11 Christmas Cookies Pumpkin Seed Toasted Variations

Spiced Gingerbread Cookies With Toasted Pumpkin Seeds

Spiced Gingerbread Cookies with Toasted Pumpkin Seeds are a delightful twist on the classic gingerbread cookie. The warm spices, including ginger and cinnamon, combined with the nutty flavor of toasted pumpkin seeds, result in a festive treat perfect for holiday gatherings. These cookies can be decorated with icing or enjoyed plain, making them a versatile addition to your Christmas cookie collection.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt until well combined.
3. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and brown sugar together until the mixture is light and fluffy—this should take about 2-3 minutes.
4. Add Wet Ingredients: With the mixer on low speed, add in the molasses, egg, and vanilla extract. Beat until everything is fully incorporated and smooth.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Mix until just combined; be careful not to overmix.
6. Fold in Pumpkin Seeds: Gently fold the toasted pumpkin seeds into the cookie dough using a spatula. This will add a lovely crunch to your gingerbread cookies.
7. Shape Cookies: Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each portion slightly with the back of the scoop or your fingers.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are firm and the centers are slightly soft. The cookies will continue to firm up as they cool.
9. Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
10. Decorate (Optional): Once cooled, you can decorate the cookies with cookie icing, if desired. Enjoy these festive treats with family and friends!

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Chewy Chocolate Chip Cookies With a Pumpkin Seed Crunch

Chewy Chocolate Chip Cookies with a Pumpkin Seed Crunch are a delicious twist on the beloved classic. These cookies combine rich chocolate chunks with a delightful crunch from toasted pumpkin seeds, creating a perfect balance of flavors and textures. They are certain to be a hit during the holiday season or any time of the year!

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside to prepare for baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this mixture aside for later use.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar together. Mix on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.
4. Add Vanilla and Egg: With the mixer on low speed, add in the vanilla extract and the egg. Mix until fully incorporated and the batter looks smooth.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
6. Fold in Chocolate and Pumpkin Seeds: Using a spatula, gently fold in the semi-sweet chocolate chips and toasted pumpkin seeds. Assure they are evenly distributed throughout the cookie dough.
7. Shape Cookies: Employ a tablespoon or cookie scoop to portion out the dough onto the prepared baking sheets, making sure to space them about 2 inches apart. Flatten each ball slightly with the back of the scoop or your fingers for even baking.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
9. Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
10. Enjoy: These Chewy Chocolate Chip Cookies with a Pumpkin Seed Crunch are best enjoyed warm or at room temperature. Savor the delightful combination of chocolatey goodness and crunch!

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Pumpkin Seed Oatmeal Raisin Cookies

Pumpkin Seed Oatmeal Raisin Cookies are a hearty and wholesome treat that seamlessly blend the rich flavors of oatmeal and sweet raisins. Adding toasted pumpkin seeds brings a delightful crunch and nutty taste, making these cookies not only delicious but also nutritious. Perfect for holiday gatherings or as a comforting snack, these cookies are sure to become a new favorite.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, ground cinnamon, and salt. Whisk the ingredients together until they are well blended and set aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar using an electric mixer on medium speed, until the mixture becomes light and fluffy (approximately 2-3 minutes).
4. Add Vanilla and Egg: Reduce the mixer speed to low and add the vanilla extract and the egg. Continue mixing until both are fully incorporated into the butter-sugar mixture.
5. Combine Mixtures: Gradually add the dry mixture into the wet mixture, mixing on low speed. Blend until just combined; avoid overmixing to keep the cookies tender.
6. Fold in Oats, Raisins, and Pumpkin Seeds: Use a spatula to gently fold in the old-fashioned oats, raisins, and toasted pumpkin seeds, ensuring they are evenly distributed throughout the dough.
7. Shape Cookies: Use a tablespoon or cookie scoop to portion out the cookie dough onto the prepared baking sheets, placing them about 2 inches apart. For even baking, slightly flatten each dough ball with the back of the scoop or your fingers.
8. Bake: Place the baking sheets in the oven and bake for 10-12 minutes. The cookies should be golden around the edges while the centers remain soft.
9. Cool: After baking, allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Pumpkin Seed Oatmeal Raisin Cookies!

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Peppermint Mocha Cookies With Toasted Pumpkin Seeds

Peppermint Mocha Cookies with Toasted Pumpkin Seeds are a delightful holiday treat that combines the rich flavors of coffee and chocolate with a revitalizing hint of peppermint. Infused with toasted pumpkin seeds, these cookies have an amazing texture and a festive appeal, making them perfect for cookie exchanges or as a cozy addition to your holiday dessert table.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cocoa powder, and salt. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, approximately 3-4 minutes.
4. Incorporate Egg and Extracts: Reduce the mixer speed to low and add the egg, vanilla extract, espresso powder, and peppermint extract. Mix until fully combined.
5. Combine Dry and Wet Mixtures: Gradually add the dry flour mixture into the wet mixture, mixing on low speed until just incorporated. Be careful not to overmix.
6. Fold in Chocolate and Seeds: Gently fold in the semi-sweet chocolate chips and toasted pumpkin seeds with a spatula until evenly distributed throughout the dough. If desired, you can also add crushed peppermint candy for an extra festive touch.
7. Shape Cookies: Using a tablespoon or cookie scoop, portion out the cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each scoop. For uniformity, slightly flatten each cookie dough ball with your hand.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The edges should appear set while the centers remain slightly soft.
9. Cool and Store: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. Store in an airtight container for up to a week. Enjoy the delightful flavors of peppermint mocha in every bite!

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Citrus Zest and Pumpkin Seed Sugar Cookies

Citrus Zest and Pumpkin Seed Sugar Cookies are a bright and flavorful twist on the classic sugar cookie. Infused with fresh citrus zest and crunchy pumpkin seeds, these cookies offer a revitalizing taste that is perfect for holiday gatherings or any festive occasion. Their delightful combination of sweet and tangy flavors paired with a satisfying crunch makes them a standout treat for cookie trays or as a simple dessert enjoyed with tea or coffee.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside to guarantee even distribution of dry components.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add Egg and Extracts: Reduce the mixer speed to low and add the egg, vanilla extract, orange zest, and lemon zest. Continue mixing until everything is well combined.
5. Combine Dry and Wet Mixtures: Gradually incorporate the dry flour mixture into the wet mixture, mixing on low speed until just combined—be cautious not to overmix the dough.
6. Fold in Pumpkin Seeds: Use a spatula to gently fold in the toasted pumpkin seeds, making sure they are evenly distributed throughout the dough.
7. Shape Cookies: Using a spoon or cookie scoop, portion out the cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each dough ball. Optionally, flatten each dough ball slightly with the palm of your hand for a more uniform shape.
8. Bake: Transfer the baking sheets to the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers may look soft but will firm up as they cool.
9. Cool Cookies: After baking, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes, before transferring them to wire racks to cool completely.
10. Optional Dusting: If desired, dust the cooled cookies lightly with powdered sugar before serving for an added touch of sweetness.

Enjoy your delightful Citrus Zest and Pumpkin Seed Sugar Cookies—perfect for sharing or savoring solo!

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Maple Pecan Cookies With Roasted Pumpkin Seeds

Maple Pecan Cookies With Roasted Pumpkin Seeds are a delightful blend of flavors that capture the essence of the holiday season. These cookies are rich with the sweetness of maple syrup, the crunchiness of pecans, and the added texture of roasted pumpkin seeds. The combination of these ingredients creates a chewy and flavorful treat that is perfect for sharing with family and friends during festive gatherings.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or a silicone baking mat.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This will guarantee that the leavening agent is evenly distributed throughout the flour.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy. This usually takes about 3-4 minutes when using an electric mixer on medium speed.
4. Add Maple Syrup and Egg: Once the butter and sugars are well combined, add the maple syrup and egg to the bowl. Mix on low speed until everything is thoroughly combined. Stir in the vanilla extract for added flavor.
5. Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed until just combined—being careful not to overmix, as this could lead to tough cookies.
6. Fold in Pecans and Pumpkin Seeds: Using a spatula, gently fold in the chopped pecans and roasted pumpkin seeds until they are evenly distributed throughout the dough.
7. Shape Cookies: Use a tablespoon or cookie scoop to portion out the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. For a more uniform look, you can press each dough ball down gently with the palm of your hand.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly soft, but they will firm up as they cool.
9. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely.
10. Dust with Powdered Sugar: If desired, you can dust the cooled cookies with powdered sugar for an extra touch of sweetness and presentation before serving. Enjoy!

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Chocolate-Dipped Shortbread Cookies With Pumpkin Seeds

Chocolate-Dipped Shortbread Cookies with Pumpkin Seeds are a festive twist on a classic treat. These buttery shortbread cookies are enriched with the crunch of roasted pumpkin seeds and then decadently dipped in rich chocolate, making them perfect for holiday festivities or gifting. Their delightful texture and sweet, nutty flavors are sure to be a hit with everyone.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
3. Add Vanilla and Dry Ingredients: Mix in the vanilla extract. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the butter and sugar mixture, mixing on low speed until just combined.
4. Fold in Pumpkin Seeds: Gently fold in the roasted pumpkin seeds using a spatula, ensuring they are evenly distributed throughout the dough.
5. Shape Cookies: Take small portions of the dough (about 1 tablespoon) and roll them into balls. Place the balls on the prepared baking sheet, spacing them about 2 inches apart. For a more uniform look, you can flatten each ball slightly with the palm of your hand.
6. Bake the Cookies: Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
7. Melt the Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring in between until smooth and fully melted.
8. Dip the Cookies: Once the cookies are completely cool, dip the edges or half of each cookie into the melted chocolate. Allow any excess chocolate to drip off before placing the cookies on a clean piece of parchment paper.
9. Garnish and Set: If desired, sprinkle additional roasted pumpkin seeds onto the chocolate-dipped portion for extra crunch and visual appeal. Let the chocolate set at room temperature or place the cookies in the refrigerator for a quicker setting.
10. Serve and Enjoy: Once the chocolate has set, your Chocolate-Dipped Shortbread Cookies with Pumpkin Seeds are ready to be enjoyed! Share them with friends and family or keep them for yourself during the holiday season.

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Nutty Almond Biscotti With Toasted Pumpkin Seeds

Nutty Almond Biscotti with Toasted Pumpkin Seeds are a crunchy and flavorful treat perfect for holiday gatherings. These twice-baked cookies feature the delightful combination of sweet almonds and savory pumpkin seeds, making them an excellent choice for dunking in coffee or tea. Their satisfying crunch and nutty flavor make them a must-have for your holiday cookie platter.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt, ensuring there are no lumps.
3. Combine Wet Ingredients: In a separate bowl, beat the eggs. Add the vanilla and almond extract, mixing well to combine.
4. Form the Dough: Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the sliced almonds and toasted pumpkin seeds, ensuring they are evenly distributed throughout the dough.
5. Shape the Biscotti: Transfer the dough to a lightly floured surface. Divide the dough in half and shape each half into a log approximately 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, spacing them at least 2 inches apart.
6. First Bake: Bake the logs in the preheated oven for 20-25 minutes, or until they are golden and slightly firm to the touch.
7. Cool and Slice: Remove the logs from the oven and let them cool on the baking sheet for about 10 minutes. Once cooled slightly, transfer them to a cutting board and slice each log diagonally into ½-inch thick pieces.
8. Second Bake: Arrange the sliced biscotti back on the baking sheet, cut side up. Bake for an additional 10-15 minutes, or until the biscotti are crisp and golden.
9. Cool Completely: Remove the biscotti from the oven and let them cool completely on the baking sheet. Enjoy them with your favorite hot beverage!

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Holiday Cranberry Orange Cookies With Pumpkin Seeds

Holiday Cranberry Orange Cookies with Pumpkin Seeds are a delightful and festive treat that captures the essence of the holiday season. These soft and chewy cookies are bursting with the tartness of cranberries and the bright citrus flavor of orange, while the addition of pumpkin seeds provides a satisfying crunch. Perfect for sharing with friends and family or leaving out for Santa, these cookies are sure to be a hit at any holiday gathering.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy.
4. Add Wet Ingredients: Add the egg, vanilla extract, and orange zest to the butter and sugar mixture. Mix until fully incorporated.
5. Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
6. Fold in Extras: Gently fold in the dried cranberries, pumpkin seeds, and orange juice until distributed evenly throughout the dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, scoop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.
9. Cool on Baking Sheet: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy: Once fully cooled, enjoy your Holiday Cranberry Orange Cookies with Pumpkin Seeds with a glass of milk or your favorite holiday beverage!

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Savory Parmesan and Pumpkin Seed Thumbprint Cookies

Savory Parmesan and Pumpkin Seed Thumbprint Cookies are an unexpected twist on the classic thumbprint cookie, perfect for those who prefer savory treats over sweet ones. These delightful cookies have a rich, buttery flavor from the Parmesan cheese, combined with the satisfying crunch of pumpkin seeds, making them a great appetizer or snack for holiday gatherings and parties. The unique combination of flavors will have everyone coming back for seconds.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until thoroughly combined. Set this mixture aside.
3. Cream Butter and Cheese: In a large mixing bowl, cream the unsalted butter and grated Parmesan cheese together using an electric mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy.
4. Add Egg and Oil: Beat in the egg and olive oil to the butter and cheese mixture, mixing until well incorporated.
5. Combine Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing until the dough starts to come together. If using fresh herbs, fold them into the dough at this stage.
6. Shape the Cookies: Using your hands, form the dough into small balls, about 1 inch in diameter. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart.
7. Create the Thumbprint: Using your thumb or the back of a teaspoon, press down gently in the center of each ball to create a small indentation.
8. Add Pumpkin Seeds: Fill the thumbprint indentation with a few pumpkin seeds, gently pressing them into the center of the cookie.
9. Bake: Bake the cookies in the preheated oven for approximately 15-18 minutes, or until they are golden brown around the edges.
10. Cool and Serve: Once baked, remove them from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your savory cookies with cheese, spreads, or on their own!

White Chocolate Cranberry Cookies With a Pumpkin Seed Twist

White Chocolate Cranberry Cookies With a Pumpkin Seed Twist are a delightful holiday treat that combines the richness of white chocolate with the tartness of cranberries and a satisfying crunch from pumpkin seeds. These cookies are soft and chewy, making them perfect for sharing with friends and family during the festive season or enjoying with a cozy cup of tea. The blend of flavors and textures creates an irresistible dessert that will surely become a holiday favorite.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together with an electric mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
5. Combine Dry and Wet Ingredients: Gradually incorporate the dry ingredient mixture into the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Add-ins: Gently fold in the white chocolate chips, dried cranberries, and pumpkin seeds using a spatula. Confirm they are evenly distributed throughout the dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Flatten Cookies Slightly: Gently press down each cookie dough ball with the palm of your hand to flatten them slightly for even baking.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are set. They may look slightly underbaked, but they will continue to cook while cooling.
10. Cool and Serve: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delightful cookies fresh or store them in an airtight container for up to a week.