Roast pumpkin seeds – three SCRUMPTIOUS ways!

What’s crunchy, munchy, and can be seasoned multiple ways? Pumpkin seeds, of course! Spicy, chocolately, or cheesey, let your taste buds decide!

I like traditional pumpkin seeds roasted in olive oil. But my kids were ready to spice things up with new flavors. Who can blame them?

Roasted pumpkin seeds can satisfy both your sweet and salty cravings, but are also very nutritious. Now is the time to experiment with fall pumpkins begging to get used.

With the price of nuts only increasing, let’s slash our grocery bill and snack sensibly at the same time!

Here are three ways to roast pumpkin seeds for a sweet or savory snack! Nothing could be easier; in fact, it’s a fun, fall activity!

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A few tips from a seed roasting pro to roast pumpkin seeds

Before you get started, there are a few ways to prep.

1.) Wear an apron. Pumpkin guts are squishy. No one wants icky pulp on clothes. An apron keeps you clean.

2.) Use a cheap plastic tablecloth from the Dollar Store to keep your table clean. Pumpkin guts make a mess. The tablecloth makes cleanup a breeze. No need to scrub the table when done. Roll up and dump. Done!

3.) Order takeout for dinner. Doing multiple pumpkins is fun, but it’s work too. You have already spent enough of your day working in the kitchen. Give yourself a break!

4.) Remind yourself how expensive nuts are. I go through roughly $15 a week in nuts with my family. I roast enough pumpkin seeds to last 7 weeks. That’s over $100 in savings! Worth it.

5.) If your pumpkins have been outside, then they are likely cold. Bring them in the night before to warm them so you don’t have to work with a cold pumpkin interior.

6.) Give yourself plenty of space to work and lots of time. You don’t start the process of roasting pumpkin seeds an hour before you have to get to your dentist appointment.

Seed roasting fast facts…

1.) Typically, the bigger the pumpkin, the bigger the seed it produces. I like larger seeds for roasting purposes! They are more like snacking on almonds, per se, than sunflower seeds.

2.) My first pumpkin was 19 pounds and yielded 1 1/2 cups of pumpkin seeds. I seeded four pumpkins total for this project. My other three pumpkins were all larger. So I got 7 cups of seeds total to roast.

3.) I used an 11-by-17-inch cookie sheet and roasted 1 1/2 cups on it to perfection. Use a pan big enough to roast a single layer so no seeds overlap. A bigger pan is never a problem.

4.) Store bought pumpkin seeds are too salty and taste burnt. They don’t even taste fresh.

5.) Eat approximiatley 1/4 cup of roasted pumpkin seeds daily for optimal nutritional benefits!

How-to roast pumpkin seeds

1.) Wash pumpkin seeds well using a colander. Use your fingers to get all the orange pulp off. Even after the pulp is removed and the seeds are clean, they will still feel a tad slimy.

2.) Lay your seeds on a kitchen towel for at least a few hours (if not overnight) to let them dry. Seeds roast better if they are more dry.

3.) Oil a large baking sheet with about 1-2 tablespoons of extra virgin olive oil. It’s not an exact science so a little more or less oil is no big deal.

Spread the seeds out as thinly as possible. The best way to do this is to grip the sides of the pan and give it a good shake. No overlapping.

Sprinkle with sea salt and a little pepper before placing in the oven.

4.) Roast seeds for 8-10 minutes at 325°F. Remove from oven and use a spatula to flip them over and roast for another 8-10 minutes.

Seeds in the corner of the pan always get crispier first.

So when you redistribute the seeds, push the ones in the corner to the middle and the middle seeds to the corners more. This maneuver will roast the seeds more evenly.

They are ready when the shell is super crispy and easy to bite through.

Pop a few into your mouth when they cool to test them. You don’t want the inner seed to turn brown.

The key is not to burn them. So, depending on your oven, check them at the 8-minute mark if it runs hot. Some ovens make take up to 12 minutes.

5.) Store in an airtight container in a cool, dry place. I like the Lock & Lock containers for storage. Seeds can last up to two months.

Fall Mocha

*1 tablespoon hot cocoa mix or unsweetened cocoa powder. I used Ghirardelli Premium Baking 100% cocoa – unsweetened cocoa powder.

*1 tsp ground cinnamon

Mix the cocoa powder and cinnamon in a small prep bowl. Dump about 1 cup of roasted and cooled pumpkin seeds in. Mix well. Snack.

*These measurements are just approximate, so feel free to experiment. Add more or less of what you like.

I don’t need a lot of sugar – but if you want a sweeter snack add a little confectionary sugar to sweeten the deal!

Cacio e Pepe (cheese and pepper)

*1/2 cup finely grated Romano or Parm cheese

*1/2 tablespoon cracked pepper

Mix the cheese and pepper in a small prep bowl. Add less pepper if desired. Dump 1 cup of already roasted and cooled pumpkin seeds in bowl. Mix well and start snacking!

I love pepper! But if you don’t, then go down to 1/4 or even 1/8 teaspoon. Remember, can always add, but you can never take away!

Sweet Heat

*1/4 cup brown sugar

*1/8 teaspoon cayenne

Mix sugar and cayenne well. Dump in 1 cup pumpkin seeds that are dry and roasted. Enjoy!

If you don’t like cayenne, try chili powder instead. It blends well with the brown sugar and is an equally satisfying snack!

Where to get multiple pumpkins to roast pumpkin seeds!

Pumpkins come in around September and make great decor all the way to Thanksgiving. Finding enough pumpkins to roast seeds from should be easy.

Hopefully you already have a bunch of leftover Halloween pumpkins so you can roast pumpkin seeds. Great. And if you don’t, no doubt your neighbors do, so snag a few of theirs.

Farmers’ markets are dumping pumpkins like crazy, charging only about $1 this time of year. Since I love pumpkins for Thanksgiving decor, I never carve mine for Halloween. This way, they don’t become saggy.

Check your local FB groups to roast pumpkin seeds – tons of people advertise they are tossing pumpkins. And never be too proud to pick up a few from the curb.

The animals in your yard will love to snack on any leftover pumpkins you may provide!

You will be able to find enough pumpkins, and I find, we eat and devour every single seed in the coming months! Store-bought seeds just aren’t the same, too salty and overseasoned.

Roast pumpkin seeds to satisfy your sweet and salty cravings all-year round!