In earnest, this is a two step process that involves making pumpkin seed mylk first, and using the marc (the remaining pumpkin seed material) in a way that acknowledges all of its nutritional value and deliciousness.

(I should add that all of this was spurred on by Alyssa Pittera of The Salty Rose here in Maine!)

Part 1: make your Pumpkin Seed Mylk:
* 1 cup pumpkin seeds
* 2 cups water
soak seeds over night (or for at least ten hours)
strain liquid, add another 2 cups of water
add one or two dates and a dash of salt if desired
place into your blender (Vitamix works wonders here) and grind everything up!
pour the mixture into a strainer straddled over a bowl to catch your Mylk!
(makes about 1.5 cups)

Part 2: make your Pumpkin Seed cookies!
* pumpkin seed grounds leftover from straining mylk
* bit of honey (1/4 cup, perhaps?)
* vanilla (teaspoon, let's say?)
* salt (pinch?)
* one egg*
* chocolate chips of choice (about a cup or so)

MIX WITH KINDNESS AND APPRECIATION!
Scoop out onto a baking sheet lined with parchment paper
(Makes about 12 large cookies)
Bake at 350, 25ish minutes

* You could substitute your egg with:
^ chia seeds (1 Tablespoon ground with 4 Tbsp water) or
^ Marshmallow root powder (1 Tablespoon powder to 4 Tablespoons water) or
^ flax seeds (1 Tablespoon ground with 4 Tbsp water)