions, mixing on low speed just until no dry streaks remain.
5
Fold in the dark chocolate chunks and pumpkin seeds with a spatula until evenly distributed through the dough.
6
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

7
Heat the oven to 180 C / 350 F and line two 33 x 46 cm / 13 x 18 inch sheet pans with parchment paper.
8
Scoop the dough into 40 g portions (about 3 tbsp each) and space them 5 cm / 2 inches apart on the pans.
9
Press a few extra pumpkin seeds on top of each dough ball and sprinkle with flaky salt if using.
10
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.
11
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.

Keywords: spelt cookies, dark chocolate cookies, pumpkin seed cookies, spelt baking, whole grain cookies

Equipment

hand mixer or stand mixer
mixing bowls
sheet pan 33 x 46 cm / 13 x 18 inch (x2)
parchment paper
cookie scoop
wire cooling rack

Tips

Chill the dough a full 30 minutes so the cookies hold their shape in the oven.
Use a kitchen scale to portion 40 g of dough per cookie for even baking.
Pull the cookies out while the centers still look underbaked, they firm up as they cool on the pan.
Swap milk chocolate for dark chocolate only if you also cut the sugar by 1 tablespoon.
Toast the pumpkin seeds in a dry skillet for 3 minutes before mixing them in for a deeper flavor.

Variations

Add 1/2 tsp ground cinnamon and a pinch of nutmeg to the dry ingredients for a warmer, spiced version.
Swap half the pumpkin seeds for chopped pecans or walnuts for extra crunch and a different texture.
Use coconut sugar instead of brown sugar for a slightly less sweet, caramel-toned cookie.

Storage and Reheating

Store cooled cookies in an airtight container at room temperature for 4 to 5 days. Layer parchment between rows if you're stacking them, since the chocolate chunks can stick to the lid.

Freeze baked cookies in a sealed bag for up to 3 months, or freeze scooped dough balls on a tray before baking them straight from frozen, adding 1 to 2 minutes to the bake time.

Warm a cookie in a 150 C / 300 F oven for 3 to 4 minutes if you want the chocolate soft again. A few seconds in the microwave works too, but the edges lose some of their crispness.

Serving Suggestions

Spelt dark chocolate pumpkin seed cookies work well with a mug of coffee or tea, since the toasted pumpkin seeds and dark chocolate balance a bitter drink instead of competing with it.

Sandwich a scoop of vanilla ice cream between two cookies for a simple dessert at a casual gathering. Serve a batch alongside fresh fruit for an easy, no-fuss treat.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-dark-chocolate-pumpkin-seed-cookies/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!