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Sweet and Salty Roasted Pumpkin Seeds are the perfect autumn snack to add to the Jack-O-Lantern carving fun! Roasted in butter with cinnamon, brown sugar and a hint of salt, they are the perfect balance of salty and sweet! Happy Halloween!
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Carving pumpkins every year with the kids is so much fun, but it's so much more than just the carving! Sweet and Salty Roasted Pumpkin Seeds just add to the fun of the day!
First, it's the field trip, skip the grocery store parking lot and buy your pumpkins from someone, anyone, growing them locally. Why?
First, because it's just a fun trip! We got ours from a road-side truck, on a beautiful autumn day on a lovely country drive! Second, because you can probably trust that they are organic, and not sprayed with chemicals.
With that in mind, let the kids carve away, but sort what's in the "pumpkin guts bowl" before you toss it.
Pull out the chunks they discard from the triangle eyes and toothy smile, cut away the rind and roast them with olive oil and salt at 375° until soft. Mash up this roasted pumpkin for Pumpkin Protein Waffles or Chocolate Pumpkin Muffins for a fall treat!
If you bought your pumpkins at a local pumpkin patch or roadside garden or farm, you don't need to worry whether your pumpkins are considered pie pumpkins or edible pumpkins or jack-o-lantern pumpkins.
The seeds are perfect for roasting and the cut outs are fine to eat.
Ingredients
- Pumpkin seeds
- Butter
- Brown Sugar
- Cinnamon
- Salt
Instructions
Step 1 - Separate the seeds from the guts, but don't worry about removing every bit of the orange pulp, it's actually delicious when roasted!
Step 2 - Preheat oven to 325° convection bake. In a bowl or glass measuring cup, melt the butter in the microwave, then mix in the brown sugar, cinnamon and salt and coat the seeds completely with the mixture. Use your hands!
Step 3 - Spread the seeds on a sheet pan and bake, you can line it with parchment paper or just right on the pan. Check and stir after 15 minutes, then every 5 minutes after that.
They should take about 25 to 40 minutes total and are done when they look toasted, a bit dried out and crisp when you taste one! Allow them to cool, they will crisp up more as they sit.
Storage - Eat right away or store in a jar or airtight container on the counter for 1 to 2 weeks.
Top Tip
The cooking time can vary depending on how wet the seeds are, and the seed's size. Check often after 25 minutes, when they look a little toasty, they're done. Don't burn!
More Favorite Recipes for Fall!
Happy Halloween!
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Sweet and Salty Roasted Pumpkin Seeds
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Print Pin RateIngredients
- 2-3 cups pumpkin seeds from 2 carving pumpkins
- 2 Tablespoons butter melted
- 2 Tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 325° convection bake.
- Remove as much of the orange pulp from the seeds as you can. Don't worry about removing all the pulp, it's actually delicious when roasted.
- In a bowl or glass measuring cup, melt butter in the microwave, then mix in the brown sugar, cinnamon and salt and coat seeds completely with the mixture, use your hands!
- Spread seeds on a sheet pan, you can line it with parchment paper or not, and bake. Check and stir after 15 minutes, then every 5 minutes after that. They should take about 25 to 40 minutes total. Allow to cool and store in a jar or airtight container on the counter for 1 to 2 weeks.
Notes
- The cooking time can vary depending on how wet the seeds are, and the seed's size. Check often after 25 minutes, when they look a little toasty, they're done. Don't burn!
- Seeds will crisp up more as they cool!
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