You’ve got to try these roasted pumpkin seeds. Even those who normally don’t care for pumpkin seeds will love this recipe for sweet and spicy roasted pumpkin seeds! Before you start carving your Jack-O’-Lanterns, pop the pumpkin seeds in the oven and you’ll have a yummy, healthy snack by the time you are done.
Roasted Pumpkin Seeds
I have to admit, growing up, pumpkin seeds weren’t my favorite. Most of the time they were just seasoned with salt and they always seemed to be underdone. The past few years I have been experimenting with pumpkin seeds to make them more enjoyable. I have tried them savory, I have tried them sweet. To be honest, I wanted the savory ones to be more sweet and the sweet ones to be more savory.
Finally, this year I decided to try BOTH and add a little extra spice. Let me tell you, I found a WINNER! The blend of spices combined with the brown sugar and cinnamon is so yummy. The sweet really stands out and then gives way to the spicier flavors. It’s addicting!
Don’t Throw Out Pumpkin Seeds!
I know, I know. It’s too easy to scoop out all the seeds along with the pumpkin gunk and toss it in the trash. But, don’t! These seeds are SO good! It’s such a fun tradition as well as a great teaching moment to make roasted pumpkin seeds with your kids. Plus, this recipe is incredibly easy, too!
Reviews From Our Readers
Don’t take my word for it! Here’s what a few of our readers had to say about these roasted pumpkin seeds.
“These were delicious! I think they will be our new post pumpkin carving tradition. Thank you for perfecting the recipe.” – Jocelyn
“These are the yummiest pumpkin seeds I have ever eaten! I left out the hot sauce so my kids would like them. I think I’d enjoy the extra heat, but my kids (and I) love them the way they are. I love that the butter and sugars caramelize and make them extra crispy. Thanks for the amazing recipe!” – Kat
Are These Too Spicy?
These roasted pumpkin seeds have a bit of a kick to them, but not enough to deter kids. I made a batch a couple of days ago and my kids devoured them before I could take a picture!
I made some more yesterday and had to be extra snappy with the pictures because little hands kept reaching up into the bowl and snatching them. By the time my husband got home, there weren’t any left (again!). Guess I will be making these again soon. 🙂
Note: those who love spicy roasted pumpkin seeds will want to add more Tobasco sauce than the recipe calls for, as this version falls on the mild side.
How Can I Use the Roasted Pumpkin Seeds?
There are so many ways to enjoy these sweet and spicy roasted pumpkin seeds! Here are a few ideas:
- Place them out at a Halloween party for a snack
- Throw them on top of a salad
- Add them to a grain bowl
- Use them on top of soup
- Make homemade trail mix
- Layer them on top of a hummus dip
- Enjoy them on their own!
Roasted Pumpkin Seeds are HEALTHY!
There are some really awesome health benefits when it comes to pumpkin seeds. Here are just a few:
- Magnesium – In a quarter cup of pumpkin seeds, you can get almost half of the recommended daily amount of magnesium. Magnesium is good for your heart, bones and teeth, and digestive functions.
- Omega-3 Fats – Seeds and nuts are some of the best sources of plant-based Omega-3’s.
- Tryptophan – Pumpkin seeds contain tryptophan, an amino acid that the body converts into serotonin and melatonin, both of which promote a good night’s sleep.
For more benefits, please see this article on the 9 Health Benefits of Pumpkin Seeds.
More Pumpkin Recipes
- 3-ingredient pumpkin chocolate chip cookies
- pumpkin poke cake
- homemade pumpkin pie
- pumpkin Belgian waffles
- harry potter pumpkin juice copycat recipe
How to Make Roasted Pumpkin Seeds
- Preheat oven to 300-degrees.
- Place pumpkin seeds in a medium-sized bowl.
- Stir in melted butter.
- In a small bowl, combine salt, cinnamon, cumin, chili powder, pumpkin pie spice, brown sugar, and granulated sugar.
- Sprinkle sugar/spice mixture over seeds and stir well to combine.
- Add Worcestershire sauce and Tabasco sauce and stir well.
- Place seeds on a baking sheet lined with foil or a baking mat.
- Spread seeds across the baking sheet forming a single layer.
- Bake for approximately 45 minutes or until crispy and golden brown.