Roasted Pumpkin Seeds

pumpkin seeds
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 0 mins
  • Cook: 45 mins


Mole Spiced
2cups dried pumpkin seeds
3tablespoons brown sugar
1teaspoon cinnamon
1tablespoon ancho chili powder
3tablespoons cocoa
1tablespoon finely ground coffee beans (not instant coffee)
2tablespoons butter, melted
1/2teaspoon coarse salt
Sweet and Salty:
2cups dried pumpkin seeds
2tablespoons melted butter
3tablespoons brown sugar
1/2teaspoon coarse salt
1/2teaspoon cinnamon
Spicy Herbed:
2cups dried pumpkin seeds
1tablespoon chipotle chili powder
1/2tablespoon onion powder
2tablespoons sesame oil
1tablespoon dried parsley
1/2teaspoon coarse salt


  1. Dry pumpkin seeds in 300F oven for 30 minutes. Then toss with seasonings and roast at 350F for 15 minutes or until fragrant and crisp. Makes 2 cups.

Nutritional Info *per serving

  • Calories 200
  • Fat 25g
  • Cholesterol 10mg
  • Sodium 170mg
  • Carbohydrate 12g
  • Fiber 2g
  • Protein 11g