Recipe Image

Cocoa Roasted Pumpkin Seeds

  • 5 m
  • 45 m
Devon O'Brien
“Eat these sweet, chocolaty pumpkin seeds as a snack or sprinkle them over ice cream, pumpkin pie and other desserts.”


    • ¼ cup sugar
    • 2 tablespoons unsweetened cocoa powder
    • 2 tablespoons coconut oil
    • Pinch of salt
    • 2 cups fresh pumpkin seeds (see Tip)


  • 1 Preheat oven to 300°F.
  • 2 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.
  • 3 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.
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