Roasted Pumpkin Seeds, Three Ways

Roasted Pumpkin Seeds with 3 Spice Blend Recipes by @browneyedbaker :: www.browneyedbaker.com

Growing up, the night that our family carved pumpkins was almost as exciting as the night we went trick or treating. After visiting a local pumpkin patch and carefully picking out our favorites, my parents would cover the kitchen table in newspapers. My mom would cut the top off of the pumpkins and go to work scraping out all of the pulp and seeds. Once she was finished, my dad would let my sister and I draw our designs on our pumpkins, and then he would working carving. While we were busy at the table, my mom would pull all of the pumpkin seeds out of the pulp, rinse and dry them, season them, and put them in the oven. By the time we were finished carving our pumpkins, we were more than ready to start snacking on fresh roasted pumpkin seeds.

I haven’t carved a pumpkin in years, but every October around this time, I start to crave those fresh roasted pumpkin seeds my mom would make. I finally made my own roasted pumpkin seeds this year, and used three different spice blends.

Roasted Pumpkin Seeds with 3 Spice Blend Recipes by @browneyedbaker :: www.browneyedbaker.com

My mom would use a simple salt and garlic powder seasoning on her pumpkin seeds, and you could certainly use something just as simple. If you like to play around with some different flavors, I think you’ll like at least one of the combinations below.

First, we have a Gingery Soy spice blend, which is a balance of sweet and a bit of a bite from the ginger:

Ginger-Soy Roasted Pumpkin Seeds by @browneyedbaker :: www.browneyedbaker.com

Next up, Brown Sugar Spice, which combines dark brown sugar, with some spices and cayenne pepper. This one definitely has a kick to it, so if you don’t like spicy flavors, you’ll want to steer clear of this one.

Brown Sugar Spice Roasted Pumpkin Seeds by @browneyedbaker :: www.browneyedbaker.com

Lastly, Maple Chipotle, which was my personal favorite. Maple syrup is combined with chipotle chile powder and cumin, which gives the seeds a sweet and smokey flavor; not really spicy like the previous blend.

Maple Chipotle Roasted Pumpkin Seeds by @browneyedbaker :: www.browneyedbaker.com

If you’re not into the whole pumpkin carving thing, you could always just go out and buy raw pumpkin seeds and roast away! I like the shelled version (also called pepitas), but it will not harm you to eat the shell – that’s how my mom always roasted them. If you want to shell them yourself, this is an easy tutorial on how to do so.

Did you (or do you) have pumpkin carving traditions? If you roast pumpkin seeds, what are some of your favorite flavors to use?

Roasted Pumpkin Seeds with 3 Spice Blend Recipes by @browneyedbaker :: www.browneyedbaker.com

One year ago: Cook’s Illustrated Perfect Chocolate Chip Cookies
Two years ago: Beer and Brown Sugar Kielbasa and Sauerkraut
Three years ago: Pumpkin Pie Bars
Five years ago: Apple Hand Pies

Roasted Pumpkin Seeds

Yield: 2 cup pumpkin seeds

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Three different variations on roasted pumpkin seeds - Ginger Soy, Brown Sugar Spice, and Maple Chipotle.

Ingredients:

2 cups shelled pumpkin seeds (pepitas)
1 tablespoon extra-virgin olive oil
Your choice of seasoning blend below

Ginger Soy:
2 tablespoons soy sauce
2 teaspoons granulated sugar
1½ teaspoons ground ginger

Brown Sugar Spice:
2 tablespoons dark brown sugar
1 tablespoon water
1½ teaspoons ground allspice
½ teaspoon salt
¼ teaspoon cayenne pepper

Maple Chipotle:
2 tablespoons pure maple syrup
1 teaspoon chipotle chile powder
½ teaspoon ground cumin
½ teaspoon salt

Directions:

1. Preheat oven to 300 degrees F. Line a large, rimmed baking sheet with parchment paper; set aside.

2. In a medium bowl, combine the pumpkin seeds with the olive oil. In a small bowl, whisk together the ingredients for whichever spice blend you are using, then pour over the pumpkin seeds and stir to combine and evenly coat all of the seeds.

3. Spread in a single layer on the baking sheet and bake until the seeds are golden and crunchy, about 20 minutes, stirring halfway through. Allow the seeds to cool for at least 15 minutes before serving.

(Recipe adapted from Everyday Food)

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26 Responses to “Roasted Pumpkin Seeds, Three Ways”

  1. Olivia at ohmy Olivia on October 15, 2013 at 1:07 am

    These all sound amazing! I think the third sounds most intriguing to me… xo

    Reply

  2. Averie @ Averie Cooks on October 15, 2013 at 1:14 am

    I want to inhale a big bowl of these right now. Such great flavors – especially the Brown Sugar Spice and the Maple Chipotle. Sweet with some heat! Pinned!

    Reply

  3. Malwina on October 15, 2013 at 4:42 am

    Thank you for this recipe – i have plenty of pumpkin’s seeds and I didn’t know what to do with them. Now I know how to shell them and going to try soya-ginger way. :)
    Keep warm, Malwina

    Reply

  4. Stacy | Wicked Good Kitchen on October 15, 2013 at 6:56 am

    Michelle, we share the same fond memories from childhood…carving pumpkins over a newspaper-lined kitchen table. Each year, The Big Lug and I continue the same tradition and the smell of a freshly carved pumpkins always sends me back. LOVE these flavor combos. Definitely not our momma’s pumpkin seeds! Thanks for sharing, girl. Pinning!

    Reply

  5. veronicabbee on October 15, 2013 at 7:29 am

    I just bought pumpkins yesterday at Soergel’s… time for a roasting day! During Fall I’m obsessed with all things pumpkin and maple, so I’ll have to give this a shot. Looks delicious!

    Reply

  6. Tieghan on October 15, 2013 at 8:46 am

    I am a huge pumpkin seed lover!! All the flavor sounds amazing! I especially love the chipotle!

    Reply

  7. Becca @ Crumbs on October 15, 2013 at 9:46 am

    Ooh I think maple chipotle for me!

    Reply

  8. Eric @ Eat Like No One Else on October 15, 2013 at 9:47 am

    Great photos. I have been searching for some inspiration of what to do with the seeds of all the pumpkins I have been roasting.

    Reply

  9. Becca on October 15, 2013 at 10:02 am

    Yum! The brown sugar spice blend sounds amazing! Spicy + sweet. Definitely trying this when I carve my pumpkin next week!

    Reply

  10. Sues on October 15, 2013 at 10:07 am

    I love the idea of a maple chipotle pumpkin seed! All of these ideas are fabulous! :)

    Reply

  11. Hannah on October 15, 2013 at 10:07 am

    I have made roasted pumpkin seeds before, but I did it very differently. I cooked mine in a cast iron skillet with butter, cinnamon, ginger, salt, and sugar over medium to low heat. I guess it only took a few minutes for them to be ready. They would kind of pop and turn yellowish green. It had a really yummy sweet and salty taste, plus the autumn spices. I will try this way too, however. I bet it’s even better :)

    Reply

    • Kathy on October 28th, 2013 at 1:57 pm

      I would like to try your recipe. It sounds yummy! Could you send me your recipe?

      Reply

  12. Vicki on October 15, 2013 at 10:35 am

    My teenage daughter keeps pushing to let her carve pumpkins…I keep telling her that it is too early…looks as though I am wrong and she is right! Time to carve pumpkins!!! These seed recipes all look to yummy to wait!

    Reply

  13. Beth on October 15, 2013 at 10:55 am

    I only discovered toasted pumpkin seeds last year, they’re delicious! Can’t wait to try out these variations!

    Reply

  14. Laura on October 15, 2013 at 12:02 pm

    Love how you tried them three ways… my mom used to do just the cinnamon and sugar version :)

    Reply

  15. Pamela @ Brooklyn Farm Girl on October 15, 2013 at 12:12 pm

    I always save my pumpkin seeds even if it takes me a long time to do and very sticky messy hands! Loving all these options!

    Reply

  16. Ashley @ Wishes and Dishes on October 15, 2013 at 12:39 pm

    LOVE LOVE LOVE roasted pumpkin seeds – my dad always ate them and got me addicted to them, also :)

    Reply

  17. Vicki @ WITK on October 15, 2013 at 12:52 pm

    I love carving pumpkins and it’s something that I just have to do every year. I even did it when I lived by myself one year :) Pumpkin seeds are the carving bonus! Love your flavor options.

    Reply

  18. Monica on October 15, 2013 at 1:28 pm

    Hey Michelle, Great story. Sounds like my childhood too. I still grow my own pumpkins and carve them and then toss the seeds with garlic, cumin, cayenne, and Worcestershire sauce. Yum!

    Reply

  19. Brian @ A Thought For Food on October 19, 2013 at 11:32 pm

    I haven’t done this with pumpkin seeds in years. Need to whip up a batch. Thanks for the inspiration!!!! :-)

    Reply

  20. Lauren on October 21, 2013 at 4:02 pm

    You know, it never once occurred to me that I could buy pumpkin seeds to roast. I have always only ever roasted them after carving my halloween pumpkins. I used to pick through the pulp with a fine-tooth comb lest I missed one. Now, the possibilities of year-round pumpkin seeds has my head spinning…

    Reply

  21. Mizz Mo on October 21, 2013 at 7:35 pm

    We tried the Brown Sugar Spice (reminds me of jerk seasoning) and kind of made the Maple Chipotle. We didn’t have Chipotle so we used cayenne and they were still uh-may-zing!!! Thanks for the lovely post!!!

    Reply

  22. Laura Dembowski on October 24, 2013 at 9:14 pm

    My dad just carved the best pumpkins and I posted about them on my blog. He did Hello Kitty and Dory from Finding Memo. Adorable! I’ll have to get him to do some more so I can roast the seeds!

    Reply

  23. Kathy on October 26, 2013 at 8:56 pm

    I like Spicy and Cheesy pumpkin seeds they are made with cayenne pepper, garlic powder, soy sauce and Parmesan cheese. They are a treat for me this time of year

    Reply

  24. Jan on November 3, 2013 at 2:43 pm

    Made the maple syrup, chipotle chile powder version. Outstanding!

    Reply

  25. Judi on November 12, 2013 at 4:13 pm

    Other great combinations include wasabi powder and soy sauce, Cajun, Old Bay seasoning, taco seasoning – hot, mild, add extra cumin, chipotle or ancho powder, cinnamon/nutmeg/cloves/sugar . . . . . Use your imagination and your taste buds.
    If you want to try a variety of flavors, use small bread pans or large muffin pans – you might need to cook them a little slower and need to stir them to cook them evenly.

    Reply

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