I’ve had the idea for these cookies for awhile now. Weeks ago I bought the pumpkin seeds, stashed them in my fridge (isn’t that where you store yours?), and soon they were pushed to the back and almost forgotten. But with Halloween this week, pumpkins and treats are pretty much all I’ve been thinking about.
When envisioning the plan for the recipe I realized that my go-to cookies pretty much always include chocolate. This is all fine and well, since I really do love a great chocolate chip cookie in its many forms, but with a world full of so many cookie recipes and endless more to be thought up, I figured I should branch out a little and bring in some new flavors to my cookie palette.
These are also a light and crisp cookie, which is a step away from my usual rounded, soft in the middle, crispy on the edges favorite. You can just barely make out the little green pumpkin seeds, surrounded by a buttery spiced dough. They came out just as I’d imagined, but yes, I really did consider melting down some chocolate and drizzling it over the tops or coating the bottoms like a chocolate lace cookie. Do as you wish if you cannot hold back.
Crispy Brown Butter & Spice Pumpkin Seed Cookies / makes 30 cookies
These cookies are gluten free. If you do not have buckwheat flour you can use all purpose or wheat flour, they just won’t be gluten free.
1/2 cup unsalted butter
1 1/2 cups rolled oats
1 tablespoon buckwheat flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/2 teaspoon salt
1/3 cup pumpkin seeds, toasted
1/2 cup cane sugar
Preheat oven to 350F. Line baking sheets with silpat mat or parchment paper.
Melt the butter in a large saucepan over medium heat. Once melted it should start to foam, then start to watch and smell as light brown specks form and you smell a nice light nutty scent. Remove from heat and let cool slightly, about a minute, before stirring in the rolled oats.
While the butter is browning, combine the buckwheat flour, baking powder, spices, salt and pumpkin seeds. Set aside
In a large bowl, whisk the sugar and egg together until the mixture becomes creamy and batter-like. Whisk in the flour mixture, then stir in the butter and oat mixture, stirring just until combined. The dough will be quite loose and runny.
Drop level tablespoons of the dough onto your prepared cookie sheets, 2 inches apart. Bake until golden brown around the edges, about 8-10 minutes, turning the pan half way through cooking time. Let sit on baking sheet several minutes (this step is important!) before transferring to a wire rack to cool completely.