Preheat the oven to 350 degrees.

Toast the pumpkin seeds on a large baking sheet. Toss occasionally, until golden brown, about 8-10 minutes. Remove from oven and cool.

In a medium bowl combine the flour, cocoa powder, salt, baking soda, cinnamon, paprika, and Cayenne pepper. Mix well and set aside.

In a large bowl cream the brown sugar, sugar, and butter. Mix well. Add in the eggs and stir until combined.

Add the flour mixture to the butter mixture and mix until well combined.

Fold in the chocolate chunks and pumpkin seeds.

Roll the dough into 18-20 balls and place on baking seeds 2 inches apart.

Sprinkle the cookies with sea salt and bake for 18-20 minutes. The centers will still be soft.

Remove from oven and cool completely on a wire rack.