Roasted Pumpkin Seeds

Pumpkin seeds. Pepitas. Whatever you call 'em, we have three interesting ways to make 'em. Include these festive snacks on a cheese platter at your next dinner party or gift to friends throughout the holiday season.
Photography By Mark Boughton | August 26, 2015

Ingredients

Mole Spiced
  • 2 cups dried pumpkin seeds
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon ancho chili powder
  • 3 tablespoons cocoa
  • 1 tablespoon finely ground coffee beans (not instant coffee)
  • 2 tablespoons butter, melted
  • 1/2 teaspoon coarse sea salt
Sweet and Salty
  • 2 cups dried pumpkin seeds
  • 2 tablespoons melted butter
  • 3 tablespoons brown sugar
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon cinnamon
Spicy Herbed
  • 2 cups dried pumpkin seeds
  • 1 tablespoon chipotle chili powder
  • 1/2 tablespoon onion powder
  • 2 tablespoons sesame oil
  • 1 tablespoon dried parsley
  • 1/2 teaspoon coarse salt

Preparation

  1. Dry pumpkin seeds in 300F oven for 30 minutes.
  2. Then toss with seasonings and roast at 350F for 15 minutes or until fragrant and crisp. Makes 2 cups.

Ingredients

Mole Spiced
  • 2 cups dried pumpkin seeds
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon ancho chili powder
  • 3 tablespoons cocoa
  • 1 tablespoon finely ground coffee beans (not instant coffee)
  • 2 tablespoons butter, melted
  • 1/2 teaspoon coarse sea salt
Sweet and Salty
  • 2 cups dried pumpkin seeds
  • 2 tablespoons melted butter
  • 3 tablespoons brown sugar
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon cinnamon
Spicy Herbed
  • 2 cups dried pumpkin seeds
  • 1 tablespoon chipotle chili powder
  • 1/2 tablespoon onion powder
  • 2 tablespoons sesame oil
  • 1 tablespoon dried parsley
  • 1/2 teaspoon coarse salt
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