Ground the pumkin seeds fine. Mix with flour, sugar, salt, cinnamon and cloves.
Place in fridge for 1 hour.
Roll out on floured surface and cut out.
Bake in preheated oven at 180° C for 7 minutes.
Leave the biscuits to cool. Spread apricot jam on a biscuit and stick another one to it. Decorate with a blot of melted chocolate and sprinkle chopped pumkin seeds on top.