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Copper Finch Creations, one of Kitchen Council’s newest members, has been blowing our minds with their unique desserts and pastries. These Maple Pepita Crusted Pumpkin Snickerdoodle Cookies are just one example of the magic coming from this modern bakery. Tyler King has generously shared his recipe with us, but why do it yourself when he’s in the kitchen.
Order your holiday cookies today!

Glazed Pepitas

½  Cup Raw Pumpkin Seeds
3 Tbsp. Pure Maple Syrup
1 Tbsp. Light Brown Sugar, Packed

Cookie 

1 Cup Unsalted Butter
1 Cup Granulated Sugar
½ Cup Light Brown Sugar, Packed
¾ Cup Pumpkin Puree
1 Large Egg
2  tsp. Vanilla Extract
1½  tsp. Baking Powder
½  tsp. Salt
½  tsp. Ground Cinnamon
¼  tsp. Ground Nutmeg
3¾ Cup Unbleached Unbromated All-Purpose Flour

Coating 

¼ Cup Granulated Sugar
1  tsp. Ground Cinnamon
½ tsp. Ground Ginger
Ground Allspice (dash)
Ground Cloves (dash)
Ground Nutmeg (dash)

  • Place pumpkin seeds (pepitas) into a food processor and pulse until coarsely chopped.
  • Remove from the food processor and place on the stove, cooking on low until very light browning occurs.
  • Add in the maple syrup and 1 Tbsp. brown sugar.
  • Continue cooking on low heat, stirring constantly, until light golden brown and thick.
  • Place mixture on a parchment lined baking sheet and place in the freezer.
  • In a large bowl, beat together the butter and sugars until light and fluffy.
  • Stir in the pumpkin puree, and then beat in the egg and vanilla.
  • Stir in the baking soda, salt, cinnamon, and nutmeg until smooth dough forms.
  • Stir in the flour carefully until fully incorporated.
  • Cover and chill the dough in the fridge a minimum of 1hour.
  • Once the cookie dough goes into the fridge, remove the maple-glazed pepitas from the freezer.
  • Place the pepita chunks back into the food processor and pulse until broken up like before they were cooked.
  • Place mix in a bowl and mix with the coating ingredients; sugar, cinnamon, ginger, allspice. Cloves, and nutmeg.
  • Preheat the oven to 350 degrees.
  • Line baking sheets with parchment sheets.
  • Divide the cookie dough into 32 even pieces and roll into balls; they will be sticky so work quickly.
  • Roll each cookie ball in the coating bowl to coat then place on the cookie sheet.
  • Bake for approximately 12 minutes.
  • They will be very soft to the touch when they are removed from the oven.
  • Remove and let sit on the cookie sheet for 7 minutes then transfer to a cooling rack.