Pepita & Pecan Cookies (Pumpkin Seed Cookies) (small batch, cozy, autumnal, and accidentally my new favourite cookie)
now i know i will probably have to convince you a little to make these pepita cookies since let's be real… they are not the most aesthetically pleasing cookie! looks aside, these cookies are actually in my top 10 cookies that i have ever made, and i've made a lot of cookies. they are the perfect autumnal, cozy cookie for when you want something that feels more nourishing than indulgent. the texture is thicker, more cakey but still very soft. the pecans, cinnamon and pumpkin seed butter create the most cozy flavour profile and the chocolate chips just complement it so well.
these are kind of like a hybrid between a cookie and a scone: all the best parts of both in each and every single bite.
my favourite thing about these pumpkin seed cookies is that they taste like pumpkin minus the actual pumpkin puree. i love pumpkin puree and use it in my bakes but it can be expensive if shop bought and time consuming if homemade. these cookies give you that exact same cozy, autumnal pumpkin flavour through the pumpkin seed butter and cinnamon, no puree required.
i personally love pumpkin seed butter, but i know it's a pretty niche and underrated seed butter. it works perfectly in this recipe since it has a cozy, earthy flavour and it makes the cookies a rich green colour. my favourite is the Biona organic pumpkin seed butter, or the Nutterra pumpkin seed butter is a great option too. if you can't find pumpkin seed butter and still want to try out these cookies, you can sub it for pistachio butter. of course the flavour profile will change slightly and they'll become pistachio and pecan cookies instead, but they'll still be absolutely delicious and just as cozy.
i made these completely by accident and dare i say that they may be my new favourite cookie recipe. the dough comes together in one bowl in about 10 minutes, no chilling required, and they bake up in just 14 minutes. easy, cozy, and you have to try these!
pumpkin seeds are one of the most nutrient-dense seeds out there, packed with magnesium, zinc, iron, and plant-based protein. the pumpkin seed butter is driving the autumnal vibe especially with the addition of cinnamon, but feel free to add in nutmeg too!
the desiccated coconut is one of those ingredients you might look at and think is optional, but it adds a subtle sweetness and a little texture variation that really rounds the flavour out. the chocolate chips are non-negotiable in my opinion. the little pockets of melted dark chocolate in every bite take these from a good cookie to a really great one. i use dark chocolate chips here but milk or white chocolate chips work too depending on your preference.
the pecans are the most delish addition to these cookies — they add that extra fall vibe and a little crunch! you can sub the pecans for any of your favourite chopped nuts, see the pro tips for some ideas.
if you need another cookie recipe, my gluten free brownie cookies are a completely different vibe but just as good!
Frequently Asked Questions
How do I store pepita and pecan cookies?
Store in an airtight container at room temperature for up to 4 days. They also keep well in the fridge for up to a week, and the texture becomes even fudgier when cold. For longer storage, freeze in an airtight container for up to 2 months and thaw at room temperature for 20 to 30 minutes before eating.
Can I swap the pumpkin seed butter for another nut butter?
Yes! Pistachio butter is the closest substitute and gives a similar earthy, slightly sweet flavour. Almond butter or cashew butter also work well if that's what you have on hand; the cookies will still be delicious, the flavour profile will just be a little different. Peanut butter will work too but has a much more dominant flavour so keep that in mind.
Can I use a different flour?
The recipe uses a combination of porridge oats and oat flour which gives these cookies their thick, slightly cakey texture. You can use all oat flour if you prefer a smoother texture, or all blended oats if you don't have oat flour. A 1:1 gluten-free flour blend would also work in place of the oat flour. If you need the recipe to be strictly gluten free, make sure to use certified gluten-free oats.
Why do my pepita pecan cookies look underdone when I take them out of the oven?
this is completely normal and expected! these cookies are meant to be pulled from the oven when they still look quite soft. they firm up significantly as they cool on the tray and the texture comes together fully once they've had at least 10 minutes to rest. if you bake them until they look fully set in the oven, they'll be overdone and dry once cooled. trust the 14-minute mark and let the cooling do the work.
Are pepita and pecan cookies gluten free?
yes, as long as you use certified gluten-free oats and oat flour. oats are naturally gluten free but are often processed in facilities that also handle wheat, which can cause cross-contamination. if you're coeliac or highly sensitive, always look for oats labelled certified gluten free. all other ingredients in this recipe are naturally gluten free.
Can I add extra spices or flavourings to these cookies?
yes! a small pinch of nutmeg or ground ginger alongside the cinnamon makes these even cosier and more spiced. a splash of vanilla extract stirred into the wet ingredients is also a really nice addition and rounds out the sweetness. if you love a sweet-salty contrast, sprinkle a little flaky sea salt on top of each cookie just before baking. it brings out all the flavours and makes them look beautiful too.
Pro Tips
- Use your favourite chopped nuts: walnuts, hazelnuts or macadamia nuts all work beautifully in place of or alongside the pecans.
- Don't skip the cooling time. These cookies are soft straight out of the oven and firm up as they cool, so let them rest on the tray for at least 10 minutes before eating.
- For extra cozy flavour, add a small pinch of nutmeg or ginger alongside the cinnamon.
- Sprinkle a pinch of flaky sea salt on top of each cookie just before baking for a sweet-salty contrast that takes these to another level.
Pepita & Pecan Cookies (Pumpkin Seed Cookies)
Ingredients
Instructions
- Step 1: Preheat the oven to 170°C / 160°C fan.
- Step 2: To a bowl add the pumpkin seed butter, egg, maple syrup and melted coconut oil. Mix until well combined.
- Step 3: Fold in the oats, oat flour, cinnamon and baking powder.
- Step 4: Add in the desiccated coconut, chopped pecans and chocolate chips and fold through.
- Step 5: Spoon the dough onto a lined baking tray, leaving space between each cookie.
- Step 6: Bake for 14 minutes or until the edges are slightly golden brown. Let them cool completely before eating . they firm up as they cool.
Nutrition Facts
Per one serving:
*Nutritional information is estimated and will vary depending on the ingredients and brands you use. Basic macros don't reflect the full nutritional value including vitamins, minerals, antioxidants, and other beneficial compounds. Please use this as a guideline only.
