6 Recipes for Roasted Pumpkin Seeds You’ll Want to Snack on All Fall
Before you toss your decorative pumpkins, consider cooking one of these pumpkin seed recipes instead.
One of the best parts of post-Halloween pumpkin cleanup is rewarding your efforts by snacking on the seeds, which become golden and toasty when roasted in the oven. But don’t just settle for a sprinkle of salt and pepper—with a little strategic seasoning, pumpkin seeds can take on a variety of bold flavors. Whether you prefer warm fall spices or a kick of Sriracha, we’ve got six addictive twists on the crunchy autumn snack.
To begin, scoop out the seeds from two medium-sized pumpkins (about two cups). Place the seeds in a colander and rinse with cold water, working to separate the seeds from the pumpkin guts. Pat dry. Preheat the oven to 300°F, spread the seeds on a rimmed baking sheet, and bake them until dry throughout, about 50 to 60 minutes. Remove baking sheet from the oven, then raise the oven temperature to 350°F.
Transfer the seeds to a bowl, add the flavorings below, then return them to a baking sheet and roast 10 to 15 more minutes, or until golden.
Toss the seeds with 2 tablespoons extra-virgin olive oil, then stir in 2 tablespoons honey and 1 teaspoon salt. Before returning the seeds to the baking sheet, line it with parchment paper and spray with cooking spray (this will help prevent the honey from sticking).
Toss the seeds with 2 tablespoons coconut oil and 2 tablespoons pure maple syrup, then stir in 1 tablespoon coffee grounds, 1 tablespoon cocoa powder, ½ tablespoon granulated sugar, 1 teaspoon cinnamon, and ½ teaspoon ground nutmeg.
Toss the seeds with 4 tablespoons melted unsalted butter, then stir in 2 tablespoons light brown sugar, 2 teaspoons cinnamon, ½ teaspoon ground ginger, ½ teaspoon allspice, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.
Toss the seeds with 2 tablespoons extra-virgin olive oil, then stir in 2 tablespoons lime zest, two tablespoons freshly-squeezed lime juice, ½ tablespoon chili powder, and ¼ teaspoon salt.
In a small bowl, mix together 2 tablespoons extra-virgin olive oil, 2 tablespoons chopped fresh rosemary, ¼ cup finely grated Parmesan cheese, and ½ teaspoon garlic powder. Pour over seeds, toss to coat. Season with salt and pepper, to taste.