Roasted Pumpkin Seeds

Learn How to Roast Pumpkin Seeds with this easy Roasted Pumpkin Seeds recipe. These seeds are completely addicting and they’re one of those delicious healthy snacks that you’ll want to make time and time again.

These homemade roasted pumpkin seeds are lightly sweetened with pure maple syrup, perfectly seasoned with cinnamon, nutmeg, allspice and ginger, then tossed with dried cranberries.

These roasted pumpkin seeds are super easy to make and they taste amazing! The dried cranberries add a touch of chewy sweetness and pop of festive color to the mix.

Roasted Pumpkin Seeds Recipe

• Raw pepita seeds or pumpkin seeds
• Light olive oil or avocado oil  (or another light flavored cooking oil)
• Pure maple syrup
• Spices (ground cinnamon, nutmeg, allspice and ginger)
• Salt
• Dried cranberries

Find printable recipe with the measurements below.

How to Roast Pumpkin Seeds

If you’ve ever wondered how to roast pumpkin seeds, you’re in for a treat. This roasted pumpkin seeds recipe is super easy to make and they come together in about 30 minutes start-to-finish.

1. Mix spices. Combine the spices in a small bowl and set aside.
2. Toss seeds with oil.  Place the pumpkin seeds and oil in a bowl and toss well, making sure the pumpkin seeds are well coated.
3. Bake pumpkin seeds.  Spread the pumpkin seeds on a baking sheet making sure they are spread out evenly and bake for about 15 minutes (keep an eye on them and stir to prevent burning)
4. Toss seeds in maple syrup.  Remove the seeds from the oven and scoop them into a bowl. Add the maple syrup and stir until the seeds are evenly coated with the maple syrup. Sprinkle in the mixed spices to the pumpkin seeds and stir to coat the seeds well.
5. Continue baking. Place the pumpkin seeds back onto the cookie sheet (with a new piece of parchment paper if the other is too messy), and bake for another 15-20 minutes (be careful not to let them burn – as they will burn quickly the last few minutes). Stir the seeds once or twice so they bake evenly. 
6. Add cranberries.  Remove the seeds from the oven and let cool completely. After they have cooled completely, toss with the dried cranberries.
7. Store.  Store seeds in an airtight container.  

Why We Love These Roasted Pumpkin Seeds

• They’re completely addicting for starters!
• They turn out delicate, crispy and perfectly seasoned.
• It’s an easy recipe to make!
• This is an inexpensive recipe to make.
• They’re loaded with nutritional benefits.
• I like to toss them on salads instead of croutons for the added nutrition.
• They’re also delish sprinkled on hot oatmeal.
• You can also garnish creamy soups (like this and this Butternut Squash Soup and Roasted Cauliflower Soup) with them (omit the cranberries though).

Storage Tips

Store the roasted pumpkin seeds in an air tight container at room temperature. If properly stored, they should last up to one week.

More Cooking Resources

• How to Cut a Pomegranate
• How to Freeze Spinach
• How to Make Sun Dried Tomatoes
• How to Store Tomatoes
• How to Make Quinoa
• How to Poach Chicken
• How to Make Basil Pesto

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Yield: 6 servings

Roasted Pumpkin Seeds

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Learn How to Roast Pumpkin Seeds with this easy Roasted Pumpkin Seeds recipe. These seeds are completely addicting and they're one of those delicious healthy snacks that you'll want to make time and time again.

Ingredients

• 2 cups pumpkin seeds
• 2-1/2 teaspoons light olive oil, avocado oil or another light flavored oil
• 3-1/2 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1 teaspoon Kosher salt
• 1/2 cup dried cranberries

Instructions

1. Preheat the oven to 300 degrees. Line a cookie sheet with parchment paper.
2. Combine the spices in a small bowl and set aside.
3. Place the pumpkin seeds and canola oil in a bowl and toss well, making sure the pumpkin seeds are well coated.
4. Spread the pumpkin seeds on a baking sheet making sure they are spread out evenly.
5. Bake for 15 minutes. Stir the seeds occasionally.
6. Remove the seeds from the oven and place them in a bowl.
7. Add the maple syrup and stir until the seeds are evenly coated with the maple syrup.
8. Add your mixed spices to the pumpkin seeds and stir to coat the seeds well.
9. Place the pumpkin seeds back onto the cookie sheet (with a new piece of parchment paper if the other is too messy), and bake for another 15-20 minutes (be careful not to let them burn - as they will burn quickly the last few minutes).
10. Stir the seeds once or twice so they bake evenly.
11. Remove the seeds from the oven and let cool completely. After they have cooled completely, add the dried cranberries and toss well
12. Store in sealed container.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 191Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 215mgCarbohydrates: 28gFiber: 5gSugar: 14gProtein: 4g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.