Nutrition: 43 Calories
A fun and tasty snack, these roasted pumpkin seeds are done two ways. The classic seeds are a perfect salty snack and the pumpkin spice are sweet and delicious. Keep them separate or combine them for a sweet and salty treat.
Cleaning and Drying the Seeds
Roasted pumpkin seeds are a fun part of our fall traditions. All of these seeds are out of my girls 3 pumpkins they carved for Halloween. I find the easiest way to separate out the seeds is in a bowl of water. You have to get your hands in there and get messy, but all the extra “guts” come off pretty easy.
It’s important to have dry seeds before you start the roasting process. In past years, I have spent time drying them all off with paper towels. This year, I spread out the paper towels on the counter and let the seeds dry over night. This worked out really great. I had more time for carving with the kids, and the next day the roasting process went really well.
Roasting the Pumpkin Seeds
We ended up with about 4 cups of pumpkin seeds, so I used 2 cups for each batch. I love pumpkin spice, and I look forward to pumpkin spice season (lattes, pie, tea, popcorn. I try almost everything pumpkin spiced.) So, I wanted to make some pumpkin spice pumpkin seeds. Just makes sense, don’t you think?
For my Pumpkin Spice Roasted Pumpkin Seeds, I used butter flavored with pumpkin pie spice and cinnamon. I kept mine sugar-free by using Truvia to sweeten them up. You could use sugar or your favorite alternative.
Once the seeds are coated in the spiced butter mixture, spread them out evenly on a baking sheet. I like to cover my baking sheet with parchment paper for easier clean up.
Similarly, for the other half of my pumpkin seeds, I made a salted version.
Using butter and kosher salt, I mixed up the seeds until they were all coated.
It’s important to get a single layer of seeds on your baking sheet, or as close as you can, so that the seeds roast evenly. It also help to toss the seeds halfway through the roasting process and spred them out evenly again.
The finished Roasted Pumpkin Seeds have a beautiful golden color. It’s a little harder to tell in the spiced version, but there is a color change.
Roasted Pumpkin Seeds two ways: Salted and Sweet Pumpkin Spice. We enjoyed our seeds separately. Later, I mixed them together for a sweet and salty snack.
Roasted Pumpkin Seeds: Salted & Pumpkin Spice
A fun and tasty snack, these roasted pumpkin seeds are done two ways. The classic seeds are a perfect salty snack and the pumpkin spice are sweet and delicious. Keep them separate or combine them for a sweet and salty treat.
Total Time: 25 min
Prep Time: 5 min
Cook Time: 20 min
Ingredients
- 4 cups Raw Pumpkin Seeds, cleaned and dried, Divided
- 4 Tbsp Butter, Divided
- 2 tsp Pumpkin Pie Spice
- 1/2 tsp Cinnamon
- 1 Tbsp Truvia or sweetener of choice
- 1 Tbsp kosher Salt
Directions
- Pre-heat the oven to 350 degrees.
- Divide your clean and dried* pumpkin seeds into two bowls, 2 cups each.
- Melt the butter.
- For the pumpkin spice seeds, combine 2 tablespoons melted butter, pumpkin pie spice, cinnamon, and sweetener. Pour the spice mixture over one bowl of seeds; toss the seeds until they are thoroughly coated.
- For the salted seeds, mix the kosher salt and remaining 2 tablespoons of melted butter, pour over the seeds and toss until the seeds are all coated.
- Pour the seasoned seeds onto separate baking pans covered in parchment paper. Distribute the seeds evenly into a single layer on the baking pans.
- Put the seeds in the pre-heated oven for 20 minutes, mixing seeds halfway through.
- Once seeds are golden, remove from the oven and let cool. Enjoy the seeds separately or combine for a sweet and salty treat.
*See the beginning of the post to see how I cleaned and dried my seeds.
Nutrition:
Pumpkin Spice Pumpkin Seeds:
Yield: 16 servings, Serving Size: 2 Tablespoons
Amount Per Serving: Calories: 43, Total Fat: 3.7g, Saturated Fat: 1.5g, Cholesterol: 3.8mg, Sodium: 16.1mg, Carbohydrates: 0.6g, Fiber 0.3g, Sugars: 0.1g, Protein 1.7g
Salted Pumpkin Seeds:
Yield: 16 servings, Serving Size: 2 Tablespoons
Amount Per Serving: Calories: 43, Total Fat: 3.6g, Saturated Fat: 1.5g, Cholesterol: 3.8mg, Sodium: 376mg, Carbohydrates: 0.4g, Fiber 0.2g, Sugars: 0.1g, Protein 1.7g
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