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Place racks in upper and lower thirds of oven; preheat to 350°.
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Toast pumpkin seeds on a large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8–10 minutes. Let cool.?
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Meanwhile, whisk flour, cocoa powder, kosher salt, baking soda, cinnamon, and paprika (optional, I omitted) in a large bowl.
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Using an electric mixer on medium-high speed, beat brown sugar, granulated sugar, and butter in a large bowl until pale and fluffy, about 4 minutes.
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Add eggs one at a time, beating to blend after each addition.
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Reduce speed to low; add dry ingredients in 3 additions, mixing until well blended after each.
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Fold in chocolate and pumpkin seeds.?
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Portion dough into 18 balls (about ¼ cup each) and divide between 2 parchment-lined baking sheets, spacing 3" apart. ( I did not use parchment paper, see photo above),
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Sprinkle with sea salt and bake cookies, rotating pans halfway through, until edges are slightly browned and firm but centers are still soft, 18–20 minutes.
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Transfer to wire racks; let cool.