Spiced pumpkin seeds are so easy and make a deliciously healthy snack!
It’s easy to make a crispy snack from the leftover pumpkin seeds scooped-out from that holiday pumpkin. Using just a few ingredients that are likely already on hand, a tasty and versatile treat is ready to enjoy in no time. Use the exact same recipe to make spiced butternut squash seeds if fresh pumpkins are not available. Stick to the spices in the recipe, or try other herb and spice mixes for delicious variety, and store them to munch on all winter long!
Perfectly Seasoned Pumpkin Seeds!
- Pumpkins can be made into sweet or savory dishes and every bit of the pumpkin can be used – all the way down to the seeds!
- Rescue those pumpkin seeds to make this tasty treat. Making toasted pumpkin seeds is a fun, family activity!
- This homemade recipe for roasted pumpkin seeds tastes just like Trader Joe’s pumpkin spiced pumpkin seeds without the hefty price tag!
- Pumpkin seeds are a deliciously crunchy snack that can be either lightly salted like this basic recipe, or seasoned with savory pumpkin pie spices in this one!
Ingredients and Variations
SEEDS: Make sure pumpkin seeds are completely rinsed and free of any pulp. Butternut squash seeds can be used in place (or with!) pumpkin seeds if they’re available.
OIL: Other fats to use that will provide a different flavor profile are bacon grease, ghee, avocado oil, or try a flavored chili or garlic oil.
SUGAR: Brown sugar is optional, but it does help bake the seasonings onto the seeds. Maple syrup or honey can be used instead of brown sugar.
SEASONING IDEAS: Other seasoning ideas for pumpkin seeds include salt and pepper, ranch seasoning, everything bagel, cinnamon sugar, onion and garlic powder, taco seasoning, or chili powder with salt and lime juice. Why not try them all?
How to Make Spiced Pumpkin Seeds
It’s easy to make roasted pumpkin seeds with these simple steps:
- Clean and rinse the pumpkin seeds and place them on a paper towel covered baking sheet (as per recipe below).
- Roast until dry.
- Drizzle with olive oil and sprinkle on brown sugar, pumpkin pie spice, salt, and pepper.
- Bake until the seeds are golden brown, shaking the tray every 5 minutes.
Season with salt and enjoy!
PRO TIP: For best results, start with really dry seeds.
Storing Pumpkin Seeds
- Keep spiced pumpkin seeds in an airtight container, such as a mason jar, in a cool, dry place for up to 3 months.
- Freeze them in zippered bags for up to a year.
Use Pumpkin Seeds In…
- Kale Quinoa Salad – perfect as a salad topper!
- Pumpkin Soup – the best garnish
- Homemade Granola Bars with Seeds – a delish addition
- Pumpkin Pie Muffins – sprinkle seeds on top before baking
Pumpkin Spice Roasted Pumpkin Seeds
- 4 cups pumpkin seeds from fresh pumpkin
- 4 Tablespoons olive oil approximately, adjust to lightly coat seeds
- 3 Tablespoons brown sugar optional
- 1 Tablespoon pumpkin pie spice
- ¼ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- Preheat oven to 375°F. Add parchment paper to a baking tray.
- Wash pumpkin seeds and pat dry. Add to baking tray.
- Roast at 375°F for 15 minutes. Remove from the oven and turn the oven to 350°F.
- Add a small amount of olive oil to the seeds (just enough to lightly coat the pumpkin seeds) and shake the baking tray to coat the seeds. Sprinkle seeds with brown sugar if using, pumpkin pie spice, salt, and pepper. Return to oven.
- Shake baking tray every 5 minutes or so until the seeds are golden brown (approximately 15-25 minutes), watching carefully that they do not burn (with the brown sugar). Add additional salt to taste. Enjoy!
- Makes 4 cups using 2 baking trays. Can be halved or doubled easily.
- The number of seeds in a pumpkin will vary. Adjust the oil to just lightly coat the seeds.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Such a fun post Halloween activity and so tasty!