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Toast pepitas by placing them in a large dry skillet over medium heat. Cook, stirring occasionally, about 3 minutes. They will lighten in color and some will pop. Remove pepitas from skillet and cool to room temperature.
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Grind pepitas in a food processor or spice grinder until coarsely ground.
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Place chocolate in a bowl over simmering water. Melt, stirring occasionally, until smooth. Transfer chocolate to a large bowl and cool for 3 minutes.
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Add butter, granulated sugar, vanilla, cinnamon, and salt to chocolate. Beat until thoroughly combined.
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Whisk together flour and ground pepitas. Add to creamed mixture and beat until just combined.
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Divide dough in half. Press each half firmly together and shape into a 7-inch log. Wrap logs in parchment paper and chill thoroughly, at least 3 hours or overnight.
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Preheat oven to 325°F. Line baking sheets with parchment paper or non-stick liners.
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Cut each log into 20 slices. Place slices 1 inch apart on baking sheets.
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Whisk egg white and water together.
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Brush cookies with egg white and sprinkle turbinado sugar or sprinkles on top.
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Bake cookies for 18 minutes, or until just firm to touch.
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Cool cookies 5 minutes on baking sheets then transfer to wire rack to cool completely.