Roasted Pumpkin Seeds

These Roasted Pumpkin Seeds are my new favorite fall snack. They are so easy to make, and very inexpensive. They are also pretty healthy. You are going to love this quick and easy snack.

Its pumpkin carving week and that means it’s time to make one of our favorite healthy snacks. We love saving our seeds after carving and roasting our pumpkin seeds, sprinkled with our favorite flavors.

Pumpkin seeds are awesome when added to granola or trail mix, and even better with topped with some amazing flavors like the two we are sharing today.

My kids even love eating these, and they are usually pretty picky. I also feel totally fine feeding these seeds to them because they are healthy.

It’s also a fun recipe to make with little hands. My kids loved helping me make these, and separating them from the pumpkin insides.

how long do these stay good for?

This recipe, depending on what seasoning you do, will determine how long they last. If you are putting a lot of seasoning and butter, or other sweeter flavorings, they will lose their texture a little quicker and become quite soft.

We recommend eating them within 7-10 days after making them. Chances are, they won’t last 7-10 days because they are so delicious.

We keep ours in an airtight container, and put them in the pantry, after we have served them for a day or two, on the table. They usually last nicely for about 7 days.

do the seeds need to dry out before i bake them?

For this recipe, not necessarily. We do pat ours dry, and let them drain after they have been soaking in the water for little bit, but I wouldn’t say you need to let them sit out and dry.

You also baste them with olive or coconut oil, so they will be getting a little damp either way. You can let them dry out a little, but we usually do this after they have baked, to allow them to get a little crunchy.

watch how to make another fall snack recipe, here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

I love almonds, but these Slow Cooker Cinnamon Almonds are changing the game. They are so sweet and so delicious. They are also made in the slow cooker, so it doesn’t get any easier than this. Watch how to make them, here:

looking for more fall snacks? here are a few of our favorite:

Serves: 4

Roasted Pumpkin Seeds

Roasted pumpkin seeds are an easy and healthy snack this Fall!

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

    Ranch Flavor:
  • 1 Cup Pumpkin Seeds
  • 1 Tablespoon Ranch Seasoning Mix
  • 1 Tablespoon Olive Oil
  • Cinnamon Sugar Flavor:
  • 1 Cup Pumpkin Seeds
  • 1 Tablespoon Olive Oil or Coconut Oil
  • 2 Tablespoons Brown Sugar
  • 2 Teaspoons Cinnamon

Instructions

  1. After removing seeds from the pumpkin, try removing most of the excess pumpkin from the seeds.
  2. In a large bowl, rinse and soak seeds in water for 5 minutes, allowing all extra pumpkin to sink to bottom of bowl. We like to stir the around a little with our hands to loosen some of the pumpkin that may be sticking.
  3. Pat dry seeds with dish towel.
  4. Preheat oven to 300 degrees, and line baking sheet with parchment paper.
  5. In a bowl, mix together seeds, oil, and which ever flavor you choose to do.
  6. Spread seeds evenly across baking sheet. If you are doing two flavors at once, be sure to keep the flavors separated. Avoid stacking seeds to make sure they roast evenly.
  7. Bake for 30 minutes, rotating and flipping halfway through.
  8. Let the seeds cool for about 15 minutes, allowing them to get crunchy.
  9. Serve and enjoy!
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