Recipe: 5 Variations on Baked Pumpkin Seeds


Cary, NC — If you’re like me, every year you carve that jack o’ lantern and attempt to roast some pumpkin seeds. Here are some delicious variations to “kick it up a notch.”

Reinventing Pumpkin Seeds

You convince yourself they are awesome, but, truly, pumpkin seeds are pretty bland with a taste reminiscent of cardboard. We ran across these more flavorful recipes a while back and thought they would “kick it up a notch,” as Emeril is fond of saying.

One of the great things about roasting pumpkin seeds is that they are virtually free. You already bought the pumpkin as a decoration. Now that you’ve carved it, you have this yucky mess that you could either throw away or cook up into a snack.

Basic Recipe

This is the basic way to roast pumpkin seeds.


  • Pumpkin seeds (about 2 cups)
  • 1-2 T olive oil
  • Salt and pepper


  • Preheat oven to 300 degrees and clean most of the pumpkin membranes off of the seeds. I wash and drain them and pat them dry.
  • Spread evenly on one or two baking sheets in a single layer.
  • Drizzle the oil over the seeds. Mix around to coat evenly.
  • Sprinkle with salt and pepper.
  • Bake 15-20 minutes. Check them occasionally so they don’t get over cooked.

Variations on an Old Favorite

Now, try “kicking it up a notch!” with these variations. Use the same cleaning and cooking methods, but instead of just oil, salt and pepper, try the following spice combos.

Salt & Vinegar: 1 teaspoon salt + 2-3 tablespoons balsamic vinegar

Sesame Ginger: 1 teaspoon sesame oil + 2 tablespoons soy or tamari sauce (for a gluten-free option) + 2 teaspoons sugar + 1 teaspoon ground ginger

Taco: 2 teaspoons vegetable oil + 2 teaspoons Old El Paso Taco seasoning

Parmesan Garlic Herb: 1/3 cup grated Parmesan cheese + 1/2 teaspoon garlic powder +  1/2 teaspoon salt + 2 tablespoons minced fresh rosemary

Chili Lime: 1/2 teaspoon salt + 1 teaspoon chili powder + 2 tablespoons fresh lime juice

Share Your Own Variation

Have a fun variation of your own? Add it to our comments area below! We’d love to hear what you do with your pumpkin seeds to make them a once a year treat.

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Story by Lindsey Chester. Photo by Will Luo.