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Pumpkin Seeds Two Ways - Sweet and Spicy

Pumpkin Seeds Two Ways - Sweet and Spicy

By Botanical Interests
Photograph courtesy of Botanical Interests

After readying your pumpkin for carving, don't toss the seeds! Bake them into a fresh autumn treat that's so yummy, it won't last long! Just separate the seeds from the pulp, place in a colander, and give them a quick wash. Here is an easy recipe for sweet or savory roasted pumpkin seeds.

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Sweet Seasoning Mix


  • 1 cup pumpkin seeds
  • 1 tbsp butter
  • ¼ tsp vanilla
  • 1 tbsp sugar
  • 1 tsp cinnamon
  • ½ tsp salt

Spicy Seasoning Mix


  • 1 cup pumpkin seeds
  • 1 tbsp olive oil
  • 1 tsp cayenne
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp Cajun seasoning (optional)


  1. Bring a pot of water to a boil.
  2. Add pumpkin seeds and boil for 10 minutes (boiling softens the shells and plumps up the seeds, making the toasted seeds crisp and not tough).
  3. Dry fresh pumpkin seeds for 24 hours by laying them out on a baking sheet at room temperature with good air circulation.
  4. Heat oven to 350°F.
  5. Toss seeds with flavor profile ingredients.
  6. Spread on baking sheet in a single layer. If making both recipes, keep separate on baking sheet (or mix them if you like a surprise in each bite!)
  7. Bake for 10 minutes, rotate sheet, and bake another 5 minutes until golden brown and crisp.

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