Plate of Pumpkin Seed Bark

Roasted Pumpkin Seed Bark

Roast the seeds from your jack-o-lantern, and use them to make this quick, two-ingredient pumpkin seed bark.

  • Author: Erin Huffstetler,
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Category: Desserts
  • Method: Stove-Top
  • Cuisine: American


  • 2 4-oz. bars baking chocolate – dark chocolate or semi-sweet
  • 1 cup roasted, salted pumpkin seeds


Melt the chocolate in a double boiler, or in a microwave (following the instructions on the back of the chocolate wrapper).

Stir 3/4 cup of pumpkin seeds into the melted chocolate.

Then, pour the mixture out onto a parchment paper or Silpat-lined baking sheet. Use a spatula to smooth the bark out to a 1/4-inch thickness.

Sprinkle the remaining pumpkin seeds over the chocolate.

Then, place in the freezer for 10-15 minutes, so it hardens.

Break the bark into pieces, while it’s still cold. Then, enjoy!


  • Shelled pumpkins (pepitas) can also be used.
  • Double or triple this recipe, to make as much as you need.