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Roasted Pumpkin Seeds
Erin Parker, The Speckled Palate
Afternoon snackers, pay attention. I've got the perfect fall-themed snack to get you through the work day: Roasted Pumpkin Seeds! Spicy, savory and delicious!
4.60
from
5
votes
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Servings
10
servings
Calories
219
kcal
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Ingredients
1x
2x
3x
1
lb.
raw pumpkin seeds
1
teaspoon
kosher salt
1
tablespoon
chili powder
½
teaspoon
cumin
1
teaspoon
honey
1
tablespoon
extra virgin olive oil
Equipment
Large mixing bowl
Rimmed sheet pan
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Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper, and spray lightly with cooking spray. Set aside.
Pour the pumpkin seeds into a large bowl.
Season with salt, chili powder and cumin and stir until the seasonings are coating the pumpkin seeds.
Mix the honey and extra virgin olive oil together, then drizzle over the pumpkin seeds and seasonings.
Stir until the seeds have been coated with the seasoning and oil mixtures.
Pour the seeds onto the prepared baking sheet, and transfer to the oven.
Bake for 30-35 minutes, or until the seeds have toasted but not burned.
Cool to room temperature, then enjoy!
Notes
Store in glass food storage containers in the fridge for up to two weeks. Store on the countertop in a similar container for a few days.
Nutrition
Serving:
1
serving
Calories:
219
kcal
Carbohydrates:
25
g
Protein:
9
g
Fat:
10
g
Saturated Fat:
2
g
Polyunsaturated Fat:
8
g
Sodium:
157
mg
Fiber:
9
g
Sugar:
1
g
Keyword
afternoon snack, easy pumpkin seeds, easy roasted pumpkin seeds, fall dessert, Halloween snack, pumpkin recipe, pumpkin seed recipe, roasted pumpkin seeds, snack, snacks, Vegetarian
Course
Snack Time
Cuisine
American
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