You NEED these AMAZING Cocoa Roasted Sweet and Salty Pumpkin Seeds! Why? Because it’s COLD outside and oven-season is HERE! Yes, there is such a thing. And I don’t know about you but for the next 4-6 months I intend to stay toasty warm in my kitchen roasting my meals and warming my hands.
Halloween is tomorrow (eeeekk!!) and as just about any kiddos…Max and June are SSOOO ready! Every year, as I’m sure you all do as well, we carve spooky pumpkins and scoop out big gloopy gobs of pumpkin guts into big bowls that we save for making roasted pumpkin seeds later.
Salt and pepper has always been the go-to method, and we’ve added some garlic or chili along the way to rev up the flavor. But this year? Yeah, you’ve already seen it. We are getting it aawwwnn with these Cocoa Roasted Sweet and Salty Pumpkin Seeds!
They’re perfect you guys!
They’re not overly sweet and they’re not overly salty, they’re just lightly flavored to perfection, deliciously crunchy, and so easy to toss together!
So when you get done carving your Halloween pumpkins, you should definitely give this recipe variation a try!
You will be glad you tried it!
To get started, preheat your oven to 375 degrees.
Separate all your seeds from the pumpkin-y goo and rinse them well. Lay them out on a kitchen or paper towel and dry them off a bit so they’re not completely soggy 🙂
You can let them sit for a few minutes to dry out if you have the time, but it’s not completely necessary.
Lay your seeds on a parchment lined baking sheet and season with cocoa powder, organic cane sugar, cinnamon, a touch of nutmeg, salt, and a drizzle of olive oil.
Toss it all together, and that’s pretty much it except for the oven. How easy, right?!
Place your baking sheet on the center rack of your preheated oven and roast for 15 minutes. After 15 minutes, stir the seeds up and let them roast for another 10 minutes.
When your pumpkin seeds are nicely roasted, take them out and let them cool slightly. If you’d like them any sweeter or saltier, you can sprinkle a bit more salt or sugar on them before serving.
They are delicious while still warm, and will still be delicious and even a little crispier as they cool.
The kiddos and I ate these up in one evening, they were so delicious! Like I said, not too sweet, not too salty. A perfect Fall-time snack!
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Thank you, enjoy!
Cocoa Roasted Sweet and Salty Pumpkin Seeds
Ingredients
- 1.5-2 cups fresh pumpkin seeds
- 1 tbsp. cocoa powder
- 1 tbsp. organic cane sugar
- 1 tbsp. olive oil
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. salt
Instructions
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To get started, preheat your oven to 375 degrees.
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Separate all your seeds from the pumpkin-y goo and rinse them well. Lay them out on a kitchen or paper towel and dry them off a bit so they’re not completely soggy
-
Lay your seeds on a parchment lined baking sheet and season with cocoa powder, organic cane sugar, cinnamon, a touch of nutmeg, salt, and a drizzle of olive oil. Toss it all together until well coated.
-
Place your baking sheet on the center rack of your preheated oven and roast for 15 minutes. After 15 minutes, stir the seeds up and let them roast for another 10 minutes.
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When your pumpkin seeds are nicely roasted, take them out and let them cool slightly. If you’d like them any sweeter or saltier, you can sprinkle a bit more salt or sugar on them before serving.
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Enjoy!
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