Oven Roasted Pumpkin Seeds: Sweet, Salty, and Savory Ideas

Oven roasted pumpkin seeds are a delightful snack that brings out the best of fall flavors. I remember one Halloween when my son, Jake, and I carved pumpkins and saved the seeds for roasting. It turned into a fun family tradition that we still enjoy today, and I’m excited to share these sweet, salty, and savory ideas with you!

Why You’ll Love It

• They’re a great way to use up pumpkin seeds from your Halloween carving.
• You can customize the flavors to suit your taste.
• They’re packed with nutrients and make a healthy snack.

Pure Comfort

Nothing beats the warm, nutty aroma of roasted pumpkin seeds wafting through the kitchen. It’s like a cozy hug in snack form!

What You Need

• 2 cups Pumpkin seeds (raw) – You can use seeds from any pumpkin.
• 2 tbsp Olive oil – Can substitute with melted coconut oil for a different flavor.
• 1 tsp Salt – Adjust to taste.
• 2 tbsp Brown sugar – For sweet version; can use maple syrup for a different sweetness.
• 1 tsp Cinnamon – Optional for sweet version.
• 1 tsp Garlic powder – For savory version.
• 1 tsp Paprika – For a smoky flavor.

Time to Cook

Prep: 10 minutes | Cook: 20-25 minutes | Total: 30-35 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare the seeds a day in advance.

Steps to Make It

1. Preheat your oven to 300°F. This is the perfect temperature for roasting pumpkin seeds, allowing them to get crispy without burning.
2. Rinse the pumpkin seeds under cold water to remove any pumpkin flesh. As you rinse, feel the seeds slip through your fingers, and enjoy the satisfying sound of water splashing.
3. Pat the seeds dry with a towel. They should feel slightly damp but not wet. This helps them roast evenly and get that nice crunch.
4. In a large bowl, toss the seeds with olive oil and salt. Make sure every seed gets coated; you want them to glisten with oil.
5. Spread the seeds in a single layer on a baking sheet. You’ll want to hear that satisfying crunch as they hit the pan. Bake for 20-25 minutes, stirring halfway through, until they’re golden brown and fragrant.
6. Check for doneness by tasting a seed. It should be crunchy and flavorful. If they need more time, pop them back in for a few more minutes.
7. Once done, remove them from the oven and let them cool slightly. The aroma will fill your kitchen, making it hard to resist snacking right away!
8. Serve them warm or store them in an airtight container for later. They make a great topping for salads or a snack on their own.

Make It Perfect

• Feel free to experiment with different spices like chili powder or cumin for a kick.
• Make sure to stir the seeds halfway through roasting to ensure even cooking.
• If you want a sweeter snack, add the brown sugar and cinnamon mixture during the last 5 minutes of roasting.

Mix It Up

• For a sweet and salty mix, combine brown sugar and salt before tossing with the seeds.
• Try adding a splash of Worcestershire sauce for a savory twist.
• Mix in some nuts or dried fruit for a trail mix variation.

Perfect Partners

• These roasted pumpkin seeds pair wonderfully with apple cider.
• Serve them alongside a warm bowl of soup for a crunchy contrast.
• They also make a fantastic topping for salads or grain bowls.

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FAQs

Conclusion

Oven roasted pumpkin seeds are such a versatile snack, and with these sweet, salty, and savory ideas, you can enjoy them any time of year. So, gather your family, carve those pumpkins, and don’t forget to save the seeds. Happy roasting!

Oven Roasted Pumpkin Seeds Sweet Salty and Savory Ideas

Oven roasted pumpkin seeds are a versatile and nutritious snack that can be customized with sweet, salty, or savory flavors. They offer a warm, crunchy treat that’s perfect for using leftover seeds from pumpkin carving.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course: Side, Snack

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Main

• 2 cups Pumpkin seeds raw, from any pumpkin
• 2 tbsp Olive oil can substitute with melted coconut oil
• 1 tsp Salt adjust to taste
• 2 tbsp Brown sugar for sweet version; can use maple syrup instead
• 1 tsp Cinnamon optional, for sweet version
• 1 tsp Garlic powder for savory version
• 1 tsp Paprika for smoky flavor

Equipment

• Oven
• Baking sheet
• Large bowl
• Towel

Method

 

1. Preheat your oven to 300°F (150°C).
2. Rinse pumpkin seeds under cold water to remove pumpkin flesh.
3. Pat the seeds dry with a towel until slightly damp but not wet.
4. Toss the seeds in a large bowl with olive oil and salt until evenly coated.
5. Spread the seeds in a single layer on a baking sheet.
6. Bake for 20 to 25 minutes, stirring halfway through, until seeds are golden brown and fragrant.
7. Check for doneness by tasting a seed; it should be crunchy and flavorful.
8. Remove from oven and let seeds cool slightly before serving or storing in an airtight container.