These quick and easy Roasted Sweet and Savory Pumpkin Seeds is a favorite fall snack in our house. Especially near October 31st.
Pumpkin Carving night at our house is something we all thoroughly enjoy, each with our own self-proscribed roles, it seems. My husband becomes the artist, my son… the critic. And I… other than clean up duty, roast the pumpkin seeds.
And each year, we think our pumpkin is the best we’ve ever carved. Although truly, this year’s jack-o-lantern really is especially cute. We snack on pumpkin seeds, turn on The Great Pumpkin Charlie Brown and photograph our newly carved pumpkins after dark.
And, of course, swipe a few Reese’s Peanut Butter Cups… just for good measure.
Roasted Sweet and Savory Pumpkin Seeds
Seeds from one LARGE carving pumpkin (I seem to get about 2 cups because eventually I get tired of separating them from the, well, you know).
Melt 1 tablespoon butter in a cast iron skillet
Put rinsed pumpkin seeds into the hot skillet
Salt and Pepper seeds to taste
And then I add:
About 2 tablespoons brown sugar (and these are heaping because we like our sweets in this family)
1/8 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder
I toss the seasoning with the seeds and place into a 325-degree oven and let roast for about an hour or until all the liquid has evaporated and the seeds are a crunchy golden brown.
Let cool in the pan slightly before spreading onto a sheet of parchment paper. Allow to cool completely.
I love to sprinkle these on top of an autumnal salad, or add to brown bag lunches… or when I’m craving a snack and want something slightly sweet and crunchy!