An easy recipe for crunchy and flavorful Roasted Pumpkin Seeds. Use your favorite sweet or savory spices to make these just the way you want them!
Fall is one of my favorite food seasons. There are football games, parties, and weekend hangouts with friends filled with all my favorite foodie bites. Usually, I gravitate towards the appetizers so I can try a little bit of everything – especially pimento cheese! I’m addicted. But now that it’s October I’ve got my eye on Roasted Pumpkin Seeds. There are so many ways to flavor these delicious seeds. Just scoop the seeds from your pumpkin and whip up these easy recipe! They’re a tasty snack the whole family will love.
ROASTED PUMPKIN SEEDS
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Question: Can you love Fall but absolutely loathe carving pumpkins? Guilty! I am all about cool weather, changing leaves, Apple Crisps, and Pumpkin Cupcakes, but, I would like to never, ever, ever stick my arm elbow deep into a pumpkin again. Not fun.
So, here’s what I do when it comes time to carve pumpkins. I gently coerce my husband and kids to clean out the pumpkin guts by bribing them with cinnamon sugar Roasted Pumpkin Seeds. Fact: My kids will do just about anything if sugar is their reward. I guess the apple doesn’t fall far from the tree?
Instead of throwing out the seeds from our pumpkins, we clean them, toss them with melted butter, and roast them. Yes! We’re making an easy and tasty snack out of those pumpkin guts that usually go to waste. I have several flavor variations and some tips for roasting pumpkin seeds.
How to roast pumpkin seeds
- Scoop the seeds from the pumpkin. Remove most of the strings, then place the seeds in a colander and run them under cold water to remove any excess goop.
- Dry the seeds. Spread the pumpkin seeds out on a kitchen towel and pat them dry.
- Toss the seeds with melted butter and salt (or other flavorings – see more below).
- Roast at 300°F for about 20-30 minutes. Give them a toss occasionally to make sure they toast evenly.
- Devour them!
Flavored Roasted Pumpkin Seeds
Here’s where you can get creative. I have both a sweet and savory option for you, but you can use whatever seasonings you like.
Cinnamon Sugar: Toss the pumpkin seeds with brown sugar or maple syrup and cinnamon, giving each bite warm and cozy fall flavors.
Salt and Pepper: Plenty of sea salt and black pepper give these seeds a classic flavor.
Other ingredients that you can add: Worcestershire sauce, chili powder, seasoned salt, garlic powder, smoked paprika, pumpkin pie spice, maple syrup and more!
Tips for Roast Pumpkin Seeds
- My most important tip is to watch the seeds closely when they are cooking. Nuts and seeds burn very easily, and there is a fine line between crunchy perfection and burnt. Oven temperatures vary, and most ovens have hot spots, so toss the seeds a few times during cooking time, and don’t get too far from your kitchen.
- Sugar also has a tendency to burn – if using sugar or syrup I suggest waiting to add the sugar until halfway through the cook time.
- Of course, you can eat your Roasted Pumpkin Seeds on their own, but they are also great on soup or salad, tossed into trail mix, or sprinkled over yogurt or oatmeal.
- Roasted Pumpkin Seeds will keep tightly covered in your pantry for several days.
When you’re at the pumpkin patch, pick up an extra pumpkin or two. Once you taste these addicting seeds you will not be able to stop eating them. They are so good that they almost *almost* make me want to dig the guts out of another pumpkin.
Can’t get enough pumpkin in your life? Try some of my other favorite fall recipes!
- Crock Pot Pumpkin Spice Latte
- Pumpkin Toffee Poke Cake
- Best Pumpkin Pie Recipe
- Mini Caramel Pecan Pumpkin Trifles
- Pumpkin Pie Angel Food Cake
- More appetizer recipes…
Tools used to make this Roasted Pumpkin Seeds recipe
Baking Sheet: A nice big baking sheet is a must have for any kitchen. This half pan sheet is large than a regular cookie and works great for anything you’re baking.
Silicone Mat: I use a silicone mat on my baking sheet practically everytime I bake. The mat makes for easy cleanup and my foods don’t stick to the pan.
Mixing Bowl: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to right size bowl for all my mixing needs.
- 2 cups raw pumpkin seeds cleaned and dry
- 2 tablespoons unsalted butter melted
- ¼ teaspoon salt more or less to taste
- 2 tablespoons brown sugar (or sub granulated sugar or maple syrup) optional
- ¾ teaspoon ground cinnamon optional
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Toss the seeds with butter and salt. Place on baking sheet and bake for 10-15 minutes, stirring occasionally.
- Remove from the oven and toss with sugar/syrup and cinnamon (if using). Bake an additional 10-15 minutes, stirring occasionally. Watch the seeds closely as you near the end of cooking time, as they can burn easily.
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