One of my favorite things about pumpkin season and Halloween and craving pumpkins are those seeds you scoop out! I remember making roasted seeds as a kid and loving them.
I remember having bowls and bowls of seeds and pumpkin guts – hands squishing through the bowl to fish out the seeds. My mom would roast them up one way or another and we’d snack on them forever. They’re the best.
The other day I roasted up two little sugar pumpkins to make some homemade pumpkin puree. I had all these seeds leftover and as I was about to toss them but then I thought nooo wait!! I need to roast these babies up!
I was eating these handful after handful and then Jaryd came home and threw them on top of his salad and we were all super into them. I’m secretly counting down the days until we carve the pumpkins out front so we can have TONS of seeds to roast up. I’m really feeling them this year.
So let’s make some Sweet + Spicy Roasted Pumpkin Seeds! Once you make one batch you will NOT be able to stop. You’ll be eyeing everyone’s pumpkin on their doorsteps liiiike… you gonna use that pumpkin? With all those pumpkiny seeds inside? I can take that off your hands…
They’re super simple. Once you scoop out all the seeds from your pumpkin, place them in a colander in the sink. Run the water over them occasionally and use your fingers to remove the seeds from any orange flesh. Discard the flesh and keep the seeds in the colander.
Once all the seeds are separated from the orange flesh, rinse the seeds and then spread them out on a paper towel for about 2 hours to dry. They don’t have to be completely dry, you just don’t want them to be super wet.
After about 2 hours, transfer them to a bowl. Mix the seeds with coconut oil, coconut sugar, salt, paprika, cinnamon, garlic powder, and ground pepper.
Spread them out on a baking sheet lined with parchment paper and roast for 25 – 30 minutes until golden brown and toasty. Transfer to a bowl and enjoy!
Recipe
Sweet + Spicy Roasted Pumpkin Seeds
Don’t throw out your seeds when you carve pumpkins this year! Make these Sweet + Spicy Roasted Pumpkin Seeds for a tasty and nutritious snack!
Ingredients
- 1/2 cup pumpkin seeds
- 1 teaspoon refined coconut oil
- 1 teaspoon coconut sugar
- 1/4 teaspoon sea salt
- 1/4 teaspoon smoke paprika
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground pepper
Instructions
- Preheat oven to 350F.
- Scoop out all the seeds from your pumpkin, place the seeds in a colander and put it in the sink.
- Run the water over the seeds occasionally and use your fingers to remove the seeds from any orange flesh.
- Discard the flesh and keep the seeds in the colander.
- Once all the seeds are separated from the orange flesh, rinse the seeds and then spread them out on a paper towel or clean dish towel for about 2 hours to dry.
- They don’t have to be completely dry, you just don’t want them to be super wet.
- After about 2 hours, transfer them to a bowl.
- Mix the seeds with coconut oil, coconut sugar, salt, paprika, cinnamon, garlic powder, and ground pepper.
- Spread the seeds out on a baking sheet lined with parchment paper and place them in the oven for 25 – 30 minutes until lightened browned and toasted.
- Transfer to a serving bowl and enjoy!
Hope you guys love these as much as I do!! Enjoy!! xo
I am not usually one to follow recipes and often times am left feeling disappointed when I do, but these little guys are no joke. Can. Not. Stop. Eating! They are seriously perfect in all the ways. We actually left our seeds out to dry for a day and a half so they turned out really crispy! I’ll be saving this recipe for always.
Yay!! That’s the best review ever!! Put the biggest smile on my face, thank you!! xo
Yummy! I added chili powder and cajun. Love this recipe! 20 mins in my oven was enough 🙂
Delish!! I’m so happy you enjoyed!! xo