Roasted Pumpkin Seeds, Two Ways

Roasted pumpkin seeds are my favorite by-product of our family’s pumpkin carving tradition at Halloween. Whether we make them savory or sweet, it is often just a matter of hours before they’re gone! Try the savory version, seasoned with garlic, parmesan, and Italian herbs. Or, if you’ve got a sweet tooth, you might prefer the candied version made with brown sugar and cinnamon. If all else fails, try making them both. You won’t be disappointed!

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What Are Roasted Pumpkin Seeds?

Roasted pumpkin seeds are a traditional American autumn snack, especially in late October when families carve pumpkins for Halloween. After the pumpkins are scooped in preparation for carving, the seeds are separated from the pulp. After being cleaned, the seeds are seasoned and roasted in the oven until they’re golden brown. They are eaten shells and all.

Pumpkins are thought to be native to North America, but there is evidence of pumpkins being grown in Mexico as far back as 7000 BC. Their seeds have been used for medicinal purposes throughout history, and we know today that they provide many health benefits. Besides containing a wealth of nutrients and antioxidants, they can lower blood sugar levels and even help with cardiovascular health.

What’s the Difference Between Pumpkin Seeds and Pepitas?

Some people interchange the terms pepitas and pumpkin seeds, but they are actually slightly different. Pumpkin seeds are what comes out of a pumpkin, usually white or cream in color. To prepare, they’re roasted in the shell.

But pepitas are seeds from specific types of pumpkins, usually oilseed or Styrian. Pepitas are not roasted in the shell, either. Instead, they have no hull. They are ready to eat (with no shell) as soon as they are scooped from the pumpkin. They can also be roasted. Pepitas are often found in Mexican dishes.

Are the Savory or Sweet Seeds Better?

This is always a big debate in our house. Almost as soon as the pumpkin carving kits are out, the arguing begins about which type of seed should be made first. Both styles of roasted pumpkin seeds are delicious…they’re just different.

The Sweet Seeds

Our sweet roasted pumpkin seeds are almost candied and go down great with a cup of hot mulled apple cider. These little beauties are made with butter, brown sugar, and cinnamon, then dusted with granulated sugar while they’re still warm. The brown sugar caramelizes in the oven, coating each seed and bringing caramelly goodness to you when you eat them. And trust me, you can’t eat just one!

The Savory Seeds

Our favorite savory roasted pumpkin seeds are inspired by Italian flavors. After coating the seeds with melted butter, I season them with Italian seasoning, garlic salt, and grated Parmesan cheese. We love the salty pop of these roasted seeds. The best part of these is the Parmesan. It mellows the flavor, making them pretty addictive.

The Verdict

There’s never a clear winner in the Annual Savory or Sweet Roasted Pumpkin Seed Debate. As it’s always best to do in a tie, we crown both varieties as winners! A batch of each graces the table by the end of the Great Pumpkin Carving Night, but they never last until morning!

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Directions

• Preheat the oven to 350 F. Then, separate the seeds from the pumpkin pulp and rinse them with cold water. There’s no fast and easy way to do this. It’s just a matter of physically picking the seeds out. I put them right into a colander, then run them over to the sink to rinse them. Pat them dry, then place them in a bowl. Set them aside.
• Prepare your seasoning mix. Whether you’re making savory or sweet seeds, your seasoning needs to be ready to go. Combine the dry elements in a small dish or cup and set aside.
• Melt the butter and pour over the prepared pumpkin seeds. Stir it up to coat all the seeds with butter, otherwise the seasoning won’t stick.
• Add the seasonings to the seeds. Again, stir them thoroughly so each seed becomes coated with seasoning. If the seeds aren’t as coated as you’d like them to be, you can always make another batch of seasoning and stir that in, too.
• Spread the coated seeds on a greased cookie sheet. Try to spread them out as much as possible so they bake evenly.
• FOR SAVORY SEEDS: Bake in preheated 350 F oven for ten minutes, then use a spatula to turn and stir seeds around. Bake for another ten minutes. They are ready when they are dry and lightly browned.
• FOR SWEET SEEDS: Bake in preheated 350 F oven for ten minutes, then use a spatula to turn and stir seeds around. Bake for another ten minutes and do the same. You may need to turn them and bake for a third period of ten minutes. When they are done, they will look caramelized and sticky. Immediately after pulling them out of the oven, sprinkle them with granulated sugar, turn, and sprinkle again.
• Allow seeds to cool on the cookie sheet. When you are able to handle them, you may need to separate seeds by hand if they’ve gotten stuck during the cooling process. Seeds are ready to eat as soon as they are cooled.
  

What Else Can I Make From Pumpkin?

• For a sweet treat, try Pumpkin Sheet Cake
• Feel warm and cozy from the inside out with Creamy Pumpkin Soup
• Learn how to make your own fresh Pumpkin Puree

Roasted Pumpkin Seeds, Two Ways

Recipe by Chicken Soup with DumplingsCourse: Appetizers and Snacks, RecipesDifficulty: Easy

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Whether you make your pumpkin seeds savory or sweet, one thing is for sure. It’ll just be a matter of hours before they’re gone!

Ingredients

• 2 cups pumpkin seeds

• 4 tablespoons butter

• FOR SAVORY SEEDS

• 1 teaspoon Italian seasoning

• 1 teaspoon garlic salt

• 1/4 cup grated parmesan cheese

• FOR SWEET SEEDS

• 3 tablespoons brown sugar

• 1/2 teaspoon cinnamon

• Granulated sugar for sprinkling when seeds are done

Directions

• Preheat oven to 350 F.
• Separate pumpkin seeds from pulp and rinse with cold water. Pat dry and place in a bowl. Set aside.
• Prepare seasoning mixture. For savory seeds, combine Italian seasoning, garlic salt, and grated parmesan cheese in a small bowl. For sweet seeds, combine brown sugar and cinnamon in a small bowl. Set aside.
• Melt butter and pour over seeds. Stir to coat.
• Pour seasoning mix over seeds. Stir to coat.
• Spread seeds on a greased cookie sheet.
• FOR SAVORY SEEDS: Bake in preheated 350 F oven for ten minutes, then use a spatula to turn and stir seeds around. Bake for another ten minutes. They are ready when they are dry and lightly browned.
• FOR SWEET SEEDS: Bake in preheated 350 F oven for ten minutes, then use a spatula to turn and stir seeds around. Bake for another ten minutes and do the same. You may need to turn them and bake for a third period of ten minutes. When they are done, they will look caramelized and sticky. Immediately after pulling them out of the oven, sprinkle them with granulated sugar, turn, and sprinkle again.
• Allow seeds to cool on the cookie sheet. When you are able to handle them, you may need to separate seeds by hand if they’ve gotten stuck during the cooling process. Seeds are ready to eat as soon as they are cooled.

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