Sweet Spicy Roasted Pumpkin Seeds coated in savory brown sugar caramel that cools into candy-like roasted pumpkin seed clusters.
A classic fall family traditional roasted pumpkin seeds recipe that I’ve personally been making for over 10 years.
Fall family traditions
I am a sucker for traditions, so naturally all holidays are a big deal in my house.
In the fall we visit a u-pick pumpkin patch and let each family member choose whichever pumpkin their little heart desires.
A few days before Halloween the family table is covered with newspaper and the carving artistry begins. A big bowl for the pumpkin ‘guts’ is placed in the center.
I leave the pumpkin carving to Dad and the kids and instead focus on a supporting role – roasting the pumpkin seeds!
My family all loves roasted pumpkin seeds and they know that the more effort they put in, the faster the seeds will be done.
- Pumpkin seeds – Roasted pumpkin seeds are not difficult to make. BUT (full disclosure!) part of the reason why pumpkin seeds seem like such a special treat is because they do take a bit of effort in the form of retrieval. Pumpkin gut retrieval that is. Most people find it super icky to remove pumpkin guts and they have a hard time getting past the sliminess. If you can do it for the sake of this delicious, nutritious snack, absolutely DO IT. Otherwise, find someone else who likes to remove the pumpkin guts. Or as a last resort you can purchase whole unroasted seeds at the grocery store and skip right to seasoning and roasting.
- Butter – melted
- Brown sugar
- Worcestershire sauce
- Kosher salt – or substitute other large flaky salt
- Garlic powder
- Hot sauce – red pepper flakes or cayenne pepper powder for heat
Step by step instructions
- After spooning the gunk out of your pumpkins, separate the seeds and rinse under hot water to take off the remaining pumpkin guts. Roast the pumpkin flesh to make pumpkin puree if desired.
- Place in a single layer on a pumpkin sheet and either bake in 200 degree oven until dry or leave on the counter overnight depending on how much motivation you have after all the carving activities.
- Once dry, coat in melted butter and top with remaining ingredients.
- Pop back in the oven for a quick bake.
- 2 cups pumpkin seeds , rinsed and dried either overnight or in a 200 degree oven for 20-30 minutes.
- 2 tablespoons butter , melted
- 1 teaspoon salt
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
- 2 drops hot pepper sauce
- Garlic powder
- Preheat oven to 300 degrees F. Line a baking pan with aluminum foil.
- Stir together the pumpkin seeds and butter in a bowl. Add the salt, worc. Sauce, brown sugar, garlic and hot pepper sauce; stir.
- Spread the seeds on a single layer on the baking pan. Bake stirring often.
- After about 30 minutes, add more salt and sugar as desired and bake additional 10 to 15 minutes until crispy.
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