How to Roast Pumpkin Seeds and 8 Recipes You'll Want to Snack on All Fall
One of the best parts of Halloween is rewarding your pumpkin-carving 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—or wait until October!—to up your fall snacking game. 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 eight addictive twists on the crunchy autumn snack.
What You'll Need:
- 2 medium pumpkins
- Large spoon or pumpkin scoop
- Rimmed baking sheet
- Seasonings of your choice
How to Roast Pumpkin Seeds:
- Preheat the oven to 300 degrees Fahrenheit.
- 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 seeds dry.
- Spread the seeds on a rimmed baking sheet.
- Bake seeds until dry throughout, about 50 to 60 minutes. Remove baking sheet from the oven, then raise the oven temperature to 350 degrees Fahrenheit.
- Transfer the seeds to a bowl, add your choice of flavorings below, then return seeds to the baking sheet and roast 10 to 15 more minutes, or until golden.
1 Salted Honey Pumpkin Seeds
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).
2 Maple-Mocha Pumpkin Seeds
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.
3 Gingerbread Pumpkin Seeds
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.
4 Chili-Lime Pumpkin Seeds
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.
5 Rosemary-Parmesan Pumpkin Seeds
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.
6 Curry-Sriracha Pumpkin Seeds
Toss the seeds with 2 tablespoons Sriracha and 2 tablespoons sesame oil, then stir in 1 teaspoon curry powder and ½ teaspoon smoked paprika. Season with salt and pepper, to taste.
7 Sweet-and-Salty Pumpkin Seeds
This crowd-pleasing snack, which calls for the seeds of two medium fresh pumpkins, cooks into the perfect balance of sweet, salty, and crunchy. The recipe is simple: you'll rinse and dry the pumpkin seeds, then toss them with butter, sugar, salt, and cinnamon. While they bake, sit back and enjoy some hot apple cider.
8 Spiced Pumpkin Seeds
These vibrant pumpkin seeds get an extra salty-spicy kick from ground cumin and celery salt. Don't knock it until you've tried it—they're insanely addictive.