Ingredients:
| 1.5 Cups |
Raw Pumpkin Seeds (Pepitas) |
| 2.25 Cups |
Authentic Foods Steve's GF Cake Flour Blend |
| 1/2 Cup |
Unsweetened Cocoa Powder |
| 2 TSP |
Kosher Salt |
| 1/2 TSP |
Baking Soda |
| 1/2 TSP |
Ground Cinnamon |
| 1/4 TSP |
Hot Smoked Spanish Paprika |
| 1.5 Cups |
Granulated Sugar |
|
| 1.5 Cups |
Packed Light Brown Sugar |
| 1 Cup Plus 2 TBSP |
Unsalted Butter |
| 2 |
Large Eggs |
| 1.25 |
Bittersweet Chocolate Chunks |
| Small Amount |
Flaky Sea Salt (optional for sprinkling) |
Directions:
Place racks in upper and lower thirds of oven. Preheat to 350. Toast pumpkin seeds on a large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8-10 minutes. Let cool.
Meanwhile whisk Steve’s GF Cake Flour Blend, cocoa powder kosher salt, baking soda, cinnamon, and paprika in a large bowl. Using an electric stand mixer on medium high speed, beat brown sugar, granulated sugar, and butter in a large bowl until pale and fluffy, about 4 minutes.� Add eggs one at a time, beating to blend after each addition. Reduce speed to low; add dry ingredients in 3 additions, mixing until well blended after each. Fold in the chocolate and pumpkin seeds.
Portion dough into balls and divide between 2 parchment lined baking sheets, spacing 3” apart. Sprinkle with sea salt and bake cookies, rotating pans halfway through, until edges are slightly browned and firm, but centers are still soft, 18-20 minutes. Transfer to wire racks; let cool.
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