Roasted pumpkin seeds are a highly-munchable, but simple snack. All you really need to make them are pumpkin seeds (obviously), salt, and a glug of olive oil. This year, however, I wanted to jazz things up a little and add a couple sweet and savory mini recipes into the mix. They’re all still on the easy side of things, requiring just four ingredients or less.
Maple Pumpkin Spice
Yes, you can absolutely flavor pumpkin seeds with… pumpkin pie spice! It seems almost like a no-brainer, but I had never tried it until recently. The sweetness of the maple syrup and the warmth from the pumpkin pie spice make a truly delightful combo. Here’s how you make it:
Preheat the oven: Preheat the oven to 400°F and spray a small baking sheet with cooking spray. Mix the seeds and maple syrup: Add 1/2 cup of pumpkin seeds and 1 to 1 1/2 tablespoons of maple syrup to the baking sheet. Add the pumpkin pie spice: Sprinkle with 1/4 to 1/2 teaspoon of pumpkin pie spice, depending on how much flavor you’d like. Stir to coat the pumpkin seeds evenly with the maple syrup and spice. Roast the seeds: Roast the pumpkin seeds for 15 to 20 minutes, stirring halfway through, until golden brown.
Cinnamon Sugar
Cinnamon and sugar is a magical combo, so of course we had to use it on pumpkin seeds. While these were delicious on their own, they’d also be a fun addition to your morning oatmeal. The crunch of the seeds and the creaminess from the oatmeal would surely start your day off on the right foot. Here’s how to make it:
Preheat the oven: Preheat the oven to 400°F. Mix seeds and melted butter: Add 1/2 cup of pumpkin seeds and 1 tablespoon of melted unsalted butter onto a small baking sheet. Mix your ingredients: Sprinkle the seeds with 1/2 tablespoon of sugar and 1/4 teaspoon of ground cinnamon. Stir to coat the pumpkin seeds evenly. Roast your seeds: Roast the pumpkin seeds for 15 to 20 minutes, or until golden brown.
Garlic Parmesan
This recipe tastes like the crispy snack version of your favorite restaurant breadsticks. You could use already grated Parmesan if that’s what you have or you’re short on time, but I opted to grate it myself. I find it melts better and has a fresher taste. Either way, it’ll still be a savory snack you’ll crave all fall long. Here’s how to make it:
Preheat your oven: Preheat the oven to 400°F. Mix seeds and melted butter: Add 1/2 cup of pumpkin seeds and 1 tablespoon of melted unsalted butter onto a small baking sheet. Add garlic salt and Parmesan: Sprinkle the seeds with 1/2 teaspoon of garlic salt and 1 tablespoon finely grated Parmesan cheese. Stir to coat the pumpkin seeds evenly. Roast your seeds: Roast the pumpkin seeds for 15 to 20 minutes, or until golden brown.
Ranch
Could we even have a roundup of roasted pumpkin seeds without including ranch? I think not! I promise that even the little kids will enjoy munching on pumpkin seeds with this flavor. I used a seasoning packet that I had on hand already, but if you have a tried and true ranch seasoning recipe, feel free to use that. Here’s how to make it:
Preheat your oven: Preheat the oven to 400°F. Mix seeds and olive oil: Add 1/2 cup of pumpkin seeds and 1 tablespoon of olive oil onto a small baking sheet. Add ranch seasoning: Sprinkle the seeds with 1 teaspoon ranch seasoning. Stir to coat the pumpkin seeds evenly. Roast the seeds: Roast the pumpkin seeds for 15 to 20 minutes, or until golden brown.
Curry
Roasting pumpkin seeds with curry powder was probably the easiest of all the flavorings, but wow! It sure made an impact. The deep golden yellow color gave off serious fall vibes and it smelled unbelievable while roasting. This was a definite 10/10! Note that there is no added salt in this recipe because we boiled the seeds in salted water before roasting. Here’s how to make it:
Preheat your oven: Preheat the oven to 400°F. Mix seeds and olive oil: Add 1/2 cup of pumpkin seeds and 1 tablespoon of olive oil onto a small baking sheet. Add curry powder: Srinkle the seeds with 1 teaspoon of curry powder. Stir to coat the pumpkin seeds evenly. Roast your seeds: Roast the pumpkin seeds for 15 to 20 minutes, or until golden brown.
