Roasted Pumpkin Spice Pumpkin Seeds
Roasted pumpkin seeds might be the most underrated seasonal recipe ever!
Here’s the thing that I think turns people off from roasting their own – the process of cleaning off fresh seeds and drying, seasoning and roasting them takes a REALLY long time.
If you’re willing and able–save the seeds when you carve your pumpkin and go for it! If not, you’ll want to pick up a bag of pumpkin seeds from Trader Joe’s like I did. (I’ve got a tremendous aversion to reaching my hands into pumpkin guts, so I absolutely had to use my own hack!).
Whatever method you choose, you’re going to love this crunchy, healthy, pumpkin spice-flavored snack.
Simple & Delish
Aside from your house smelling like cinnamon, cloves and nutmeg, this version of roasted pumpkin seeds tastes like fall fell into your mouth and threw a holiday party. To make the recipe you only need four ingredients, all available from Whole Foods, Sprouts, Trader Joe’s or Amazon.
We’re kinda obsessed with all our finds from Trader Joe’s. The only thing not there is the monk fruit I used, so feel free to sub in coconut sugar or Allulose, both of which Trader’s carries.
Pumpkin Seed Health Benefits
Pumpkin seeds are high in antioxidants and magnesium and contain a whole host of nutrients such as: vitamins K and E, copper, zinc and iron. They lower blood sugar levels and improve heart health, in addition to being high in fiber. If you decide to use the seeds from your Halloween pumpkin, be sure to clean the seeds well and dry the heck out of them for a day or two. And since these are nut-free, your kids can take them to school as a healthy snack…or…you can keep them all for yourself, like I did.
If you’re not a fan of roasted pumpkin seeds with salt, you should definitely give this sweet version a try.
The pumpkin pie spice gives just the right hint of fall flavors, and the monk fruit sweetener allows them to get nice as crunchy, while providing a more dessert-like quality. Adjust the sweetener to your liking. It’s possible to keep them on the savory-sweet side if you use less sweetener.
Roasted Pumpkin Spice Pumpkin Seeds
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Ingredients
- 2 tbsp melted coconut oil
- 2 cups pumpkin seeds (I used a bag from Trader Joe's)
- 1/3 cup granular monk fruit sweetener
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract (optional)
Instructions
- Heat oven to 325 degrees F. Line a cookie sheet with a silpat or parchment paper.
- Add the oil, seeds, monk fruit and pumpkin pie spice to a bowl and toss well. Add the vanilla, if using and toss again.
- Spread out in an even layer on the prepared cookie sheet. Roast for 20-22 minutes, stirring every 6 minutes or so. Remove from oven when golden brown. Cool completely and store in a sealed jar. These should remain crispy for a few days.
Let me know in the comments below if you’ll use fresh pumpkin seeds or use the store-bought hack! Oh, and if you’re looking for more yummy pumpkin recipes, you must try these Pumpkin Pancakes and this Healthy Pumpkin Spice Latte!
2 thoughts on “Roasted Pumpkin Spice Pumpkin Seeds”
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My family loves to make roasted pumpkin seeds – we usually make a savory kind with Worcestershire sauce and seasoning salt, but this sounds good too! Just a tip: in general, you DON’T need to clean your pumpkin seeds if you take them straight from the pumpkin! You can even leave a little bit of the stringy flesh on them, although you don’t want too much. It all bakes down in the roasting process and adds to the flavor. Although I’m not sure how it would go with a sweet recipe like this one, so perhaps for this recipe, cleaning them is value-additive!
This is such a simple yet delicious-sounding recipe. Thanks for sharing. I think this would also be a perfect cooking activity with kids — especially after scooping and carving a pumpkin together.