Sweet and spicy roasted pumpkin seeds are a yummy fall snack recipe on their own. These delicious roasted pumpkin seeds are a great way to jazz up an autumn salad or a cozy bowl of your favorite fall soup or even in an autumn trail mix or granola.

No pumpkin? No problem. Because this is the month of pumpkin patches. I love adding the roasted seeds to everything this time of year. They are awesome in snack mixes and taste fantastic in pumpkin granola.

They are also so, so good for a little crunch on top of this roasted butternut squash soup. I have been loving that sweet spicy combo lately.

Like these sweet and spicy roasted pumpkin seeds. The hardest part is cleaning out the pumpkins and let me just tell you, if you have a kid that likes messes this is exactly how you should put that to use.

After that, you just combine a few spice, a little something sweet and some olive oil and toss the seeds together. Then into the oven they go for a quick bake then enjoy them on their own or add them to all the fall food because you can and they are fabulous.

If you have butternut squash on hand, you can try these savory roasted butternut squash seeds. In terms of hardware, this recipe is a bit different because you are carving a pumpkin.

You will need either a good knife and spoon to scoop out the pumpkin insides or a pumpkin carving kit. I like to put the seeds in a colander and rinse them under water.

Pat them dry and then add them to a bowl and toss with the olive oil, honey and spices. Bake them for minutes, flipping them once halfway through. Remove from the oven and let them cool. Then store the roasted pumpkin seeds in an airtight container or jar on the counter for up to a month.

For longer storage, you can refrigerate the airtight container for up to 3 months or freeze a sealed freezer bag of roasted pumpkin seeds for up to 6 months.

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I really like using this sweet and spicy pumpkin seed recipe to roast up the butternut squash […]. Thanksgiving Recipes You Don't Want to Miss Berly's Kitchen. Okay, these look delicious! It was delicious. Pumpkin are my favorite kind of seeds. I love most, if not all, others as well, but pumpkin seeds bring back memories of Fall.

I can still feel the warmth of the kitchen, and hear the wind howling outside, along with the scents of the goodies being cooked. I love making my own seeds, because it conjures up all of these memories and the end result is a delicious and nutritious treat.

My kitchen will be filled with the scents of the season. I love eating pumpkin seeds. Although there are times when it is a miss more than a hit. Pumpkin seeds are amazing, definitely my favorite type of food in autumn! I love having pumpkin soup as well, but nothing compares to toasted and seasoned pumpkin seeds.

Never tried, though I thought about it for a while. Embellishing the soup with seeds may be a good idea, especially if you say it tastes delicious. With the over abundance of pumpkin everything at this time of year, I love the simplicity of using the seeds!

I never thought about adding the different flavors and am excited to try the sweet and the curried. I also love that they are a easy, healthy snack that I can give my toddler. We are carving pumpkins tonight and will definitely be trying these recipes. These look delicious!

Going to make pumpkin carving a whole lot more fun this year. The recipes on your site are amazing. Thank you for all the new ideas of things to make for my family. We make these almost every year.

I never quite liked them much and I think it is because we were using seasoning salt. I was going to just roast them plainly with a bit of salt, but your recipe has inspired me to be more adventurous.

I can see them being a real favourite with the family! I used to eat these as a child, but never knew how they were made. One of my favorite things about fall is toasting pumpkin seeds. I love eating them as snack. I usually buy a lot of pumpkins during the fall and bake the seeds with a little salt in the oven.

I usually make enough to last me until spring. I do it right in a pan over the stove. I season them almost exactly like your curry ones, but I use turmeric instead of curry powder.

I like the other ideas for seasoning. These are so easy to make! I love pumpkin seeds too. I was always worried about making my own in fear that I would mess them up.

Thank you for sharing this. I now know what and how to make is awesome snack. My daughter will have fun helping me make them too 🙂. This is both a really simple and really healthy snack. I love heat, so the Sweet and Spicy version would be my go-to choice. Thank you! My mother and I used to make these every fall and they were so delicious.

I remember having them at school Halloween parties back when you were allowed to bring homemade goodies.

However, I tried to make the last year, I was feeling nostalgic, and I messed them up. I am excited to make them again. Also, I never thought about trying them with different spices. Looks like I will be buying a number of pumpkins this year so I can try them all. Pumpkin seeds are delicious and very good for you.

The different spices are perfect for these seeds. I usually love sunflower seeds the best…never tried pumpkin seeds. I love the seasoning combinations……they seem really great. Adds much flavor to the seeds. pumpkin seeds are both a very economical snack as well as nutritious.

Protein, many minerals, as well as Omega Fatty acids, and the big benefit of the pumpkin seeds is that they are really ´leftovers´ of the reason we bought the pumpkin in the first place. My preferred method of cooking is either just with salt, or with brown sugar.

They make a great snack for movie night! Roasted punkin seeds are the best! The more mature the punmkin the more plump the seeds.

I just rinse the seeds and put them on a baking sheet on a baking tray with plain salt and heat them at about Celsius. As soon as pumpkin season comes around I shall come back to this recipe. We always buy pumpkin seeds at the market -the ready-to-eat ones.

Then whenever we use pumpkins for whatever recipe it may be, we always throw away the seeds. I have no idea why it took me a lot of time before I thought of searching about how to actually make them. And voila, here I am 🙂 Thanks for the recipe! Thanks again~. I have been looking for a simple pumpkin seed recipe!

I have actually never made them before, but we are taking the kids to the pumpkin patch this year and would love to make the seeds with the kids.

Sounds delicious! This recipe looks good, simple too!

Allow the seeds to cool completely before storing. Roasted pumpkin seeds can be stored in an airtight container at room temperature for up to two weeks or in the fridge for up to two months. This simple recipe allows for countless flavor combinations, both sweet and savory.

Here are just a few favorite ingredients you can use to season and sweeten pumpkin seeds :. Pumpkin seeds can be used for more than just snacking straight out of the bag although, we do recommend that, too.

Try mixing them into homemade granola , using them as a garnish for squash soup , adding them to trail mix , sprinkling them over baked goods , folding them into hummus , or using them as a salad topper. Editorial contributions by Melanie Fincher. Preheat oven to degrees F degrees C and gather ingredients.

Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Measure content performance. Understand audiences through statistics or combinations of data from different sources. Develop and improve services. I love that this recipe a combo of sweet and spicy!

One change…use SHELLED pumpkin seeds!! The BEST pumpkin seeds recipe! My kids love these for an afternoon snack! Love these! They make a great fall hiking snack! OMG yassssss! These had just the right amount of spicy for me. Also made a batch without the spice for my kids and they gobbled them right up.

These were delicious! These are the yummiest pumpkin seeds I have ever eaten! I love that the butter and sugars caramelize and make them extra crispy.

They are addicting! Skip to content. Jump to Recipe. Are pumpkin seeds junk food? Is it safe to eat raw pumpkin seeds? Are pumpkin seeds gluten-free? How do I store leftovers? Can you use parchment paper? Yes, that definitely will make clean up a lot easier. Fall Recipes Pumpkin Coffee Cake.

Harry Potter Recipes Pumpkin Pasties. Desserts Pumpkin Pie. Desserts Pumpkin Chocolate Chip Cookies. Roast the seeds while you're carving your Jack-O'-Lanterns and you'll have a yummy, healthy snack by the time you're done. Print Pin Rate. Prep Time 5 minutes mins. Cook Time 45 minutes mins. Total Time 50 minutes mins.

Course Snack. Cuisine American. Servings 8. Ingredients 1x 2x 3x. Instructions View Step Photos Hide Step Photos. Preheat oven to degrees. Thoroughly wash and pat dry pumpkin seeds then place them in a medium-sized bowl.

I have been loving that sweet spicy combo lately. Like these sweet and spicy roasted pumpkin seeds. The hardest part is cleaning out the pumpkins and let me just tell you, if you have a kid that likes messes this is exactly how you should put that to use.

After that, you just combine a few spice, a little something sweet and some olive oil and toss the seeds together. Then into the oven they go for a quick bake then enjoy them on their own or add them to all the fall food because you can and they are fabulous.

If you have butternut squash on hand, you can try these savory roasted butternut squash seeds. In terms of hardware, this recipe is a bit different because you are carving a pumpkin.

You will need either a good knife and spoon to scoop out the pumpkin insides or a pumpkin carving kit. I like to put the seeds in a colander and rinse them under water. Pat them dry and then add them to a bowl and toss with the olive oil, honey and spices. Bake them for minutes, flipping them once halfway through.

Remove from the oven and let them cool. Then store the roasted pumpkin seeds in an airtight container or jar on the counter for up to a month.

For longer storage, you can refrigerate the airtight container for up to 3 months or freeze a sealed freezer bag of roasted pumpkin seeds for up to 6 months. Sprinkles of Real Life: 24 Week Bumpdate and Maternity Photos.

This site uses Akismet to reduce spam. Learn how your comment data is processed. I really like using this sweet and spicy pumpkin seed recipe to roast up the butternut squash […]. Thanksgiving Recipes You Don't Want to Miss Berly's Kitchen.