Roasted Pumpkin Seeds

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:

How To Make Roasted Pumpkin Seeds

INGREDIENTS

• Pumpkin Seeds: This recipe uses raw, unshelled pumpkin seeds, making this an easy, anytime snack. Should you have seeds fresh out of the pumpkin, here’s what you need to do first: Transfer the seeds to a colander, then remove any pumpkin pulp and rinse thoroughly. Transfer the pumpkin seeds to a baking sheet and let stand at room temperature until dry, about 1 hour.
• Olive Oil & Maple Syrup: To start, I use both olive oil and maple syrup. The slight bitterness of the oil balances out the oh-so-autumnal sweetness of the maple syrup.
• Seasonings: Warm spices are key here in my favorite recipe. Both ground ginger and ground cinnamon hint at our beloved pumpkin spice latte, while a pinch of cayenne, some kosher salt, and a few grinds of fresh pepper give a gentle kick. I love this combination of sweet-salty flavors, but feel free to adjust and use your favorite seasonings in this recipe. Up the cayenne if you want to kick up the heat, or swap out the cinnamon or ginger for something slightly more savory if that’s more your thing. You can really play around here to create your ideal seasoning combination—get creative.

STEP-BY-STEP INSTRUCTIONS

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.

Storage

Once made, the roasted seeds will keep in a sealed container at room temperature for up to 5 days.