Toasted Pumpkin Seeds
Crunchy, savory, and wonderfully snack-able, Toasted Pumpkin Seeds take just a few simple ingredients and a quick trip to the oven. Whether you’re carving pumpkins or simply craving a salty, satisfying snack, this recipe turns those fall seeds into a golden, crispy treat everyone will love!
I’ll admit it. Cleaning out a pumpkin in order to carve it is not my favorite thing. I happily relinquish that job to my dear husband, who doesn’t mind getting in up to his elbows with stringy orange pumpkin guts. I, on the other hand, am perfectly content to help carve and serve treats! The big pumpkin-carving payoff for me is not just the adorable pumpkins that will line our front porch, but comes in the form of toasted pumpkin seeds. I remember these from my childhood, and now I love to make them for my own kids. They are worth the bit of work to clean and wash the seeds–hands down a favorite fall snack at our house.
I always make them the “original” way—with spices and seasonings—but years ago I started experimenting, and now I have a new favorite that I make in addition to the original. Cinnamon & sugar pumpkin seeds are crunchy from both the pumpkin seed and crusted cinnamon & sugar, and buttery from the melted butter they’re rolled in before baking. Making two kinds means there is something for everyone—both sweet & salty!
Table of contents
Ingredients
- Pumpkin seeds
- Butter
- Cinnamon & sugar
- OR
- Worcestershire sauce
- Seasoning salt
How to make
Rinse the seeds well, removing all the bits of guts. Boil the seeds in a medium saucepan (or bigger if needed) for 10 minutes. Lay out on wax paper or parchment paper to dry. Don’t use a paper towel–they’ll stick to it and be a mess!
Seasoned pumpkin seeds
Mix the butter and Worcestershire sauce together. Toss the dry seeds in the butter mixture, then stir to coat with seasoning salt or table salt. Spread out on a cookie sheet that has been sprayed with non-stick cooking spray. Bake at 225 degrees for approximately 1-1.5 hours or until toasted brown.
Cinnamon & sugar pumpkin seeds
Toss the dry seeds in the butter, then coat with cinnamon & sugar. Spread out on a cookie sheet that has been sprayed with non-stick cooking spray. Bake at 225 degrees for approximately 1-1.5 hours or until toasted brown.
You can make as many or as few as you like, and they’re perfect for school lunches, serving in bowls to guests at a party, or even wrapping up in cute sacks as fun fall gifts!
Store in an airtight container or gallon bag.
More fall recipes
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Toasted Pumpkin Seeds
PrintIngredients
- 2 c. pumpkin seeds
- 1 1/2 tsp. Worcestershire sauce
- 2 T. melted butter
- 1 1/4 tsp. seasoning salt or table salt
Instructions
- Wash seeds well. Boil seeds in a small amount of water in a medium saucepan for 10 minutes. Spread out evenly on aluminum foil and dry well.
- Mix the melted butter and Worcestershire sauce together.
- Toss the dry seeds in the butter mixture, then stir to coat with seasoning salt or table salt.
- Spread out on a cookie sheet that has been sprayed with non-stick cooking spray.
- Bake at 225 degrees for approximately 1-1.5 hours or until toasted brown.
Toasted Cinnamon & Sugar Pumpkin Seeds
PrintIngredients
- 2 c. pumpkins seeds
- 2-3 T. melter butter
- cinnamon & sugar
Instructions
- Wash seeds well. Boil seeds in a small amount of water in a medium saucepan for 10 minutes. Spread out evenly on aluminum foil or wax paper and let dry. Toss the dry seeds in the butter, then coat with cinnamon & sugar.
- Spread out on a cookie sheet that has been sprayed with non-stick cooking spray.
- Bake at 225 degrees for approximately 1-1.5 hours or until toasted brown.
*Originally posted 2017