Cocoa Roasted Pumpkin Seeds

Kimberly Kolligs


My favorite part of carving a pumpkin for Halloween is the pumpkin seeds. These cocoa flavored ones are great to munch on!

Tips for crispier seeds: start with a sugar pumpkin.
Put seeds in pot cover with water. Salt water like you would for pasta. Bring to a boil. Start timer for 10 minutes. Drain and pat dry.


★★★★★ 1 vote

15 Min
45 Min


  • 1 c
    raw pumpkin seeds
  • 1 Tbsp
  • 1 Tbsp
    unsweetened cocoa powder
  • 2 tsp
  • 1/2 tsp
    vanilla extract
  • 1 pinch
  • ·
    cooking spray

How to Make Cocoa Roasted Pumpkin Seeds


  1. Preheat oven to 300F.
  2. Line cookie sheet with tin foil or parchment paper. Grease with cooking spray. Spread seeds out in single layer. Spray seeds with cooking spray. Bake 30 minutes. Stir half way.
  3. Meanwhile, in a sm sauce pan mix remaining ingredients over low heat until sugar has dissolved.
  4. Stir roasted seeds into cocoa mix until well coated. Spread seeds on baking sheet again. Bake 15 more minutes.
  5. Remove from oven and let cool. You should hear them cracking or popping as they cool.

Printable Recipe Card

About Cocoa Roasted Pumpkin Seeds

Course/Dish: Other Snacks
Main Ingredient: Nuts
Regional Style: American
Dietary Needs: Vegetarian Dairy Free
Other Tags: For Kids Healthy
Hashtags: #halloween #Fall

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