Eat these sweet, chocolaty pumpkin seeds as a snack or sprinkle them over ice cream, pumpkin pie and other desserts. Source: EatingWell Magazine, October 2019

Devon O'Brien


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; 17.5 g total fat; 6.4 g saturated fat; 24 mg sodium. 21 mg potassium; 11.1 g carbohydrates; 3.5 g fiber; 7 g sugar; 9.3 g protein; 100 IU vitamin a iu; 2 mg calcium; 3 mg iron; 7 mg magnesium; 6 g added sugar;