Pumpkin Seed Variations
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Looking for a way to use up all those leftover pumpkin seeds? My go-to solution is always to season + roast. These roasted pumpkin seeds are so easy to make, and completely versatile based on how you want to season them (sweet, savory, spicy... everything is fair game here). If you're looking for an easy, healthy snack to counter all that sweet candy, then these roasted seeds should be your new go-to. Keep reading on to learn how to make this fall treat completely your own:
I prefer to buy raw unshelled pumpkin seeds, but if you’re using pumpkin seeds fresh out of the pumpkin, get them ready before preheating your oven to 350°. Then, grab a medium bowl, and stir in the olive oil, syrup, salt, cinnamon, ginger, and cayenne. Then, season with a bit of black pepper. Mix well, then add the pumpkin seeds and toss them to coat well for transferring to a parchment-lined baking sheet.
Bake the seeds until golden brown and fragrant (your kitchen should smell amazing), making sure to stir them halfway through. Season with a bit of salt to taste, then let cool to room temperature before serving.
Once made, the roasted seeds will keep in a sealed container at room temperature for up to 5 days.
extra-virgin olive oil
pure maple syrup
kosher salt, plus more
ground cinnamon
ground ginger
Pinch of cayenne pepper
Freshly ground black pepper
unshelled raw pumpkin seeds
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