Pumpkin Spice Seed Extravaganza

Pumpkin Spice Seed Extravaganza

Crunchy roasted pumpkin seeds coated in warm cinnamon spice and a hint of sweetness.

Total 1 hr 30 min Makes 2 cups Calories 145/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Raw pumpkin seeds are cleaned, tossed in melted butter and a pumpkin spice sugar blend, then slow-roasted until crisp and golden. This snack makes good use of seeds scooped from a fresh pumpkin and works well for fall gatherings or a crunchy topping for salads and oatmeal.

Ingredients

  • 2 cups raw pumpkin seeds, cleaned and separated from pulp
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon vanilla extract

Method

  1. Rinse the pumpkin seeds in a colander under cool water, rubbing off any clinging pulp and strings, then drain well.

  2. Spread the seeds on a clean towel and pat dry, then let them air-dry at room temperature for 20 minutes.

  3. Preheat the oven to 300°F and line a 9x13-inch baking sheet with parchment paper.

  4. In a medium bowl, whisk together the melted butter, sugar, pumpkin pie spice, cinnamon, sea salt, and vanilla extract until combined.

  5. Add the dried pumpkin seeds to the bowl and toss until evenly coated in the spiced butter mixture.

  6. Spread the coated seeds in a single layer on the prepared baking sheet.

  7. Roast in the preheated oven, stirring every 10 minutes, until the seeds are golden brown and crisp.

  8. Remove from the oven and let cool completely on the baking sheet before serving or storing in an airtight container.

Rate this recipe

★ 3.2 (1)

Pumpkin Spice Seed Extravaganza

Raw pumpkin seeds are cleaned, tossed in melted butter and a pumpkin spice sugar blend, then slow-roasted until crisp and golden. This snack makes good use of seeds scooped from a fresh pumpkin and works well for fall gatherings or a crunchy topping for salads and oatmeal.

1 hr 30 min 2 cups 145 cal

Ingredients

  • 2 cups raw pumpkin seeds, cleaned and separated from pulp
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon vanilla extract

Method

  1. 1

    Rinse the pumpkin seeds in a colander under cool water, rubbing off any clinging pulp and strings, then drain well.

  2. 2

    Spread the seeds on a clean towel and pat dry, then let them air-dry at room temperature for 20 minutes.

  3. 3

    Preheat the oven to 300°F and line a 9x13-inch baking sheet with parchment paper.

  4. 4

    In a medium bowl, whisk together the melted butter, sugar, pumpkin pie spice, cinnamon, sea salt, and vanilla extract until combined.

  5. 5

    Add the dried pumpkin seeds to the bowl and toss until evenly coated in the spiced butter mixture.

  6. 6

    Spread the coated seeds in a single layer on the prepared baking sheet.

  7. 7

    Roast in the preheated oven, stirring every 10 minutes, until the seeds are golden brown and crisp.

  8. 8

    Remove from the oven and let cool completely on the baking sheet before serving or storing in an airtight container.