Chocolate Covered Pumpkin Seeds

These chocolate covered pumpkin seeds are an easy and delicious nut-free treat. They also make great DIY gifts for the holidays. These chocolate pumpkin seeds are a tasty addition to any dessert table.

What to serve with these chocolate covered pumpkin seeds

If you’re making these for a party and would like another simple chocolate treat to add to the dessert table, try these delicious olive oil chocolates. They’re easy to make and have a delightful flavor and luscious texture. Or try these sweet and juicy chocolate covered grapes. They’re perfect for entertaining.

Chocolate covered pumpkin seeds on a white plate.

Key ingredients

I like to use chopped dark chocolate when making these chocolate covered pumpkin seeds, but you can substitute any type of chocolate you prefer. Or chocolate chips work too.

I prefer using toasted pumpkin seeds in this recipe because the toasting process enhances the flavor of the pumpkin seeds and gives them a nice crunchy texture. You can substitute raw pumpkin seeds if you prefer.

Also, be sure to either use unsalted pumpkin seeds or omit the sea salt topping. If you use salted pumpkin seeds in addition to the sea salt topping then the end result will likely be too salty.

How to make these chocolate pumpkin seeds

Start by adding the chocolate to a pot on the stove set to low heat. Cook, stirring continuously, until the chocolate has melted completely, then immediately remove the pot from the heat.

Melted chocolate in a stainless steel pan.

Add 3/4 cup toasted pumpkin seeds to the pot (reserve the remaining 1/4 cup pumpkin seeds for later). Gently stir to coat the pumpkin seeds completely in the melted chocolate.

Toasted pumpkin seeds in a steel pan filled with melted chocolate.

Scoop out one heaping teaspoon of the pumpkin seed chocolate mixture and place it on a large plate or sheet pan lined with parchment paper or a silicone baking mat.

A small mound of chocolate dipped pumpkin seeds.

Immediately add a sprinkle of plain pumpkin seeds on top of the chocolate coated pumpkin seeds.

Chocolate pumpkin seeds on parchment paper.

Add a sprinkle of sea salt on top, if desired.

A chocolate pumpkin seed cluster on a piece of parchment paper.

Repeat this process with the rest of the chocolate pumpkin seed mixture (you should end up with approximately 20 clusters).

Pumpkin seed clusters on a sheet pan lined with parchment paper.

Place the plate or sheet pan of pumpkin seed chocolate clusters in the fridge to harden for at least one hour before serving.

Pumpkin seed clusters coated in dark chocolate with a sprinkle of sea salt on top.

Storage

Store these chocolate pumpkin seeds in an airtight container in the fridge for up to a week, or freeze them for up to six months. Defrost in the fridge for two hours before serving.

Giving these as gifts

These chocolate covered pumpkin seeds make great DIY gifts for any occasion. Just add them to a cellophane bag, paper gift box, or tin. Add a pretty ribbon and a label tag and you’re all set.

More homemade chocolate treats to try

Chocolate Covered Pumpkin Seeds

These chocolate covered pumpkin seeds are a delicious nut-free treat. They make great gifts for the holidays or any other occasion. These chocolate pumpkin seeds are quick and easy to make.
Course Dessert
Cuisine American
Prep Time 12 minutes
Cook Time 3 minutes
Chilling time 1 hour
Total Time 1 hour 15 minutes
Servings 20
Calories 57.1kcal

Equipment

  • Parchment paper or silicone baking mat

Ingredients

  • 1 cup toasted, unsalted, shelled pumpkin seeds, divided (or substitute salted pumpkin seeds, in which case omit the sea salt topping)
  • 3/4 cup chopped dark chocolate or chocolate chips
  • Optional topping: sea salt

Instructions

  • Add the chocolate to a pot on the stove set to low heat.
  • Cook, stirring continuously, until the chocolate has melted completely, then immediately remove the pot from the heat.
  • Add 3/4 cup toasted pumpkin seeds to the pot (reserve the remaining 1/4 cup pumpkin seeds for later).
  • Gently stir to coat the pumpkin seeds completely in the melted chocolate.
  • Scoop out one heaping teaspoon of the pumpkin seed chocolate mixture and place it on a large plate or sheet pan lined with parchment paper or a silicone baking mat.
  • Immediately add a sprinkle of plain pumpkin seeds on top of the chocolate coated pumpkin seeds.
  • Add a small sprinkle of sea salt on top, if desired.
  • Repeat steps 5-7 with the rest of the chocolate pumpkin seed mixture (you should end up with approximately 20 clusters).
  • Place the plate or sheet pan of pumpkin seed chocolate clusters in the fridge to harden for at least one hour before serving.

Notes

  • Store these chocolate covered pumpkin seeds in an airtight container in the fridge for up to a week, or freeze them for up to six months. Defrost in the fridge for two hours before serving.

Nutrition

Serving: 1Cluster | Calories: 57.1kcal | Carbohydrates: 3.4g | Protein: 1.5g | Fat: 4.4g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.4g | Cholesterol: 0.2mg | Sodium: 59.7mg | Potassium: 72.8mg | Fiber: 0.9g | Sugar: 1.6g | Vitamin A: 3.1IU | Vitamin C: 0.1mg | Calcium: 6.3mg | Iron: 1.1mg
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