They are sure to become a yearly autumn tradition! Also be sure to try the cinnamon sugar (or pumpkin pie spice) variation too.
Roasted Pumpkin Seeds
For years roasted pumpkin seeds have been a yearly tradition at our house and something we always look forward too. Many of us carve pumpkins near Halloween every year so it only makes sense to not toss those seeds and put them to good use.
Why You’ll Love These
They’re fun to make (and people of all ages love to help). Method is super simple. Less waste. Very versatile when it comes to seasoning. Limitless options. They’re a delicious and nutritious snack. You only need 3 ingredients!
Chances are you’ll have the bowl full of these savory, salty, crisp and crunchy, nutty flavored, toasted pumpkin seeds polished off in no time!
Try with Other Types of Squash
Note that you can use this same method for other types of winter squash seeds such as spaghetti squash, butternut, buttercup, delicata, ambercup, or acorn squash.
Roasted Pumpkin Seeds Recipe Ingredients
How to Prepare Pumpkin Seeds for Roasting
How to Roast Pumpkin Seeds
How to Store Them
Roasted pumpkin seeds should be cooled first, then store in an airtight container (such as a resealable bag or storage container with a snug lid).
How long do they keep?
They can be kept in an airtight container up to 1 week at room temperature. Or store in the fridge for up to 1 month.
Tips for the Best Roasted Pumpkin Seeds
Clean seeds well. Remove all the gooey pumpkin pulp and fibrous flesh before beginning. It can burn, and it can alter the taste and texture of the seeds. Plus it’s just annoying and sticky, let’s get it off. Dry well before roasting. An lengthy dry time is not necessary but don’t skip drying with kitchen towels or seeds won’t crisp up properly with all the excess moisture. Use clean kitchen towels not paper towels for drying. I myself am guilty of doing this on occasion but they seeds do tend to stick more to paper towels. Spread even and toss halfway. If you layer the seeds up in piles they won’t roast evenly so spread out. And tossing halfway also ensures they cook more evenly (the outer perimeter of a baking sheet cooks hotter than the center). Gently toast, don’t over-brown. A medium heat works well here. And watch for just a light golden brown color in places, if you overdue it the flavor will burnt and overpowering. It’s more so drying them out well in the oven while adding hints of color. Let cool before enjoying. They crisp up more as they cool.
Variations
Sweet spice (pictured below): In a bowl toss 1 1/2 cups pumpkin seeds with 1 1/2 Tbsp vegetable oil. Sprinkle with 2 1/2 Tbsp sugar, 1 tsp cinnamon or pumpkin pie spice, and a few pinches of salt. Toss well. Spread onto parchment paper lined baking sheet. Bake as directed. Spicy: Add cayenne pepper to taste along with salt and pepper. Cheesy: Bake 1 1/2 cups pumpkin seeds as directed but halfway through baking in a bowl toss them with 1/4 cup grated parmesan cheese, 1 tsp Italian seasoning and 1 tsp garlic powder, return to oven and bake through. Spice blend: Add curry spice, garam masala, taco seasoning, or a ranch seasoning to taste. Note that if seasoning has added salt omit adding any extra salt.
More Delicious Fall Recipes to Try
Butternut Squash Soup Cheesy Spaghetti Squash Pumpkin Muffins Roasted Butternut Squash Roasted Zucchini Squash and Tomatoes Yellow Squash Casserole
