Sweet & Salty Pumpkin Seeds


With the Fall season in full swing, a favorite family tradition is picking the perfect pumpkin with the kids. After scouring the pumpkin patch this weekend, we had a great time and left with a great pumpkin!

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Since we found our perfect pumpkin, we needed to make some yummy pumpkin seeds! After much searching I combined several ideas and, I came up with a terrific recipe–the perfect balance of sweet and salty.

After scooping out the pumpkin “guts” (which my kids totally LOVED!), rinse the seeds to remove most of the stringy fibers.

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Ingredientsphoto 4 (6)

2 cups pumpkin seeds
2 tbs sugar in the raw (regular or brown works well, too)
2 tbs melted butter
1 tbs vanilla extract
1 tsp cinnamon
1 tsp nutmeg


Step 1: Heat oven to 325°F.

Step 2: Bring a pot of water to a boil. Add pumpkin seeds and gently boil for 10 minutes.photo 5 (6)

Step 3: In a large bowl, add melted butter, sugar, cinnamon, nutmeg and vanilla.

Step 4: Drain seeds and pat dry with a paper towel.

Step 5: Add seeds to bowl with butter mix. Stir to evenly coat seeds.photo 1 (11)

Step 6: On a foil lined cookie sheet, add the seeds in a single layer.

Step 7: Cook seeds at 325 until golden brown, about 20 minutes.photo 2 (11)

Step 8: Remove seeds from oven and add a generous amount of salt.

Allow seeds to cool and enjoy!photo 3 (8)

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One Response to Sweet & Salty Pumpkin Seeds

  1. karahC October 26, 2015 at 1:21 pm #

    This looks soon good. I know what I’m doing with the giant bowl of pumpkin seeds on my counter

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