Treat yourself to these scrumptious Pumpkin Spice Pumpkin Seeds! These pumpkin flavored Pumpkin Seeds are an easy to make sweet treat that your family will look forward to enjoying all fall long!
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It's pumpkin season, also known as my favorite time of the year! I've been making all my favorite pumpkin recipes, from cookies to curries. I just can't get enough.
The one pumpkin treat I look forward to all year long though? Roasted Pumpkin Seeds! There are so many ways to season this crispy snack: sweet, savory, spicy, and more ... but this particular recipe just might be my fave!
You are going to LOVE these Pumpkin Spice Pumpkin Seeds! This delicious snack is pretty much irresistible. These yummy seeds are super crispy and perfectly spiced, a little sweet and a little salty. Yum! Best of all, they are so easy to make.
Ready to try this tasty recipe for yourself? Then keep scrolling for all the details!
This easy recipe uses simple ingredients ... you probably have most of them in your pantry! Here's what you'll need:
- Pumpkin Seeds - You can use the seeds from a small sugar / pie pumpkin, like I did, or from a larger jack-o'-lantern variety. Either will work great.
- Olive Oil - A little extra virgin olive oil helps the seeds crisp up as they bake.
- Seasoning - This recipe calls for a Pumpkin Pie Spice blend (plain Pumpkin Spice works, too) to season the seeds. If you'd like to make your own spice mixture, check out the recipe card for directions.
- Sugar - You'll mix the Pumpkin Spice seasoning with a granulated sugar to sweeten the seeds.
- Salt - I recommend using Kosher salt.
These Pumpkin Spice Seeds are naturally vegetarian, vegan, gluten free, dairy free, even low carb ... which means that anyone can enjoy them!
You'll Also Need
Before you start, grab a sharp knife for cutting open the pumpkin, a spoon for scooping out the seeds, and a sheet pan for drying and roasting the seeds (these nonstick baking sheets are my fave!). You'll also need a medium bowl to toss the seasoning with the seeds after they're done baking.
How to Make Pumpkin Spice Pumpkin Seeds
This yummy fall snack couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Remove pulp. Begin by separating the seeds from the pulp. I find it easiest to work with one small handful of pulp at a time. Start by brushing off any large clumps of seeds, then squeeze the pulp. As you do, more should pop out. Finishing by removing any large clumps of pulp that's still sticking to the seeds. Tip: It's not necessary to rinse the seeds after removing the pulp (unless they're totally covered in it). As long as you remove the big chunks, they'll be okay.
- Dry seeds. To dry the seeds, spread them in a single layer on a large baking sheet. Then let them dry for at least 30 minutes (or for a few hours). Tip: The drier your seeds are before baking, the less roasting time they'll need.
- Roast. After the seeds have dried, mix them with the olive oil and a little salt. Then spread them into a single layer and bake. As the seeds roast, stir them every 5 minutes. Mixing the pumpkin seeds as they bake ensures that they cook evenly and get crunchy as they roast. The seeds will be browned and crisp when they're done ... it should take about 20 to 25 minutes total. Tip: Taste a few seeds as they bake. That way, you'll know when they're crunchy throughout and finished roasting.
- Mix with seasoning. While the seeds roast, combine the sugar and the Pumpkin Spice seasoning in a medium bowl, mixing well. When the seeds have finished baking, stir them into the sugar-spice mixture while they're still hot. Taste, and add more salt to taste, if you'd like.
My favorite thing about this Pumpkin Spice Roasted Pumpkin Seeds recipe? They can be enjoyed all fall long! Simply store them an airtight container (such as a mason jar or covered bowl), and they'll keep fresh for a couple weeks ... if you can resist them for that long!
Looking for similar recipes? Check out these other flavored seeds next:
- Roasted Pumpkin Seeds - This basic recipe is a classic. It has TONS of tips and creative flavor ideas!
- Air Fryer Pumpkin Seeds
- Cinnamon Sugar Pumpkin Seeds
- Ranch Pumpkin Seeds
- Old Bay Pumpkin Seeds
- Spicy Pumpkin Seeds
- Garlic Pumpkin Seeds
- Garlic Parmesan Pumpkin Seeds
P.S. I've got lots more pumpkin recipes for you try, too! You'll find everything from sweets, like these Pumpkin Chocolate Chip Cookies and these Pumpkin Cake Pops, to savory recipes, like this Pumpkin Couscous Salad and this Pumpkin Pizza, even breakfast recipes, like this irresistible Baked Pumpkin Oatmeal!
Frequently Asked Questions (FAQs)
You do not need to soak pumpkin seeds before roasting. While some recipes call for soaking the seeds (supposedly to make them easier to digest), you don't need to soak the seeds unless they upset your stomach.
Roasted pumpkin Seeds are a fall snack that's actually good for you! They contain antioxidants, minerals, healthy fats, protein, and have other benefits, too. Check out this article from Health magazine to learn more.
While pumpkin seeds can technically be eaten raw, they'll taste much better when roasted first. Mix raw seeds with olive oil and seasonings, then bake them, stirring every 5 minutes until they're toasted and crisp throughout.
The easiest way to clean pumpkin seeds is to work with one small piece of pulp at a time. Brush off any seeds hanging from the pulp first, then gently squeeze the pulp to push out the remaining seeds.
If your pumpkin seeds are chewy after roasting, you haven't baked them for long enough. Return the seeds to the oven, then continue roasting until they are crunchy throughout (stirring and checking at five minute intervals).
Pumpkin seeds can sit out for a few hours, or even overnight, before roasting. This helps dry the exterior of the seeds, which you want to do before baking anyway. If you're not planning to roast the seeds that same day, transfer them to an airtight container, then refrigerate them.
Pumpkin Seeds have a mild, slightly nutty taste. Their neutral flavor means that they will taste like whatever spices you use to season them.
The pumpkin seeds from jack-o'-lanterns and the pepitas that you find in grocery stores are two separate things. While both are pumpkin seeds, pepitas come from a specific type of pumpkin (they are not hulled seeds).
Pumpkin Spice Pumpkin Seeds
- Preheat oven to 350 degrees.
- Separate pumpkin seeds from pulp, then transfer seeds to a baking sheet. Let dry for at least 30 minutes.
- Drizzle seeds with olive oil and sprinkle with salt. Mix well.
- Roast seeds, stirring every five minutes, until they're toasted and crispy (about 20 to 25 minutes).
- While seeds bake, combine pumpkin pie spice and sugar in a medium bowl.
- When seeds are finished cooking, transfer to bowl with sugar-spice mixture. Mix well. Add additional salt to taste, if desired.
- Let seeds cool, then store any leftovers in an airtight container until ready to eat. Enjoy!
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg