There’s nothing better than making fall desserts with homemade pumpkin purée—until you get stuck with a bowl of pumpkin guts you don’t know what to do with. After all that scooping, you might as well put those pumpkin seeds to good use and roast them for a delicious source of protein that’s shelf-stable for weeks… if it’ll last that long for you! We usually make a few batches each autumn and still find ourselves wanting more by the end of winter.
If you haven’t tried them yet, roasted pumpkin seeds are a fun and easy way to get the most out of your seasonal pumpkins. Did you know that you do not need to rinse the seeds after being removed from the pumpkin? Using sweeter pumpkin varieties like Jarrahdale ensures a sweeter taste, and leaving the seeds sticky means herbs and brown sugar will stick better before baking.
- 1.5 tbsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp allspice
- 1 tsp. salt
- 3-4 tbsp. brown sugar
- 1.5 cups pumpkin seeds
These measurements are recommended for roughly 1.5 cups of uncooked pumpkin seeds, though it’s a very forgiving recipe and can be adjusted to better fit how many seeds come from your pumpkin. If you are particularly fond of cinnamon like me, feel free to add an extra half teaspoon of cinnamon, though its flavor is prevalent regardless of this change.
If you are working with a more bitter variety or washed your seeds and are concerned about missing that extra pumpkin flavor, mix in a teaspoon of pumpkin spice.
- Scoop the seeds from the pumpkin of your desired variety.
- Preheat your oven to 325F
- Remove the majority of the pumpkin guts from the seeds by hand or by rinsing them with cool water if preferred.
- If rinsed, gently dry before further handling. Set aside in a deep bowl lined with a towel.
- Mix brown sugar, allspice, cinnamon, and nutmeg in a separate container. Stir well to combine.
- Sprinkle the sugar mixture over your bowl of seeds and toss to coat evenly.
- Line a baking sheet with parchment paper and spread the seeds evenly on the paper.
- Bake for about 15-20 minutes, stirring with a spatula every 5 minutes. Sprinkle the salt over the seeds at the first 5-minute mark.
- Roast until golden brown and enjoy!
Roasted pumpkin seeds can last for quite a while in a sealed container. I prefer to keep ours in a glass jar and they can keep for up to four weeks, though I doubt they’ll last that long once you see how tasty they are.
Roasted pumpkin seeds are an incredibly versatile snack that can be served any time of day. Spruce up a charcuterie platter, add them to your morning oats, or just eat them plain while they’re still warm. If that sounds good but you can’t make a batch at the moment, just save this recipe for later!
Well, there you have it! An incredibly easy and delicious way to make the most of your pumpkins this season. If you’re looking for more pumpkin spice goodness, check out my Pumpkin Pie Bar recipe here or head over to the dessert page for year-round inspiration!