Try My Favorite Pumpkin Seed Cookie Recipe

Aug 23, 2024

Hello Dear Readers,

Summer is winding down here in Southern Styria.

The nights are getting cooler, and the mornings are crisp and clear.

It’s the time of year when we harvest the pumpkin seeds used for pumpkin seed oil.

But these seeds aren’t just for oil—they’re also great for baking.

Today, I want to share one of my favorite recipes: Pumpkin Seed Cookies.

They’re simple to make and a perfect way to bring a bit of fall into your kitchen.

I’ve included the recipe below so you can try them out for yourself.

If you need pumpkin seeds and can’t find them locally, I’ve got you covered. You can order them online through this link.

Much Love,

PS: Frost & Fossils will be published on August 30 and I have started working on the third book in the Starfish Inn series.

Recipe: Pumpkin Seed Cookies

Styria is famous for its pumpkin seeds, and these cookies are a delicious way to showcase this regional specialty.

Ingredients:

1 cup all-purpose flour
1/2 cup ground Styrian pumpkin seeds (you can find Styrian pumpkin seeds on Amazon or use regular pumpkin seeds)
1/2 cup sugar
1/2 cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
A pinch of salt

Instructions:

Preheat your oven to 350°F (175°C).
Cream together the butter and sugar until light and fluffy.
Add the egg and vanilla extract, and mix until combined.
In a separate bowl, whisk together the flour, ground pumpkin seeds, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
Flatten each ball slightly with the back of a spoon.
Bake for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool before enjoying them with a cup of coffee or tea.