Roasted Pumpkin Seeds

Kitchen Tested
  • Yield 8 servings
  • Prep 0 mins
  • Cook 45 mins

Choose spicy, herbed or sweet-and-salty seasonings for pumpkin seeds.

pumpkin seeds
Mark Boughton Photography / styling by Teresa Blackburn


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



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