Ruby Et Violette Pumpkin Chocolate Chunk Cookies


2 sticks unsalted butter at room temperature

2 cups all-purpose flour

2 cups semisweet chocolate chunks

1 1/4 cup shelled pumpkin seeds

1 cup dark brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

1 teaspoon salt

3/4 teaspoon baking soda


Preheat oven to 350 degrees with rack in the oven’s center.

Using an electric mixer, cream butter and sugars on medium speed until thoroughly blended, scraping down sides of bowl as needed.

In a separate bowl, whisk together flour, baking soda, salt and pumpkin pie spice; set aside.

Add eggs and vanilla to the butter mixture and beat on low speed until combined.

Add dry mixture until just combined (do not overmix).

Add seeds and chocolate chunks at medium speed until combined.

Refrigerate batter until cold, preferably overnight. (When storing batter, be sure that your plastic wrap is in contact with the batter.)

Line baking sheets with parchment paper.

Drop heaping spoonfuls of batter onto cookie sheet about 2 inches apart and bake about 13 minutes or until golden brown along edges.