Sweet and Spicy Pumpkin Seeds
Learn how to make the BEST Spicy Sweet Roasted Pumpkin Seeds ... it's super easy, and they make an irresistible fall treat!
Servings: 16 servings
Calories: 29kcal
Ingredients
- 1 cup pumpkin seeds
- 1 tablespoon extra virgin olive oil
- kosher salt
- 1 tablespoon granulated sugar
- 1 teaspoon pumpkin pie spice
- dash cayenne (or to taste)
Equipment
Instructions
- Preheat oven to 350° F (175° C).
- Transfer pumpkin seeds to a baking sheet. Let dry for at least 30 minutes (or up to overnight).
- Drizzle seeds with olive oil and season generously with salt. Mix well.
- Bake seeds, stirring every 5 minutes, until toasted and crisp (about 20 to 25 minutes).
- While the seeds cook, stir sugar and pumpkin pie spice together in a medium bowl.
- When the seeds are done cooking, add them to the sugar mixture. Mix well.
- Let seeds cool, then store in an airtight container until ready to eat. Enjoy!
Notes
Scaling the Recipe - You'll get different amounts of seeds depending on the size and type of pumpkin you use. You can easily scale this recipe up (or down) though, if needed. Simply double or triple the oil and add more seasoning.
Cleaning the Seeds - To clean the seeds, brush off any seeds hanging from the pulp. Then squeeze the pulp to remove the remaining seeds.
DIY Pumpkin Spice Seasoning - If you'd like to make your own Pumpkin Pie Spice, stir together the following spices:
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Nutrition
Calories: 29kcal
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