If you’re looking for a Christmas cookie that feels a little different from the usual vanilla crescents, these pumpkin seed crescent cookies are perfect. They’re buttery and tender, with a deep, nutty flavor from ground pumpkin seeds and a subtle richness from pumpkin seed oil. To finish, the tips are dipped in dark chocolate and sprinkled with more pumpkin seeds for a beautiful, festive look.
Ingredients (makes about 45–55 cookies)
- 250 g all-purpose flour
- 180 g pumpkin seeds, finely ground (pumpkin seed meal)
- 200 g cold butter, cut into small cubes
- 90 g powdered sugar
- 3–5 tablespoons pumpkin seed oil (start with 3, add more if needed)
- 1 pinch of vanilla (or 1 teaspoon vanilla sugar / vanilla extract)
- Optional: 1 small pinch of salt
- 200 g dark chocolate (couverture or good-quality dark chocolate)
- 2–3 tablespoons ground pumpkin seeds (for sprinkling)
Step-by-step instructions
1) Make the pumpkin seed meal
If you’re starting from whole pumpkin seeds, grind them finely (a food processor works well).
Tip: Stop and stir a few times so it doesn’t turn oily like butter.
2) Mix the dry ingredients
In a large bowl, combine:
- flour
- ground pumpkin seeds
- powdered sugar
- vanilla
- (optional salt)
Mix well so everything is evenly distributed.
3) Add butter and rub in
Add the cold butter cubes. Use your fingertips (or a pastry cutter) to rub the butter into the dry mixture until it looks like coarse crumbs.
4) Add pumpkin seed oil and form the dough
Add 3 tablespoons of pumpkin seed oil first, then knead gently until a smooth dough forms.
- If the dough feels too dry and won’t come together, add 1 tablespoon more oil (up to 5 total).
- The dough should be soft but not sticky.
5) Chill the dough
Wrap the dough and refrigerate for 2–3 hours.
This helps the crescents keep their shape and gives a better texture.
6) Shape the crescents
Preheat the oven to 180°C (350°F).
Take small portions of dough (about the size of a walnut). Roll into a small rope, then bend into a crescent shape. Place on a baking tray lined with parchment paper.
Important: Leave space between cookies—they can spread slightly.
7) Bake
Bake for 8–10 minutes.
They should stay fairly light (don’t wait for deep browning).
Let them cool on the tray for 5 minutes, then transfer carefully to a rack to cool completely.
8) Melt the chocolate
Melt the dark chocolate gently (double boiler/water bath is best). Stir until smooth.
9) Dip and decorate
Dip the tips of each cooled crescent into the melted chocolate.
While the chocolate is still wet, sprinkle with ground pumpkin seeds.
10) Let set
Place the cookies on parchment paper and let the chocolate set completely (room temperature or a cool place).
Storage tips
- Store in an airtight box for up to 2 weeks.
- They often taste even better after 24 hours, once the flavors settle.