Cooking with PumpkinNo. 8734 · The 2026 edition
Roasted Pumpkin Seeds
Turn pumpkin carving leftovers into a sweet-spicy snack with these easy roasted seeds.
Our own summary of the original by Anna Painter — the full post and photos live at delish.com.
These roasted pumpkin seeds are tossed in a maple-cinnamon glaze with a hint of cayenne for warmth. Baked until crispy and golden, they make a perfect fall treat. Simply coat, bake, and cool for a crunchy, flavorful snack.
Ingredients
Directions
- Set an oven rack in the middle position and preheat to 350°F. In a medium bowl, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons pure maple syrup, 3/4 teaspoon kosher salt (plus more for later), 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and a pinch of cayenne pepper. Add a few grinds of black pepper. Add 2 cups unshelled raw pumpkin seeds and stir until evenly coated. Spread the seeds in a single layer on a parchment-lined baking sheet.
- Bake the seeds, stirring once halfway through, until they are browned and fragrant, about 25 minutes.
- Sprinkle the hot seeds with a pinch of salt, then let them cool completely on the baking sheet, about 15 minutes.
Per serving
- 56.0 fat g
- 13.0 carbs g
- 9.0 sugar g
- 637.0 calories
- 26.0 protein g
More photos
Photos hosted by delish.com.
