Chocolate Pumpkin Seeds
Published October 22, 2021 • Updated November 28, 2025
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After carving your pumpkins for Halloween, make a sweet & salty snack out of those pumpkin seeds! These chocolate pumpkin seeds are a sweet and crunchy way to keep you out of the candy bowl.
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Ingredients
2 cups raw pumpkin seeds -
2 cups water
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1 1/4 teaspoon salt, divided
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2 tablespoons butter, melted
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2-3 tablespoons sugar free maple syrup
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1 - 2 tablespoons Cacao Bliss or unsweetened cocoa powder
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1/2 teaspoon cinnamon, optional
Step by Step Instructions
Step by Step Instructions
Rinse pumpkin seeds
After carving your pumpkin, rinse the pumpkin seeds in cold water to help remove the orange pumpkin goop.
Boil in salty water
Add water, 1 teaspoon salt and clean pumpkin seeds to a sauce pan. Bring to a boil and boil for 10 minutes. This step allows the salt to penetrate into the pumpkin seeds so you don’t have bland pumpkin seeds. Drain water and pat dry seeds.
Pumpkin seed seasoning
To a large bowl, add boiled pumpkin seeds, melted butter, sugar free maple syrup, Cacao bliss or cocoa powder, cinnamon and 1/4 teaspoon salt. Mix until seeds are evenly coated. NOTE: If you are using unsweetened cocoa powder, add extra maple syrup to balance the bitterness.
Spread and bake
Evenly spread out coated pumpkin seeds onto a parchment or foil lined baking tray. Make sure you don’t have the seeds too close to each other to allow for even roasting. If the pumpkin seeds are layered or too many are touching, you will steam the seeds and they won’t be crunchy. Bake at 400 degrees for 10-12 minutes. Remove from oven and let roasted pumpkin seeds cool before snacking.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Frequently Asked Questions
Can I use roasted pumpkin seeds instead of raw for this recipe?
Yes, but roasted seeds won't absorb the coating as well as raw seeds, and the texture will be a little different.
What can I substitute for sugar-free maple syrup?
You could use honey or regular maple syrup, but those will add sugar and carbs. For a keto option, any sugar free pancake syrup works.
How should I store leftover chocolate pumpkin seeds?
Store any leftovers in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can refrigerate them for up to two weeks.
Is there a way to make this recipe vegan?
Absolutely! You can replace the butter with a vegan butter alternative or coconut oil, and stick with the sugar-free maple syrup for sweetness.
Can I omit the cinnamon, or should I add more spices?
Skip the cinnamon if it's not your thing. Nutmeg works great as a swap, or add a pinch of cayenne for a spicy kick.
