Every fall, after we hit up the Pumpkin Patch and carve our pumpkins, we always leave the seeds out so we can roast them up and make our favorite salty, sweet pumpkin seed recipe. Another perk of the fall pumpkin season!
Tips For Making this Pumpkin Seed Recipe
For the seeds, we carved three pumpkins and I put the pulp aside for when I was ready to sort out the seeds. I hand picked out as many as I could to make a good portion size of seeds and definitely didn’t get all of them out, so that is why I think two pumpkins should be good. But really any amount is perfect.
After rinsing the seeds, it’s ok to keep them a little wet before baking in the oven the first time. We like to roast them for 30 minutes before adding the seasoning to make sure they are cooked to crunchy perfection, without burning the season mix.
When you take the seeds out the first time, make sure there is still enough oil on the seeds so that the season mix sticks to them and doesn’t fall to the bottom of the bowl. If you need to, add a bit more oil to the bowl.
For the seasoned salt, our go to is Lawry’s. It really adds that something special and I highly recommend.
When mixing the seasoning together, doing so in a bowl first to get the proportions right and then sprinkling in as needed to cover your seeds, would be a good approach if you’re unsure about the number of seeds you pulled out.
Once you start baking the seasoned seeds in the oven, keep a close eye on them to make sure they don’t burn. If they do, they’ll turn bitter and not as good.
Why I love this Recipe
Not only is this pumpkin seed recipe the perfect mix of salty and sweet, but they are the crunchy texture I crave in a snack.
And when the sugar caramelizes and creates those pieces that stick together, it’s a mouthful of flavor that keeps you coming back for more.
Pumpkin seeds also have so many health benefits and are high in fiber, making it a delicious and nutritious snack. And eating them with the shells on, which we like to do, adds to their high fiber content.
They are also kid-friendly and a snack that is totally mom approved!
Roasted Salty Sweet Pumpkin Seed Recipe
Ingredients
- 2 Pumpkin's Seeds, scooped and washed clean
- 1 tbsp Olive Oil Enough to Coat
- 2 tbsp Brown Sugar
- 1 tbsp Seasoned Salt Like Lawry's
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Chili Powder
- 1/2 tsp Pepper
- 1/4 tsp Cumin
Instructions
- Preheat oven to 300°F
- Coat cleaned seeds in olive oil and lay flat on baking tray
- Bake for 30 minutes
- Remove from oven and add to a mixing bowl. Add remaining ingredients to the bowl and toss well to coat evenly
- Bake for another 30-45 minutes until seeds are golden brown
Notes
- Tip: Be sure to watch the seeds as they cook with the seasoning on them. Once the seasoning starts to burn they will turn bitter and not be as good.
Love these!