Easy Roasted Pumpkin Seeds
These crunchy roasted pumpkin seeds are the perfect snack for fall with both savory and sweet flavor options.
recipesbynani.comWhen you are carving pumpkins or cleaning out a squash, do not throw those seeds away. They are so easy to roast at home and make for a wonderfully crispy treat that the whole family will love munching on during movie night.
My favorite thing about this recipe is how versatile it is. You can go the savory route with a punchy sour cream and onion vibe, or satisfy your sweet tooth with a cozy maple and cinnamon coating. Both are delicious and disappear from the bowl in minutes.
🧺 Ingredients
- 2 cups raw pumpkin seeds
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon dried dill
- 1/2 teaspoon onion powder
- 1/2 teaspoon sour cream powder or extra onion powder
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
👩🍳Instructions
- 1
Preheat your oven to 300 degrees Fahrenheit.
- 2
Rinse the pumpkin seeds well in a colander to remove the pulp and strings, then pat them completely dry with a clean kitchen towel.
- 3
Toss the dried seeds with the olive oil and salt on a large baking sheet.
- 4
Spread the seeds in a single layer and roast for 30 to 40 minutes, stirring halfway through, until they are golden and crunchy.
- 5
For the savory version, toss the warm roasted seeds with the dill, onion powder, and sour cream powder.
- 6
For the sweet version, drizzle the warm seeds with the maple syrup and toss with the cinnamon and nutmeg before letting them cool completely so the coating sets.
💡 Tips
Store your cooled seeds in an airtight container at room temperature for up to a week. If they lose their crunch, you can toast them in a low oven for a few minutes to bring it back. These are great sprinkled over a crisp autumn salad for extra texture.
Made this recipe? Let us know how it went.
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