Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
20 Mins
Total Time
3 Hours 25 Mins
Yield
Makes about 30 pieces

How to Make It

Step 1

Preheat oven to 325°. Bake pumpkin seeds in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 10 minutes.

Step 2

Meanwhile, beat sugar and butter at medium speed with an electric mixer until creamy. Stir in canned pumpkin. Add eggs, 1 at a time, beating until blended after each addition. Add baking mix and pumpkin pie spice, beating until blended.

Step 3

Gently fold pumpkin seeds into sugar mixture. Cover and freeze 1 hour or until firm.

Step 4

Divide dough in half. Shape each portion into a 12- x 3-inch slightly flattened log on a lightly greased baking sheet, using lightly floured hands.

Step 5

Bake at 325° for 35 minutes or until firm. Transfer to wire racks; cool completely (about 1 hour). Cut each log diagonally into 3/4-inch-thick slices with a serrated knife, using a gentle sawing motion. Place on greased baking sheets.

Step 6

Bake at 325° for 20 minutes; turn cookies over, and bake 20 more minutes. Transfer to wire racks; cool completely (about 30 minutes). Store in airtight containers up to 4 days.

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