Roasted Pumpkin Spice Pumpkin Seeds

Even though it’s November, we’re still thoroughly enjoying all things pumpkin over here! I feel like pumpkin season went by so fast this year, and I’m not ready to switch over to Christmas quite yet. After Thanksgiving it’s a totally different story, though! ;)

On one of our pumpkin patch trips this year, we got a big pumpkin (per James’s request) that we then carved. It was such a fun afternoon watching the kids squish and squelch the insides of the pumpkin, and see their awe when the Jack-O-Lantern face was finally carved. I love fun days like those, spent making sweet memories with my little family.

As we were carving the pumpkin, I thought it would be fun to roast the pumpkin seeds! And they turned out so yummy that I couldn’t resist sharing it with y’all. :)

Even if you don’t have a freshly carved pumpkin, you can always make this recipe with pumpkin seeds you pick up at the store. Just cut down on the cook time, since you don’t have to dry out the seeds as well.

Roasted Pumpkin Spice Pumpkin Seeds

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Happily the Hicks

Print Recipe

Pin Recipe

Description

Simple, sweet and crunchy, these Roasted Pumpkin Spice Pumpkin Seeds are your new favorite fall treat!

---

Ingredients

Units USM Scale 1x2x3x

2 cups raw pumpkin seeds (not pepitas)

1 Tbsp coconut oil, melted

1/2 tsp salt

2 Tbsp brown sugar

1 Tbsp pumpkin pie spice

1 Tbsp cinnamon

Cook Mode Prevent your screen from going dark

---

Instructions

Remove the seeds from the pumpkin, making sure to clean off as much pulp as possible.

Rinse them off in a colander, then pat to dry with some paper towels.

In a bowl, mix together the oil, salt, sugar and spices. Add the seeds and mix until they are all coated.

Dump the seeds on to a pan lined with parchment paper. Bake at 350 for 35-45 minutes, stirring every 15 minutes, until the seeds have crisped up and the sugar mixture is nice and crunchy. They’ll be dry and toasted.
**If you are using dry seeds from the store, reduce cook time to about 15-25 minutes!**

Let them cool completely on the pan, then store in an airtight jar in a cool and dry place for up to one week.

Notes

These are so good mixed together with some nuts for a yummy fall treat! You can also use them on top of some yogurt, or as a tasty addition to your favorite granola.