How to Make Pumpkin Seed Seasoning
The blend of spices combined with the brown sugar and cinnamon is so yummy. The sweet really stands out and then gives way to the spicier flavors. They’re so addicting! Even my kids are crazy about them, which should tell you they really aren’t too spicy.
Prepare the seeds. Once you remove the seeds from the pumpkin, place them in a colander. While rinsing the seeds in cold water, remove any excess pulp from the seeds. Drain well and dry with a paper towel.
Add the seasonings. Stir the dry seasonings together in a small bowl. Toss the seeds in melted butter, then add the dry seasonings. Spread the coated seeds onto a baking sheet then sprinkle on the Worcestershire sauce and Tabasco sauce (see our recipe card below for full details).
Roast the seeds in the oven. For this recipe, you’ll want to roast them low and slow, meaning only heat your oven to about 300 degrees, then roast them for about 45 minutes until they’re slightly golden brown and crispy. When just roasting pumpkin seeds with salt or other seasonings you can turn up the heat and roast for less time. See our how to roast pumpkin seeds post. However, because there is sugar in this recipe, you risk burning the sugar if you bake it too high.
Place them out at a Halloween party for a snack. Throw them on top of a salad. Add them to a grain bowl. Use them on top of soup. Make homemade trail mix. Layer them on top of a hummus dip. Enjoy them on their own!
“These were delicious! I think they will be our new post pumpkin carving tradition. Thank you for perfecting the recipe.” – Jocelyn “These are the yummiest pumpkin seeds I have ever eaten! I left out the hot sauce so my kids would like them. I think I’d enjoy the extra heat, but my kids (and I) love them the way they are. The butter and sugars caramelize and make them extra crispy. Thanks for the amazing recipe!” – Kat
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