18 Delicious Pumpkin Seeds Recipes Healthy

Zesty, nutritious, and utterly versatile, pumpkin seeds are the unsung heroes of fall cooking! Whether you’re craving a crunchy snack or a wholesome addition to your meals, our roundup of 18 Delicious Pumpkin Seeds Recipes Healthy has something for every home cook in North America. Dive into these seasonal favorites that promise to delight your taste buds and nourish your body. Keep reading to discover your next kitchen adventure!

Spicy Roasted Pumpkin Seeds

Vibrant and full of flavor, these spicy roasted pumpkin seeds are the perfect snack for when you’re craving something with a bit of heat. They’re incredibly easy to make and pack a punch that’ll keep you coming back for more.

Ingredients

• 1 cup raw pumpkin seeds, cleaned and dried
• 1 tablespoon rich extra virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, toss the pumpkin seeds with the olive oil until they’re evenly coated.
3. Sprinkle the smoked paprika, cayenne pepper, garlic powder, and sea salt over the seeds. Toss again to ensure every seed is well seasoned.
4. Spread the seeds in a single layer on the prepared baking sheet. This ensures they roast evenly instead of steaming.
5. Roast in the preheated oven for 20 minutes, stirring halfway through, until the seeds are golden and crispy.
6. Let the seeds cool on the baking sheet for 5 minutes before serving. They’ll crisp up even more as they cool.

Spicy, smoky, and irresistibly crunchy, these pumpkin seeds are a snack that’s hard to put down. Try sprinkling them over a bowl of creamy soup for an extra crunch or enjoy them straight out of the bowl for a quick, spicy treat.

Honey Cinnamon Pumpkin Seeds

You know those little snacks that just hit the spot? These honey cinnamon pumpkin seeds are exactly that—sweet, crunchy, and just a bit spicy. Perfect for when you’re craving something wholesome but delicious.

Ingredients

• 1 cup raw pumpkin seeds, cleaned and dried
• 2 tablespoons pure, golden honey
• 1 tablespoon melted unsalted butter, rich and creamy
• 1 teaspoon ground cinnamon, warm and aromatic
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon cayenne pepper, for a subtle kick

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine the pumpkin seeds with the honey, melted butter, cinnamon, sea salt, and cayenne pepper. Stir until the seeds are evenly coated.
3. Spread the seeds in a single layer on the prepared baking sheet. Tip: Make sure they’re not overlapping to ensure even roasting.
4. Bake for 20 minutes, then stir the seeds to prevent sticking and promote even browning. Tip: Keep an eye on them after 15 minutes to avoid burning.
5. Return to the oven and bake for another 10-15 minutes, or until the seeds are golden and crispy. Tip: They’ll harden more as they cool, so don’t worry if they seem a bit soft.
6. Let the seeds cool completely on the baking sheet before serving or storing.

With their irresistible crunch and a balance of sweet and spicy, these pumpkin seeds are fantastic on their own or sprinkled over yogurt for a breakfast boost. Warm from the oven, they’re especially comforting on a cool evening.

Garlic Parmesan Pumpkin Seeds

Perfect for snacking or adding a crunchy topping to your favorite dishes, these Garlic Parmesan Pumpkin Seeds are a game-changer. You’ll love how easy they are to make, and the flavor? Absolutely irresistible.

Ingredients

• 1 cup raw pumpkin seeds, cleaned and dried
• 2 tablespoons rich extra virgin olive oil
• 1/4 cup finely grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, toss the pumpkin seeds with olive oil until they’re evenly coated.
3. Sprinkle the garlic powder, sea salt, and black pepper over the seeds, tossing again to ensure every seed is flavorful.
4. Spread the seeds in a single layer on the prepared baking sheet. This ensures they crisp up evenly.
5. Bake for 15 minutes, then stir the seeds and sprinkle with Parmesan cheese. Tip: Watch them closely after adding cheese to prevent burning.
6. Continue baking for another 10-15 minutes, or until the seeds are golden and crispy. Tip: Let them cool on the baking sheet; they’ll crisp up even more as they sit.
7. Once cooled, taste and adjust seasoning if needed. Tip: For extra flavor, try adding a pinch of smoked paprika before baking.

Buttery and crunchy with a savory garlic Parmesan kick, these seeds are perfect on salads, soups, or just by the handful. Try them as a gourmet popcorn alternative for your next movie night.

Chocolate Covered Pumpkin Seeds

Craving a snack that’s both crunchy and sweet? These chocolate-covered pumpkin seeds are your answer. They’re easy to make and packed with flavor.

Ingredients

• 1 cup raw pumpkin seeds, hulled and dried
• 1/2 cup dark chocolate chips, high-quality and rich
• 1 tbsp coconut oil, unrefined and fragrant
• 1/4 tsp sea salt, finely ground
• 1/2 tsp cinnamon, ground and aromatic

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Spread the pumpkin seeds in a single layer on the baking sheet and toast for 10 minutes, or until golden and fragrant. Tip: Stir halfway through for even toasting.
3. Let the seeds cool for 5 minutes on the baking sheet.
4. In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Tip: Don’t overheat to avoid seizing the chocolate.
5. Add the toasted pumpkin seeds to the melted chocolate, stirring until fully coated.
6. Use a fork to scoop out clusters of seeds, letting excess chocolate drip off, and place them back on the parchment-lined baking sheet.
7. Sprinkle the sea salt and cinnamon over the clusters while the chocolate is still wet. Tip: For extra flavor, add a pinch of cayenne pepper.
8. Refrigerate for 30 minutes, or until the chocolate is set and firm.

Just imagine the crunch of those toasted seeds against the smooth, rich chocolate. Serve them as a standalone snack or sprinkle over your morning yogurt for a decadent twist.

Maple Glazed Pumpkin Seeds

These maple glazed pumpkin seeds are the perfect blend of sweet and savory, making them an irresistible snack or salad topper. You’ll love how easy they are to make, and the aroma while they roast is downright heavenly.

Ingredients

• 1 cup raw pumpkin seeds, cleaned and dried
• 2 tablespoons pure maple syrup, the darker the better for depth of flavor
• 1 tablespoon melted unsalted butter, rich and creamy
• 1/2 teaspoon fine sea salt, for that perfect salty contrast
• 1/4 teaspoon ground cinnamon, warm and aromatic
• 1/8 teaspoon cayenne pepper, for a subtle kick

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, toss the pumpkin seeds with maple syrup and melted butter until evenly coated.
3. Sprinkle the sea salt, cinnamon, and cayenne pepper over the seeds, stirring to distribute the spices evenly.
4. Spread the seeds in a single layer on the prepared baking sheet, ensuring they’re not clumped together for even roasting.
5. Bake for 20 minutes, then stir the seeds to prevent sticking and ensure even glazing.
6. Continue baking for another 15-20 minutes, watching closely in the last 5 minutes to prevent burning, until the seeds are golden and the glaze is sticky.
7. Remove from the oven and let cool completely on the baking sheet; the glaze will harden as they cool, creating a delightful crunch.

Once cooled, these seeds boast a perfect crunch with a sweet, spicy, and salty flavor profile. Try sprinkling them over vanilla ice cream for an unexpected twist or pack them as a snack for your next hike.

Curry Roasted Pumpkin Seeds

Ready to spice up your snack game? These curry roasted pumpkin seeds are the perfect blend of crunchy, spicy, and savory. You’ll love how easy they are to make, and they’re a great way to use up those pumpkin seeds you’ve been saving.

Ingredients

• 1 cup raw pumpkin seeds, cleaned and dried
• 1 tablespoon rich extra virgin olive oil
• 1 teaspoon finely ground curry powder
• 1/2 teaspoon sea salt, finely crushed
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, toss the pumpkin seeds with the olive oil until they’re evenly coated.
3. Sprinkle the curry powder, sea salt, and black pepper over the seeds, stirring well to ensure each seed is flavored.
4. Spread the seeds in a single layer on the prepared baking sheet, giving them space to crisp up evenly.
5. Roast in the preheated oven for 20 minutes, stirring halfway through to prevent burning and ensure even roasting.
6. After roasting, let the seeds cool on the baking sheet for 5 minutes; they’ll crisp up even more as they cool.

Out of the oven, these seeds are irresistibly crunchy with a warm, spicy kick. Try sprinkling them over a creamy soup or just enjoy them by the handful for a satisfying snack.

Pumpkin Seed Brittle

Alright, you’re in for a treat with this Pumpkin Seed Brittle. It’s the perfect mix of crunchy, sweet, and a little salty, making it impossible to stop at just one piece.

Ingredients

• 1 cup raw pumpkin seeds, lightly toasted for a nutty flavor
• 1 cup granulated sugar, for that perfect caramelization
• 1/2 cup light corn syrup, to keep things smooth and glossy
• 1/4 cup water, to help dissolve the sugar
• 2 tbsp unsalted butter, for a rich, buttery undertone
• 1 tsp pure vanilla extract, for a warm, aromatic finish
• 1/2 tsp baking soda, to add lightness and bubbles
• 1/4 tsp fine sea salt, to balance the sweetness

Instructions

1. Line a baking sheet with parchment paper and set aside for easy cleanup.
2. In a medium saucepan, combine sugar, corn syrup, and water. Stir over medium heat until sugar dissolves, then stop stirring to avoid crystallization.
3. Clip a candy thermometer to the pan and cook until the mixture reaches 300°F (hard crack stage), about 10-15 minutes. Tip: Watch the color change to a deep amber for visual cues.
4. Remove from heat and quickly stir in butter, vanilla, baking soda, and salt. The mixture will bubble up—that’s normal!
5. Immediately fold in the toasted pumpkin seeds, then pour onto the prepared baking sheet. Spread thinly with a spatula. Tip: Work fast as the brittle sets quickly.
6. Let cool completely, about 30 minutes, then break into pieces. Tip: For even pieces, score the brittle lightly with a knife before it fully hardens.

You’ll love the contrast of the crunchy brittle with the chewy pumpkin seeds. Try crumbling it over vanilla ice cream for an extra special dessert.

Pumpkin Seed Pesto

Ever find yourself staring at a pile of pumpkin seeds after carving your jack-o’-lantern and wonder what to do with them? Turn them into a vibrant, nutty pesto that’s perfect for pasta, sandwiches, or as a dip. It’s a delicious way to use up those seeds and add a twist to your meals.

Ingredients

• 1 cup raw pumpkin seeds, toasted to golden perfection
• 2 cloves garlic, freshly minced for a sharp kick
• 1/2 cup rich extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese, for a salty depth
• 1 cup fresh basil leaves, packed for maximum flavor
• 1 tbsp lemon juice, freshly squeezed for brightness
• 1/2 tsp sea salt, finely ground to enhance all flavors

Instructions

1. Preheat your oven to 350°F. Spread the pumpkin seeds in a single layer on a baking sheet. Toast for 10 minutes, or until they’re golden and fragrant, stirring halfway through to ensure even toasting.
2. Let the seeds cool for 5 minutes. This prevents the pesto from becoming too oily when blended.
3. In a food processor, combine the toasted pumpkin seeds, minced garlic, Parmesan cheese, basil leaves, lemon juice, and sea salt. Pulse a few times to break down the ingredients.
4. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined. Scrape down the sides as needed to incorporate everything evenly.
5. Taste and adjust the seasoning if necessary, but remember the Parmesan adds saltiness, so you might not need more salt.

Great for tossing with warm pasta, spreading on crusty bread, or dolloping over roasted veggies, this pumpkin seed pesto brings a nutty, herby flavor that’s unexpectedly addictive. The texture is luxuriously smooth with a slight crunch from the seeds, making every bite interesting.

Pumpkin Seed Granola

Fall is the perfect time to whip up this cozy, crunchy pumpkin seed granola. You’ll love how easy it is to make, and the toasty aroma filling your kitchen is just a bonus.

Ingredients

• 2 cups old-fashioned rolled oats (not instant)
• 1 cup raw pumpkin seeds
• 1/2 cup pure maple syrup (the darker, the richer the flavor)
• 1/4 cup coconut oil (melted, for that subtle tropical hint)
• 1 tsp vanilla extract (pure, for the best aroma)
• 1/2 tsp ground cinnamon (for a warm spice kick)
• 1/4 tsp sea salt (fine, to balance the sweetness)

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the oats and pumpkin seeds, mixing them well to ensure they’re evenly distributed.
3. Pour in the maple syrup and melted coconut oil, then add the vanilla extract, cinnamon, and sea salt. Stir until everything is thoroughly coated.
4. Spread the mixture evenly on the prepared baking sheet, pressing down slightly to help it clump together as it bakes.
5. Bake for 30 minutes, stirring halfway through to promote even browning. Tip: Keep an eye on it in the last 10 minutes to prevent over-browning.
6. Remove from the oven and let it cool completely on the baking sheet. It will crisp up as it cools. Tip: Resist the urge to break it apart while warm for maximum clumps.
7. Once cooled, break into desired clump sizes and store in an airtight container. Tip: A mason jar not only keeps it fresh but also looks cute on your counter.

Enjoy this granola’s perfect balance of sweet and savory, with a satisfying crunch in every bite. Try it over yogurt with a drizzle of honey or just by the handful for a quick snack.

Pumpkin Seed Butter

You’ve probably heard of almond and peanut butter, but have you ever tried making your own pumpkin seed butter? It’s a deliciously nutty, slightly sweet spread that’s perfect for toast, smoothies, or just eating by the spoonful. Plus, it’s packed with nutrients and super easy to make at home.

Ingredients

– 2 cups raw, shelled pumpkin seeds (also known as pepitas)
– 1 tablespoon pure maple syrup (for a touch of sweetness)
– 1/2 teaspoon fine sea salt (to enhance the flavors)
– 2 tablespoons coconut oil, melted (for a smooth, creamy texture)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
2. Spread the pumpkin seeds in a single layer on the prepared baking sheet and toast them in the oven for 10 minutes, stirring halfway through, until they’re golden and fragrant. Tip: Keep an eye on them to prevent burning.
3. Let the toasted seeds cool for about 5 minutes, then transfer them to a high-powered food processor.
4. Process the seeds on high for 1 minute, then scrape down the sides of the bowl with a spatula. Tip: The seeds will go from crumbly to a thick paste before becoming smooth.
5. Add the maple syrup, sea salt, and melted coconut oil to the food processor and continue processing for another 2-3 minutes, until the mixture is completely smooth and creamy. Tip: If the butter seems too thick, you can add a bit more coconut oil to reach your desired consistency.
6. Transfer the pumpkin seed butter to a clean jar or container and store it in the refrigerator for up to 2 weeks.

Unbelievably creamy and rich, this pumpkin seed butter has a unique flavor that’s both earthy and slightly sweet. Spread it on warm toast for a comforting breakfast, or swirl it into your morning oatmeal for a protein-packed start to the day.

Pumpkin Seed Milk

Craving something creamy yet dairy-free? Pumpkin seed milk is your go-to, blending nutty flavors with a smooth texture that’s perfect for your morning coffee or cereal.

Ingredients

• 1 cup raw, shelled pumpkin seeds (also known as pepitas)
• 4 cups cold, filtered water
• 2 tbsp pure maple syrup (for a touch of sweetness)
• 1 tsp vanilla extract (for aromatic depth)
• A pinch of fine sea salt (to enhance flavors)

Instructions

1. Soak the pumpkin seeds in water for at least 4 hours or overnight. This softens them, making blending easier and the milk creamier.
2. Drain and rinse the soaked seeds thoroughly to remove any residue.
3. Add the seeds, filtered water, maple syrup, vanilla extract, and sea salt to a high-speed blender.
4. Blend on high for 1-2 minutes until the mixture is completely smooth and creamy.
5. Strain the mixture through a nut milk bag or fine mesh strainer into a large bowl, squeezing to extract all the liquid.
6. Pour the milk into a glass jar or bottle and refrigerate. It will keep fresh for up to 5 days.

Freshly made pumpkin seed milk has a subtly sweet, nutty flavor and a luxuriously smooth texture. Try it in smoothies for an extra protein boost or enjoy it chilled over granola.

Pumpkin Seed Hummus

Ever find yourself craving something a little different for your next snack or appetizer? This pumpkin seed hummus is a nutty, creamy twist on the classic that’s sure to impress.

Ingredients

• 1 cup raw pumpkin seeds, toasted to golden perfection
• 1 can (15 oz) chickpeas, drained and rinsed until water runs clear
• 1/4 cup rich extra virgin olive oil, plus extra for drizzling
• 2 tbsp fresh lemon juice, squeezed from ripe lemons
• 1 garlic clove, minced finely for a sharp bite
• 1/2 tsp ground cumin, for a warm earthy flavor
• 1/4 tsp sea salt, to enhance all the flavors
• 2-3 tbsp cold water, to adjust consistency

Instructions

1. Preheat your oven to 350°F. Spread the pumpkin seeds on a baking sheet in a single layer. Toast for 10 minutes, stirring halfway, until they’re golden and fragrant. Let them cool slightly.
2. In a food processor, combine the toasted pumpkin seeds, chickpeas, olive oil, lemon juice, minced garlic, cumin, and sea salt. Process until the mixture is finely ground.
3. With the processor running, slowly add cold water, one tablespoon at a time, until the hummus reaches your desired creamy consistency. Scrape down the sides as needed to ensure everything is well incorporated.
4. Taste and adjust the seasoning if necessary. For a smoother texture, process for an additional minute.
5. Transfer the hummus to a serving bowl. Drizzle with a little extra olive oil and a sprinkle of toasted pumpkin seeds for garnish.

Vibrant and velvety, this pumpkin seed hummus boasts a deep, nutty flavor that pairs wonderfully with crisp veggies or warm pita. Try spreading it on toast topped with avocado for a hearty breakfast twist.

Pumpkin Seed Bread

This pumpkin seed bread is the perfect way to welcome the cozy vibes of fall into your kitchen. You’ll love the nutty crunch and wholesome flavor it brings to your table.

Ingredients

• 1 1/2 cups warm water (about 110°F)
• 2 1/4 tsp active dry yeast (look for a fresh, aromatic packet)
• 1 tbsp honey (go for raw, unfiltered for a deeper flavor)
• 3 1/2 cups all-purpose flour (sifted for lightness)
• 1 tsp fine sea salt
• 1/2 cup roasted pumpkin seeds (crispy and golden)
• 2 tbsp melted unsalted butter (rich and creamy)

Instructions

1. In a large bowl, combine the warm water, yeast, and honey. Let it sit for 5 minutes until frothy. Tip: The water should feel like a warm bath, not hot, to avoid killing the yeast.
2. Stir in 3 cups of flour and the sea salt until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for 8 minutes, adding the remaining flour as needed, until smooth and elastic. Tip: The dough is ready when it springs back slowly after poking.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
5. Punch down the dough, knead in the pumpkin seeds, then shape into a loaf. Place in a greased 9×5 inch loaf pan. Tip: For extra crunch, sprinkle some pumpkin seeds on top before baking.
6. Cover and let rise for another 30 minutes. Meanwhile, preheat your oven to 375°F.
7. Brush the loaf with melted butter and bake for 35-40 minutes, until golden brown and sounds hollow when tapped.

One bite of this bread and you’ll be hooked on its tender crumb and the satisfying pop of pumpkin seeds. Try it toasted with a smear of honey butter for an extra indulgent treat.

Pumpkin Seed Cookies

Mmm, you’re going to love these Pumpkin Seed Cookies. They’re the perfect blend of nutty, sweet, and just a little bit crunchy—ideal for your afternoon coffee break or a quick snack on the go.

Ingredients

• 1 cup creamy almond butter
• 1/2 cup pure maple syrup
• 1 large farm-fresh egg
• 1 tsp vanilla extract
• 1/2 cup roasted pumpkin seeds
• 1/2 cup old-fashioned rolled oats
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond butter and maple syrup until smooth.
3. Crack in the egg, add the vanilla extract, and mix until well combined. Tip: Make sure all ingredients are at room temperature for easier mixing.
4. Stir in the pumpkin seeds, oats, baking soda, and sea salt until the dough comes together.
5. Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
6. Flatten each ball slightly with the back of a spoon. Tip: For extra crunch, press a few additional pumpkin seeds on top of each cookie before baking.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Vibrant with texture and flavor, these cookies are a delight. Serve them with a dollop of Greek yogurt for a breakfast twist or enjoy them as is for a satisfying treat.

Pumpkin Seed Energy Balls

Got a craving for something sweet but want to keep it healthy? These pumpkin seed energy balls are your go-to snack, packed with nutrients and easy to whip up in no time.

Ingredients

• 1 cup creamy almond butter, smooth and unsweetened
• 1/3 cup pure maple syrup, dark and robust
• 1 tsp vanilla extract, pure and fragrant
• 1 1/2 cups old-fashioned rolled oats, hearty and whole
• 1/2 cup pumpkin seeds, raw and unsalted
• 1/4 cup ground flaxseed, finely milled
• 1/2 tsp cinnamon, ground and aromatic
• 1/4 tsp sea salt, fine and crunchy

Instructions

1. In a large mixing bowl, combine the almond butter, maple syrup, and vanilla extract. Stir until the mixture is smooth and well blended.
2. Add the rolled oats, pumpkin seeds, ground flaxseed, cinnamon, and sea salt to the bowl. Mix thoroughly until all ingredients are evenly distributed.
3. Using your hands, roll the mixture into small balls, about 1 inch in diameter. Tip: If the mixture is too sticky, wet your hands slightly to make rolling easier.
4. Place the energy balls on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes to firm up. Tip: For a quicker set, you can freeze them for 15 minutes.
5. Once chilled, transfer the energy balls to an airtight container. Store in the refrigerator for up to 2 weeks. Tip: Layer them between sheets of parchment paper to prevent sticking.

Unbelievably easy and delicious, these energy balls have a chewy texture with a satisfying crunch from the pumpkin seeds. Enjoy them as a quick breakfast on the go or a post-workout snack to recharge your energy.

Pumpkin Seed Salad Topping

You know how sometimes you just need a little crunch to take your salad from good to great? That’s where this pumpkin seed salad topping comes in—it’s the perfect mix of nutty, toasty, and just a hint of spice to elevate any bowl of greens.

Ingredients

• 1 cup raw pumpkin seeds, for that perfect crunch
• 2 tbsp rich extra virgin olive oil, to coat the seeds evenly
• 1 tsp fine sea salt, for a balanced flavor
• 1/2 tsp smoked paprika, adding a subtle warmth
• 1/4 tsp cayenne pepper, for a gentle kick

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for toasting.
2. In a medium bowl, toss the raw pumpkin seeds with the extra virgin olive oil until they’re fully coated. This helps the spices stick and ensures even toasting.
3. Sprinkle the sea salt, smoked paprika, and cayenne pepper over the seeds. Mix well to distribute the spices evenly. Tip: For an even coating, use your hands to mix the seeds and spices.
4. Spread the seasoned pumpkin seeds in a single layer on a baking sheet. This prevents them from steaming and ensures they toast properly.
5. Bake for 10-12 minutes, stirring halfway through, until the seeds are golden and fragrant. Tip: Keep an eye on them after the 8-minute mark to prevent burning.
6. Let the seeds cool completely on the baking sheet. They’ll crisp up as they cool. Tip: Store any leftovers in an airtight container to keep them crunchy.

How amazing is that? The topping adds a delightful crunch and a smoky, slightly spicy flavor to any salad. Try it over a kale and quinoa bowl for an extra nutritious punch.

Pumpkin Seed Soup Garnish

Wondering how to add a crunchy, nutty twist to your soups? You’ll love this pumpkin seed soup garnish—it’s easy, flavorful, and adds the perfect finish to any bowl.

Ingredients

• 1 cup raw pumpkin seeds, hulled and lightly toasted
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground sea salt
• 1/2 tsp smoked paprika for a subtle kick
• 1 tbsp fresh lime juice for a zesty touch

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for toasting the seeds.
2. Spread the raw pumpkin seeds evenly on a baking sheet. Drizzle with the extra virgin olive oil and toss to coat thoroughly.
3. Sprinkle the sea salt and smoked paprika over the seeds, mixing well to distribute the flavors evenly.
4. Bake in the preheated oven for 10-12 minutes, or until the seeds are golden and fragrant. Stir halfway through to prevent burning.
5. Remove from the oven and immediately drizzle with fresh lime juice, tossing quickly to coat while the seeds are still warm.
6. Let the seeds cool completely on the baking sheet. They’ll crisp up as they cool.

You’ll adore the crunchy texture and smoky, tangy flavor of these pumpkin seeds. Try sprinkling them over butternut squash soup for a delightful contrast.

Pumpkin Seed Trail Mix

You know those afternoons when you’re craving something crunchy, a little sweet, and totally satisfying? This Pumpkin Seed Trail Mix is your answer. It’s packed with flavors and textures that’ll keep you coming back for more.

Ingredients

• 1 cup raw pumpkin seeds, hulled and toasted to golden perfection
• 1/2 cup dried cranberries, sweet and chewy
• 1/2 cup dark chocolate chips, rich and melty
• 1/4 cup honey, sticky and sweet
• 1 tbsp coconut oil, fragrant and smooth
• 1/2 tsp sea salt, fine and crisp

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, toss the pumpkin seeds with honey and coconut oil until evenly coated. Tip: Warm the honey slightly if it’s too thick to mix easily.
3. Spread the coated pumpkin seeds on the prepared baking sheet in a single layer. Bake for 10-12 minutes, stirring halfway, until golden and fragrant. Tip: Keep an eye on them to prevent burning.
4. Remove from the oven and immediately sprinkle with sea salt. Let cool completely on the baking sheet. Tip: They’ll crisp up as they cool.
5. Once cooled, transfer the pumpkin seeds to a large bowl and mix in the dried cranberries and dark chocolate chips.

Crunchy, sweet, and salty, this trail mix is a texture lover’s dream. Try serving it in little paper cones for a fun, portable snack at your next gathering.

Conclusion

Savor the versatility and health benefits of pumpkin seeds with our roundup of 18 delicious recipes! From savory snacks to sweet treats, there’s something for every taste. We invite you to try these creations, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.