Mocha Pumpkin Seeds Recipe

5 7 7
Mocha Pumpkin Seeds Recipe
Mocha Pumpkin Seeds Recipe photo by Taste of Home
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Mocha Pumpkin Seeds Recipe

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5 7 7
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

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

Directions

Preheat oven to 325°. Place sugar, cocoa and coffee granules in a small food processor; cover and pulse until finely ground.
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 paper-lined 15x10x1-in. baking pan.
Bake 20-25 minutes or until dry and no longer sticky, stirring every 10 minutes. Cool completely in pan. Store in an airtight container. Yield: 3 cups.
Originally published as Mocha Pumpkin Seeds in Taste of Home September/October 2014, p30

Nutritional 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.

  • 6 tablespoons sugar
  • 2 tablespoons baking cocoa
  • 1 tablespoon instant coffee granules
  • 1 large egg white
  • 2 cups salted shelled pumpkin seeds (pepitas)
  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 paper-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. Yield: 3 cups.
Originally published as Mocha Pumpkin Seeds in Taste of Home September/October 2014, p30

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Reviews forMocha Pumpkin Seeds

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hkpepin User ID: 3030797 254904
Reviewed Oct. 2, 2016

"I didn't have coffee granules on hand and I subbed out the sugar for honey but otherwise kept it the same. I had trouble separating the pumpkin seeds so it's more like a brittle but I still think it's a hit. Both my kids like it and it's a great snack."

MY REVIEW
JCV4 User ID: 628113 235348
Reviewed Oct. 21, 2015

"Very tasty! Make sure you stir them so they don't stick together in a big clump."

MY REVIEW
az_jill User ID: 5181702 220656
Reviewed Feb. 16, 2015

"Very yummy snack and as Sue said~ one that's good for you! I even sub'd a coconut palm sugar that is a little healthier and came out great. Thanks Rebekah!"

MY REVIEW
sgronholz User ID: 1473861 219756
Reviewed Feb. 4, 2015 Edited Feb. 5, 2015

"What a great recipe! I was looking for a "good-for-you" snack to take to work and these pumpkin seeds are delicious!"

MY REVIEW
judystrachota User ID: 8221633 218408
Reviewed Jan. 20, 2015

"very tasty an excellent treat with a bottle of wine to give as little gift."

MY REVIEW
lorjd User ID: 7936332 201116
Reviewed Nov. 5, 2014

"My Family really liked them . I like to put some in my yogurt ."

MY REVIEW
aug2295 User ID: 4631582 199447
Reviewed Oct. 30, 2014

"I didn't shell the pumpkin seeds but this came out great."

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