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Mocha Pumpkin Seeds

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Total Time
Prep: 5 min. Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Rebekah Beyer, Sabetha, Kansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 14, 2022

Roasted pumpkin seeds are a classic fall snack. Kick them up a notch with instant coffee and cocoa powder for a mix that’s mocha genius at any time of year. —Rebekah Beyer, Sabetha, Kansas

Test Kitchen Approved

Mocha Pumpkin Seeds

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Yield: 3 cups
Prep: 5 min
Cook: 20 min
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Ingredients

  • 6 tablespoons sugar
  • 2 tablespoons baking cocoa
  • 1 tablespoon instant coffee granules
  • 1 large egg white
  • 2 cups salted shelled pumpkin seeds (pepitas)
Text Ingredients

Directions

  1. Preheat oven to 325°. Place sugar, cocoa and coffee granules in a small food processor; cover and pulse until finely ground.
  2. In a bowl, whisk egg white until frothy. Stir in pumpkin seeds. Sprinkle with sugar mixture; toss to coat evenly. Spread in a single layer in a parchment-lined 15x10x1-in. baking pan.
  3. Bake 20-25 minutes or until dry and no longer sticky, stirring every 10 minutes. Cool completely in pan. Store in an airtight container.

Nutrition Facts

1/4 cup: 142 calories, 10g fat (2g saturated fat), 0 cholesterol, 55mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 2 fat, 1/2 starch.
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