Eat these sweet, chocolaty pumpkin seeds as a snack or sprinkle them over ice cream, pumpkin pie and other desserts.

Devon O'Brien
Source: EatingWell Magazine, October 2019


Recipe Summary

5 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F.

  • Combine sugar, cocoa powder, oil and salt in a medium microwave-safe bowl. Microwave on High until the oil is melted and the sugar dissolves, about 30 seconds. Add pumpkin seeds and toss to coat. Spread evenly on a rimmed baking sheet.

  • Bake the seeds, stirring occasionally, until dry and toasted, 40 minutes to 1 hour.


Tip: Whether you're carving jack-o'-lanterns or prepping a pie pumpkin, save the seeds for these tasty treats. Squash seeds work too! (Try butternut, kabocha or spaghetti squash seeds.) To get the seeds recipe-ready: Place them in a bowl of warm water (the seeds float to

To make ahead: Store in an airtight container for up to 3 days.

Nutrition Facts

238 calories; protein 9.3g 19% DV; carbohydrates 11.1g 4% DV; exchange other carbs 0.5; dietary fiber 3.5g 14% DV; sugars 7.3g; fat 17.5g 27% DV; saturated fat 6.4g 32% DV; cholesterolmg; vitamin a iu 100IU 2% DV; vitamin cmg; folate 0.4mcg; calcium 1.8mg; iron 2.9mg 16% DV; magnesium 6.7mg 2% DV; potassium 20.6mg 1% DV; sodium 23.5mg 1% DV; added sugar 6g.