Roasted Pumpkin Seeds

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 10/26/2020

Crunchy pumpkin seeds get dressed up in your choice of mole spice, sweet and salty or spicy herbed flavor blends.

Cook: 45 min
Serves: 8 Save

Ingredients (22)

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

Directions

  1. Dry 2 cups of pumpkin seeds in 300F oven for 30 minutes; remove and increase temperature to 350F.

  2. Toss seeds with your choice of seasonings and roast at 350F for 15 minutes or until fragrant and crisp.

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