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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


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

1/4 cup
238 calories; protein 9.3g; carbohydrates 11.1g; dietary fiber 3.5g; sugars 7.3g; fat 17.5g; saturated fat 6.4g; vitamin a iu 100IU; folate 0.4mcg; calcium 1.8mg; iron 2.9mg; magnesium 6.7mg; potassium 20.6mg; sodium 23.5mg; added sugar 6g.

4 fat, 1/2 other carbohydrate