Roasted Pumpkin Seeds (WFMW)

Last week I shared my simple method for making homemade pumpkin puree.  So today it only seemed natural that I’d share a quick idea for what to do with all of the pumpkin seeds that you inevitably have left over when you make puree!

Almost every set of how-to instructions for pumpkins, whether it’s carving or cooking, will tell you not to discard the pumpkin seeds.  Some may indicate that they are tasty when they are roasted, but many just stop at telling you not to be wasteful, not really helping you much with what to do with them now that you have set them aside for later.

I remember my mom roasting pumpkin seeds as a snack when my brother and I would carve pumpkins as kids (a few years ago now).  So, I have always known that the seeds could be roasted, but I have to admit that I have thrown them away more often than not.  The few times I did attempt to roast them, they would come out tasting like burnt popcorn, and then I would throw them out after roasting them.

works for me wednesday at we are that family

Over the past few years, though, I’ve had my share of pumpkins (and made lots of puree), so I did a little bit of research on how to correclty roast pumpkin seeds.  It seemed like the responsible thing to do, right? Though I may not be the pumpkin seeds expert, I thought I’d share what works for me!

Sweet and Salty Roasted Pumpkin Seeds

(Ingredients for seeds from 1 large pumpkin)

  • 1 – 2 tablespoons canola oil
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon Kosher salt

Remove as much of the pulp from the seeds as you can (but don’t be crazy about it!).  Then, give the seeds a quick rinse in a collandar.  While you can buy hulled raw seeds at a bulk store, I never bother to attempt to take the outer seeds off of mine.  They are perfectly edible as-is, and I just don’t have the time and energy for that!

Spread the seeds out on a baking sheet that has been lined with aluminum foil.  They will be pretty slimy at this point, so let them sit out and dry for a while (I usually let them go overnight).

Once the seeds have dried, preheat the oven to 300°F.

While the oven heats, drizzle the seeds with some canola oil (just enough to coat).  Then, sprinkle the seeds with the brown sugar, cinnamon, and salt. Use your fingers to mix everything up and make sure the seeds are evenly covered.  Spread them out in a single layer on the baking sheet and pop into the oven.

Roast the seeds for about 40 – 45 minutes, stirring once or twice so that they don’t stick to the pan.  They are ready to come out of the oven when they are golden brown and toasty.

Let them cool on the pan, stirring occasionally.  Once they are cool to the touch, transfer them to a serving dish (or eat directly off of the pan!) and start munching.

My Kitchen Addiction Product Review Policy and Disclosure- I received the bamboo tableware featured in my photographs at no cost from restaurantware.com for the purpose of testing and photographing. Unless specified otherwise, I do not accept monetary compensation for reviewing or writing about products. I only review products that I have personally tested and used in my kitchen/home, and all opinions expressed are my own.

24 Responses to Roasted Pumpkin Seeds (WFMW)

  1. Love that you added brown sugar. I can’t wait to do some pumpkin seeds!

  2. Loooks divine! I love pumpkin seeds! You should submit this to my Best Tastes of Fall Challenge that is beginning tomorrow for the start of fall!!

  3. This is really good information to know. I have thrown out my share of pumpkin seeds, too. Now I have the perfect recipe!

  4. Joy says:

    My dad loves pumpkin seeds. That looks great.

  5. We roast pumpkin seeds every year after the carving ritual! They are such a great treat! We also do them with a mix of cayanne pepper and salt!

  6. Nutmeg Nanny says:

    Delicious! I’m sure I will have some pumpkin seeds laying around this year so I will have to give this a try :)

  7. Mags says:

    I bought a pie pumpkin today because as I was going through the produce department I panicked and thought maybe there would be another canned pumpkin shortage. When I rounded the corner and saw box after box after box of canned pumpkin I knew I’d be safe this year…LOL

    However, now I’m glad I bought the real deal so I can try these roasted pumpkin seeds!

  8. maria says:

    Great fall snack!

  9. Gail says:

    Fire up a Netflix movie, get a bowl of these seeds and scoot over on the couch to make room for me, please.

  10. Kathryn says:

    Oh my gosh, I love pumpkin ANYTHING! I’ll have to try that recipe ASAP!

  11. I can’t wait to roast pumpkin seeds soon. We always do savoury ones but I like the idea of these!

  12. [...] like the Whole Wheat Cinnamon Rolls and I’ve used the Pumpkin Puree instructions and love the Roasted Pumpkin Seeds.   She writes very clear directions and has great [...]

  13. Oooooh!!! Sounds WONDERFUL!!! LOVE that you added brown sugar!

  14. marla says:

    Great recipe! Will be linking back to this in my post tomorrow.

  15. Dawn says:

    Pumpkin seeds are really good with Lawry’s Seasoned Salt and pepper (applied liberally), and also with chili powder as well!

  16. linda says:

    Wondering if vegetable oil would work instead of canola oil

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  20. Danita says:

    I used coconut oil, coconut sugar and pink salt and they wre delicious!

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