Spiced Chocolate and Pumpkin Seed Bark

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Dark chocolate bark studded with toasted pumpkin seeds and a warming blend of cinnamon and chili for a festive Halloween treat. This American-inspired Halloween recipe, ready in about 20 minutes, pairs dark chocolate (70% cacao), pumpkin seeds, ground cinnamon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 8 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Spread 1/2 cup pumpkin seeds on a baking sheet and toast for 8 minutes until fragrant and lightly browned, stirring halfway.
  2. Step 2: Chop 8 oz dark chocolate into small pieces and melt gently in a heatproof bowl over simmering water, stirring until smooth.
  3. Step 3: Remove chocolate from heat and stir in 1/2 tsp ground cinnamon and 1/4 tsp ground chili powder until evenly incorporated.
  4. Step 4: Pour melted chocolate onto a parchment-lined baking sheet and spread into an even 1/4-inch thick layer.
  5. Step 5: Immediately sprinkle the toasted pumpkin seeds evenly over the chocolate, pressing lightly to adhere. Finish with 1/4 tsp sea salt flakes scattered on top.
  6. Step 6: Refrigerate the bark for at least 1 hour until firm. Break into irregular pieces and serve as a spiced Halloween treat.

Frequently asked questions

How long does Spiced Chocolate and Pumpkin Seed Bark take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Chocolate and Pumpkin Seed Bark?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dark chocolate (70% cacao) from drying out.

Can I substitute ingredients in Spiced Chocolate and Pumpkin Seed Bark?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Chocolate and Pumpkin Seed Bark for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spiced Chocolate and Pumpkin Seed Bark?

American halloween like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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