Roasted Pumpkin Seeds

pumpkin seeds
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 0 mins
  • Cook: 45 mins


Mole Spiced
2cups dried pumpkin seeds
3tablespoons brown sugar
1teaspoon cinnamon
1tablespoon ancho chili powder
3tablespoons cocoa
1tablespoon finely ground coffee beans (not instant coffee)
2tablespoons butter, melted
1/2teaspoon coarse salt
Sweet and Salty:
2cups dried pumpkin seeds
2tablespoons melted butter
3tablespoons brown sugar
1/2teaspoon coarse salt
1/2teaspoon cinnamon
Spicy Herbed:
2cups dried pumpkin seeds
1tablespoon chipotle chili powder
1/2tablespoon onion powder
2tablespoons sesame oil
1tablespoon dried parsley
1/2teaspoon coarse salt


  1. Dry pumpkin seeds in 300F oven for 30 minutes. Then toss with seasonings and roast at 350F for 15 minutes or until fragrant and crisp. Makes 2 cups.

Nutritional Info *per serving

  • Calories 200
  • Fat 25g
  • Cholesterol 10mg
  • Sodium 170mg
  • Carbohydrate 12g
  • Fiber 2g
  • Protein 11g
  • 3 Fresh Pumpkin Recipes from One Pumpkin | Pedoman Praktis Fat Loss

    […] one 5-6 pound pumpkin in half horizontally and remove the stem and seeds (Keep the seeds for roasting!). making use of a vegetable peeler, remove the peel from among the pumpkin halves. Leave the peel […]

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    […] Roasted Pumpkin Seeds […]

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    […] Prepare this favorite snack in three new ways: mole spiced, sweet and salty, or spicy herbed. With so many options, you’ll have no shortage of snack time fare for the season. Find the recipe here. […]

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