When the fall season rolls around, I make a variety of pumpkin dishes including pumpkin chocolate chip muffins and pumpkin cheesecake. I always keep the seeds when I’m cooking with pumpkin to make a big batch of roasted pumpkin seeds to enjoy later on.
Roasted Pumpkin Seeds Ingredients
When you are ready to make this roasted pumpkin seeds recipe you will need clean, raw, whole pumpkin seeds, melted butter, salt, pepper and garlic powder. These pumpkin seeds are perfect fall snacks along with apple fries, pumpkin dip and apple nachos.
How Do You Make Roasted Pumpkin Seeds?
To make these baked pumpkin seeds first coat a baking sheet with cooking spray and set your oven to 300 degrees F. Place dry, clean pumpkin seeds in a bowl and coat them with the butter and seasonings. Spread the seeds on a sheet pan and roast them until they are golden brown, stir them occasionally. Take them out of the oven and once they are cool, they you have a crunchy snack!
Tips For The Perfect Roasted Pumpkin Seeds
Make sure to stir the pumpkin seeds occasionally while they bake. I typically stir them with a spoon 2-3 times during the 45 minute baking time. You can stir them more often if you notice any seeds getting too dark. If you don’t want to use butter, you can use 2 tablespoons of olive oil. When you select a pumpkin, tap on the pumpkin. Choose a pumpkin that has a hollow sound and you will get plenty of seeds! The baked seeds can be stored in an airtight container for up to 5 days. You can enjoy these roasted pumpkin seeds as a snack, sprinkle them over a Thanksgiving salad or pumpkin soup or use them in baked goods. You could even add them to homemade Chex mix for more snacking fun. If you use a sugar pie pumpkin, you can cut up the pumpkin flesh to make a homemade pumpkin puree!
Roasted Pumpkin Seeds Variations
This is a basic recipe for baked pumpkin seeds, but you can customize it to your tastes by adding a variety of seasonings and spices to the mix!
Taco: Use 1 tablespoon of savory taco seasoning instead of the seasonings listed in the recipe. Ranch: Toss the seeds in 2 teaspoons of ranch seasoning, reduce the salt to 1/2 teaspoon. Chili Lime: Add 1 1/2 teaspoons of chili lime seasoning (such as Tajin) or use a little chili powder and lime juice. Bacon: Add 1/3 cup finely diced bacon to the sheet pan when roasting the seeds. Cook until the seeds are browned and bacon is crispy. Seasonings: Feel free to add extra flavor by mixing teaspoon of some of my favorite seasoning blends in your butter like Cajun seasoning, Jamaican jerk seasoning and Italian seasoning. Sweet: Make a sweet version of these seeds by adding two teaspoons of maple syrup or brown sugar to your butter. If you use a sweetener, keep an eye on the seeds as they cook so they don’t get too dark. If they start to get to dark, turn down the heat.
These homemade pumpkin seeds are way better than what you’d buy at the store, and take just minutes to put together. They are perfect for topping soups and salads or enjoying as a snack. You’ll find yourself making them on repeat during the fall months!
Roasted Pumpkin Seeds Video
