Roasted Pumpkin Seeds Recipe
This quick and easy Roasted Pumpkin Seeds recipe is a favorite sweet and savory snack, especially when the fall leaves begin to turn and pumpkins are on our minds. Or, when we've carving Jack-O-Lanterns in October.
Servings: 12 servings
Calories: 48kcal
Ingredients
- 1 tablespoon olive oil or melted butter
- 1 cup raw pumpkin seeds rinsed and throughly dried
- salt and pepper seeds to taste
- 2 tablespoons brown sugar
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
Instructions
- Preheat oven to 350℉. Lightly coat a sheet pan with cooking spray or additional olive oil and set aside.
- Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.
- In a bowl, toss together the pumpkin seeds, olive oil, brown sugar, cayenne pepper, cumin, and chili powder.
- Bake on the top rack of the oven until the seeds are golden, toasted, and crunchy. about 12 to 15 minutes. For even browning, stir every 5 minutes and check for cruchiness.
- Let cool before serving.
Notes
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!
Recipe Yield: You can double or triple this recipe depending on how many pumpkin seeds you want to roast.
Washing the Pumpkin Seeds: Fill a medium-sized bowl with warm water and rub the seeds together to remove the pumpkin flesh. Let the seeds float to the top of the water, then use a slotted spoon to remove the seeds. Add the seeds to a colander for another rinse before drying them.
Storing Pumpkin Seeds: Store in an airtight container for up to 2 weeks.
Nutrition
Calories: 48kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Sodium: 2mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 22IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 1mg