Print

Roasted Pumpkin Seeds

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you are wondering what to do with leftover pumpkin seeds from your Halloween pumpkins, then why not make these easy Roasted Pumpkin Seeds? They come in FIVE different flavors, including garlic and onion, taco, pizza, dill, and cinnamon sugar! They are a delicious snack or appetizer recipe! {Vegan + Paleo}

Ingredients

Units Scale

Base ingredients:

  • 1 cup pumpkin seeds
  • 2 teaspoons olive oil
  • Pinch of sea salt, optional

Optional flavors:

Garlic and Onion

  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion salt

Taco

  • 1/2 teaspoon oregano
  • 1/4 teaspoon cumin
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion salt

Pizza

  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon sea salt

Dill

  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon dried dill weed

Cinnamon Sugar

  • 2 teaspoons agave nectar, 100 % pure honey, or maple syrup (in place of olive oil)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon allspice
  • Sprinkle of coconut sugar

Instructions

  1. Set oven to 300 degrees. Line a baking sheet with parchment paper and set aside.
  2. If using pumpkin seeds from a pumpkin, remove as much pumpkin pulp as possible by hand. Transfer seeds to a bowl of warm water and let sit for 10 minutes or until the excess pulp falls to the bottom of the bowl and the seeds rise to the top. Scoop the seeds out of the bowl using a slotted spoon and transfer them between two layers of paper towels, napkins, or thin dish towels to absorb as much of the excess water as possible. If possible, bring the sides of the paper towels, napkins, or dish towels up to form a pouch and then squeeze the pouch by hand to extract more water.
  3. Transfer the pumpkin seeds either to the same bowl used for soaking (rinse and dry the bowl first) or to a new bowl. Then add the olive oil and stir briskly until the pumpkin seeds are coated.
  4. Next add the seasonings for the flavor you desire and stir until all the seeds are evenly coated. If you need to add more olive oil, do so at this stage. But be careful not to add too much, as a little will go a long way.
  5. Spread the pumpkin seeds out in a single layer on the parchment-lined baking sheet. Bake in the oven for about 25-35 minutes, checking and stirring every 10 minutes. You may need to rotate the baking sheet 180 degrees at least once during the baking process so the pumpkin seeds bake evenly. Remove from heat and set aside to cool. The pumpkin seeds will become crispier as they set. If desired, sprinkle more seasonings and sea salt on the seeds while they are still warm.
  6. Store in an airtight container for about a week.

    Notes

    • Use a baking sheet instead of a pan. 
    • Line the baking sheet with parchment paper to prevent oil drips and to absorb excess oil.
    • Rotate the baking sheet 180 degrees at least once during the cooking process.
    • Sometimes the baking process neutralizes the flavors. Sprinkle extra ingredients or a pinch of salt on the Roasted Pumpkin Seeds while they are still warm to enhance their flavors. Alternatively, prior to baking the seeds, you can increase the amount of seasonings, herbs, or spices used. 
    • For the Cinnamon Sugar flavor, use one of the suggested sweeteners in place of the olive oil.

    Find it online: https://www.spiritedandthensome.com/roasted-pumpkin-seeds-recipe/