How to Roast Pumpkin Seeds

I’m not very good at keeping secrets….

So today I am letting the cat out of the bag on how to make the BEST tasting pumpkin seeds EVER.

I have always roasted my pumpkin seeds this way and have had countless people ask me how I get them to taste so darn good- and not like cardboard. The secret ingredient is something everyone should have in their home and use every day. It is mine, Mountain Man’s, and the homestead kiddos favorite thing in the fridge. Seriously. We. Can. Eat. It. Off. The. Roll.

Period.

It’s creamy, salted, (usually) raw, and just so dang good I don’t know how people don’t eat it every dang day.

It’s…

SALTED BUTTER.

Booya. Now the cat’s out of the bag. Tell your baby mamma’s, baby daddy’s, sister’s cousin, neighbor, and even the stranger at the market. You will be performing a public service when you do this.

When you taste the pumpkin seeds that are roasted in salted butter it’s like the clouds opening up after a storm and the sun shining through- except instead of in the sky it’s in your mouth.

Not an exaggeration.

If you want to know what to do with the actual pumpkin read How to Make Pumpkin Puree.

  • Serves: 1.5 cups
  • Prep Time: 5 mins
  • Cook time: 20 mins
  • Total Time: 25 mins

How to Roast Pumpkin Seeds

It’s really so simple. For this recipe(s) I made three types: good ‘ol salted, spicy, and garlic pumpkin seeds.

And honestly there aren’t exact measurements to these recipes. We LOVE flavors in everything we eat so we use extra extra extra spices on everything. When roasting these pumpkin seeds if you like extra flavor add more spice. If you don’t, then don’t. We didn’t even measure the butter. The butter measurements below are just approximate. We just threw that butter on there, baby! We are REAL butter and salt people all the way… but healthy salt and butter- not refined.

Salted Version:

  • Roughly 1/2 Cup Pumpkin Seeds
  • 1-2 Tablespoons Salted Butter- Melted {kitchen note: you can use unsalted butter, just add more salt}
  • Salt (as desired) {affiliate link}

Spicy Version:

  • Roughly 1/2 Cup Pumpkin Seeds
  • 1-2 Tablespoons Salted Butter- Melted {kitchen note: you can use unsalted butter, just add more salt}
  • Salt (as desired) {affiliate link}
  • Garlic Powder (as desired)
  • 1/8-1/4 teaspoon Cayenne Pepper (more if you like it HOT)
  • 1/2 teaspoon Paprika

Garlic Version:

  • Roughly 1/2 Cup Pumpkin Seeds
  • 1-2 Tablespoons Salted Butter- Melted {kitchen note: you can use unsalted butter, just add more salt}
  • Salt (as desired) {affiliate link}
  • Garlic Powder
  • Onion Powder

Instructions for all versions

  1. Mix spices in individual bowls.
  2. Melt butter. Add seeds, butter, and spices in bowl for the flavors above. Mix.
  3. Place on a baking pan with a silicone mat (affiliate link) or add foil to the pan.
  4. Roast at 400 degrees for 20 minutes, flipping halfway through.

Tip: While they are cooking you may have to leave the house because the smell of roasted butter is to die for! Not to mention it makes the seeds a delicious golden brown color.

Notes: And honestly there aren’t exact measurements to these recipes. We LOVE flavors in everything we eat so we use extra extra extra spices on everything. When roasting these pumpkin seeds if you like extra flavor add more spice. If you don’t, then don’t. We didn’t even measure the butter. The butter measurements below are just approximate. We just threw that butter on there, baby! We are butter and salt people all the way… but healthy salt- not refined.

Good Luck Keeping Them Around an Hour After You Take Them Out of the Oven

-Jen

Heads up: while I always try to do my research for my articles, these are for entertainment purposes only. If you are reading this for the purpose of making major financial or life decisions, please consult a professional before doing so. By reading and using my website, you are agreeing to my terms and conditions. Thanks y’all!

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