Sweet and Savory Roasted Pumpkin Seeds

I’ve been waiting all year to share these Five Roasted Pumpkin Seeds Recipes!  

Last October we decided to roast pumpkin seeds for the first time.  I’m not sure what made us think we should try them but we gave it a shot and really like them.  

After our initial attempt at the Traditional version, we decided to branch out.  Next, we tried Vanilla Nutmeg.  They were eaten quickly and we still wanted more.  At this point it was after Halloween and nobody seemed to have pumpkins left!  I finally found one store with a few baking pumpkins and purchased three.  With those seeds we made Honey Roasted, Cinnamon Sugar and Chocolate.  

It’s very important to start with nice clean, dry pumpkin seeds.  Getting the seeds out of the pumpkin and cleaning them can be a little messy but once you get past that, it’s super easy.

Here are the Recipes:

To Clean Seeds:

Scrape out the inside of a pumpkin

Place seeds and pulp in  a strainer and run water over until seeds are clean

Place seeds on a towel and pat dry with another towel

Allow to air dry at least 24 hours or

Place seeds on baking sheet lined with parchment paper and dry in 350 degree oven for about an hour

**Seeds should be thoroughly dried before continuing with these recipes**

I was making a variety of flavors so I cut most recipes in half.

Traditional Roasted Pumpkin Seeds

• 1 cup dried pumpkin seeds
• 2 Tbsp melted butter
• 1/4 tsp salt
• 1/4 tsp pepper

Preheat oven to 350

Mix butter, salt and pepper in a medium bowl

Add pumpkin seeds and toss to coat

Place on parchment lined baking sheet and bake 25-30 minutes

 

Cinnamon Sugar Pumpkin Seeds

• 2 cups pumpkin seeds
• 2 tablespoons butter, melted
• ½ cup white sugar
• 1 tablespoon ground cinnamon

In a medium-sized bowl mix butter, sugar and cinnamon

Toss pumpkin seeds in mixture

Heat skillet over medium heat and cook, stirring frequently about 15-18 minutes or until golden brown and slightly puffed

Spread on parchment paper and allow to cool

 

Honey Roasted Pumpkin Seeds

• 2 cups dried pumpkin seeds
• 2 tsp olive oil
• 2 Tbsp honey

Preheat oven to 325 degrees

In a large oven proof skillet (cast iron is perfect) heat oil over medium heat and saute seeds about 3 minutes or until lightly golden

Add honey and stir to coat seeds

Place skillet in oven and roast about 20-30 minutes, stirring occasionally

When done seeds should be crispy throughout, not soft in the center

Remove from oven and place seeds on parchment paper to cool

Chocolate Pumpkin Seeds

• 2 cups pumpkin seeds
• 2 Tbsp honey
• 1 Tbsp natural unsweetened cocoa
• 2 tsp cinnamon
• 1 tsp sea salt or table salt
• 2 Tbsp olive oil

Preheat oven to 350 degrees

In medium mixing bowl combine all ingredients except pumpkin seeds

Add pumpkin seeds and stir to coat well

Place seeds on a parchment lined baking sheet and bake 12-15 minutes

Vanilla Nutmeg Pumpkin Seeds 

• 1 ½ cups dried pumpkin seeds
  
• 1 Tbsp butter
  
• ½ tsp vanilla extract
  
• 1 ½ tsp white sugar (divided)
  
• 1 ½ tsp light brown sugar (divided)
  
• ¼ tsp nutmeg
  
• 1/8 – ½ tsp salt

Preheat oven to 300 degrees

Place seeds in a medium bowl

In a microwave safe dish, melt butter and add vanilla

Pour butter mixture over seeds and toss to coat

Add 1 tsp brown sugar, 1 tsp white sugar, nutmeg and salt

Spread seeds on foil lined baking sheet and bake for 10 minutes

Remove from oven, stir and place back into oven for 10 more minutes

While seeds are baking mix remaining 1/2 teaspoons of sugars in a small bowl

Remove from oven, stir and sprinkle with extra sugar

Place back into oven and bake 10 more minutes or until brown and crispy

We enjoyed them all but Vanilla Nutmeg was our favorite!

Do you have a favorite Roasted Pumpkin Seed Recipe?