These pumpkin seed cookies are soft and chewy. They only need 2 ingredients and don’t require any flour, eggs, refined sugar, dairy, butter or oil. The cookies are easy to prepare and store well.

These pumpkin cookies are my new favorite snack. They are soft, chewy, lightly sweet and packed with all the health benefits that pumpkin seeds contain.

Ingredients

  • Pumpkin seeds
  • Maple syrup

Pumpkin seeds: This recipe works best with unsalted and unroasted pumpkin seeds. The seeds are pulsed in a food processor until they have a flour-like consistency.

Maple syrup: Maple syrup acts as a binding agent and adds sweetness to the cookies.

How to Make Pumpkin Seed Cookies

  • The pumpkin seeds are blended in a food processor until they become fine crumbs and resemble a coarse flour consistency.
  • Transfer the pumpkin seed flour to a mixing bowl. Add in the maple syrup and stir until the syrup is evenly and fully incorporated. The mixture should be sticky.
  • Use a 1.5 tablespoon cookie scoop to scoop the cookie mixture. Release it onto your prepared baking sheet. Press down on each cookie ball to flatten to a disk around 2 inches wide and 1/2 inch thick.
  • Bake the cookies for about 10-12 minutes or until lightly browned around the edges. Allow the cookies to fully cool and set on the baking sheet before removing them. The cookies can be enjoyed as soon as they have cooled.

Expert Tips

  • Make sure you don’t overblend the pumpkin seeds. If you blend them too long, the pumpkin seeds will release their oils and start to turn into pumpkin seed butter. You want to stop every 10-15 seconds to check on the mixture. Once it resembles coarse flour, it is ready.
  • If you need a substitute for pumpkin seeds, I have made similar cookies using pistachio flour or almond flour.
  • You can add a pinch of salt to the cookies if you prefer.
  • You can make these as smaller, bite-sized cookies by using 1 tbsp dough per cookie.
  • If you want the cookies to have a firmer exterior, bake them a little longer until the edges are medium brown. I prefer my cookies to be soft and chewy.

More Healthier Cookie Recipes

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4.67 from 3 votes

2 Ingredient Pumpkin Seed Cookies

These easy 2-ingredient pumpkin seed cookies are made without any flour, eggs, dairy, refined sugar, butter or oil. Raw pumpkin seeds are blended into a homemade pumpkin seed flour, then mixed with maple syrup to create a simple dough that bakes into a soft and chewy cookie.
Servings: 8 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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Ingredients

  • 1 cup (138g) unroasted and unsalted pumpkin seeds
  • 3-4 tbsp (44-59ml) maple syrup

Instructions
 

  • Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
  • Add the pumpkin seeds to a food processor and pulse until they resemble fine crumbs or a coarse flour (see photo in post for reference). Stop and scrape down the bowl as needed (about every 10-15 seconds) and to check on the consistency. Be careful not to over-process, or the seeds can release their oils and turn into pumpkin seed butter.
  • Transfer the pumpkin seed flour to a medium mixing bowl. Drizzle the maple syrup over the top and stir with a spatula until all of the flour is coated and a moist, crumbly dough forms. If you squeeze some dough between your fingers, it should hold together. If the mixture seems too dry, add an additional teaspoon of maple syrup.
  • Use a 1.5 tbsp cookie scoop to scoop the dough and release it onto your prepared baking sheet, spacing the dough about 2 inches apart. Lightly wet your hands and roll each portion into a smooth ball, then gently flatten into a disk about 2 inches wide and 1/2 inch thick. Smooth any cracks around the edges with your fingertips or the back of a spoon.
  • Bake for 10-12 minutes, or until the cookies are lightly golden around the edges and set on top.
  • Let the cookies cool and set completely on the baking sheet before removing. Cookies can be enjoyed right after they are cooled and set. Store any uneaten cookies in an airtight container in the fridge or freezer.

Notes

  • Pumpkin Seeds Note: Make sure to use unroasted and unsalted pumpkin seeds. I used Whole Foods pumpkin seeds.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • You can also make these cookies smaller, about 1 tbsp dough per cookie, if you want bite-sized cookies.
Serving: 1cookie, Calories: 121kcal, Carbohydrates: 8g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Sodium: 1mg, Fiber: 1g, Sugar: 5g, NET CARBS: 7
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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