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Top 3 Pumpkin Seed Recipes to Make Yourself

This article is written by a student writer from the Her Campus at CU Boulder chapter.

It’s almost Halloween, which means it’s time for pumpkin carving! A single pumpkin produces so many seeds that can make a delicious and healthy snack to last you through this spooky season. Once you’ve taken a cute picture of your pumpkin, this is a must—it’s off to the kitchen!

Prepping the pumpkin seeds is of the utmost importance. You want to make sure that you get all of the goop off the seeds you will be baking. Pick off as much of the big chunks as you can. Soak the seeds in warm water with 1 tablespoon of salt. Mix, and let sit for around 8 hours. To speed up the process, boil the water and let sit for 5 to 10 minutes. Then, towel dry the seeds until completely dry. If you are making a lot of seeds, you may need to let them dry overnight.

Once the seeds are clean and dry, it’s time to bake them. Set the oven to 300 degrees and get out a baking sheet pan. Cover it in parchment paper. You’ll then want to mix all of the ingredients in with the pumpkin seeds and spread an even layer onto the pan. For each batch, you should roast the pumpkin seeds for approximately 30 minutes, stirring every 10 minutes.

You want them as crispy as possible. When they first come out of the oven, the seeds may be soft, but they will harden as they cool. Pumpkin seeds can be stored for up to 3 months in room temperature.

Salt and Pepper

These are so delicious! Don’t be fooled by the kick of black pepper. If you want them spicier, add 1 teaspoon of black pepper. If you want them mild, add 1/4 teaspoon of black pepper.

For each cup of raw pumpkin seeds, you will need:

2 teaspoons olive oil

1 teaspoon sea salt

1/4 teaspoon to 2 teaspoons black pepper


Sweet and Spicy

The duo of sweetness and a powerful kick coats pumpkin seeds perfectly. The heat builds after a handful or two, so be careful. If you’re concerned, leave out the black pepper.

For each cup of raw pumpkin seeds, you will need:

2 teaspoons olive oil

2 tablespoons brown sugar

1 teaspoon sea salt

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper


Honey and Cinnamon

These sweet pumpkin seeds are so addicting. Since you are working with honey in the oven, you may want to lower the oven temperature to 275 degrees and back for 40 minutes, stirring every 10 minutes.

For each cup of raw pumpkin seeds, you will need:

½ tablespoon melted butter

½ tablespoon olive oil or coconut oil

1 ½ tablespoons honey

½ teaspoon cinnamon

Bless This Mess Please

Don’t waste your pumpkin seeds. Make a cheap, delicious snack instead!

Thanks to Wholefully and Bless This Mess Please for the delicious recipes. 

Alayna Korona

CU Boulder '21

Alayna is a junior majoring in Creative Writing and minoring in Journalism. Her passions are writing, creating art and music, and traveling. Alayna's plan after college is to buy a white van, paint it yellow, make it her home and take off with no itinerary.
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