Recipe: Super Simple Baked Pumpkin Seeds

With Thanksgiving just days away, it’s been that time of year for anything pumpkin. I enjoy pumpkin pie, but I’ve never been CRAZY about it. I do, however, LOVE pumpkin lattes. I also enjoy baked pumpkin seeds. They’re healthy, practically free, and very easy to prepare. I baked a couple batches just recently.

To start the whole process, I decided to try The Prairie Homestead’s method of baking the pumpkins whole – and what a great idea that was! After the pumpkins cooled off, but were still warm, I removed all the seeds from one of the two pumpkins. (I used my bare hands.) The seeds were SO EASY to remove. I decided I would deal with the second pumpkin later. After it finished cooling off, I stuck it in the fridge. When I later removed the seeds from the refrigerated pumpkin, it was still easy, but did require more effort than the warm pumpkin.

I made two flavors of baked pumpkin seeds. I’m still perfecting one of the recipes, so I’ll just share the other one: buttered baked pumpkin seeds. They turned out great. Best of all, they’re super simple to make!

Buttered Baked Pumpkin Seeds

Ingredients:

1 c. pumpkin seeds (Do not rinse – one less step!)
2 t. butter*
salt, to taste (I prefer more salt than less.)

*More butter could probably be used, but 2 teaspoons worked well.

Directions:

Preheat
Preheat oven to 350 degrees.

Mix
Pour the pumpkin seeds into a mixing bowl.

DO NOT RINSE OR DRY the seeds. Rinsing is not necessary, and makes the whole process simpler. Also, some people say the seeds should be thoroughly dried. That, too, is not necessary. The pumpkin moisture is perfectly fine to have on the seeds. You just don’t want strings or chunks of pumpkin because they’ll burn. I suppose drying the seeds might allow them to absorb the butter better, but they tasted pretty good without the drying.

Melt the butter, add salt, and then pour the salty butter into the bowl of seeds.

Mix all the seeds, butter, and salt together. Again, I just used my hands. :)

Bake
Spread the seeds in a single layer (or close enough, perfection not needed) onto a cookie sheet or baking dish.

Bake for approximately 25-30 minutes. You can bake them for less time, but they’ll be a little “chewy.” Baking them for 25-30 minutes will give them a little crunch.

I recommend setting a timer for 20 minutes, and then check them. Continue for two 5-minute increments, checking after each 5 minutes to ensure they’re not burning. A little browning is perfectly fine. You could probably go even longer. I might give them a wee-bit more baking time next year, for a little more crunch.

Remove/Cool
As soon as the pan cools enough to safely handle, remove the seeds from the pan. You don’t want the seeds to continue “baking” on the hot pan.

Once the seeds have cooled down, ENJOY!

There are so many different spices and seasonings that can be used for baked pumpkin seeds. But if simple is what you like, this is a great recipe to get acclimated to baking pumpkin seeds.

Have you ever tasted or baked pumpkin seeds?

This was shared on the following blog hops or link-ups:
Encourage One Another link-up
Homestead Barn Hop
Simple Lives Thursday

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2 comments to Recipe: Super Simple Baked Pumpkin Seeds

  • Donna Jantzer

    I have roasted pumpkin seeds before. I have a question for you. I know, this seems like a silly question, which is why I have never asked it before, but do you eat the whole seed, or crack it open? When you see pumpkin seeds in store-bought items, it is always a small green inside nut. Do you put the whole seed into the cookies? I know the outsides don’t hurt, because that’s how we ate them! But should we crack them first?

    • Holly

      That’s not a silly question AT ALL, and I’m sure you’re not the only person to have wondered that. (Besides, I love questions!)

      I eat the whole seed: the shell, coat, or husk; the endosperm envelope; and the seed or kernel.

      Zinc is found in the seed, but there’s also some in the endosperm envelope, which is a thin layer sandwiched tightly between the shell and the seed.

      The cookies I ate (just discovered them a couple months ago at a coffee shop I frequent) just had the green seeds. I’d like to make the cookies with the seed shell included. My plan is to first roast the entire seeds and shells (nothing cracked open), and THEN put them into the dough. We’ll see how it goes. It could turn into a post of “Lessons Learned – Things to NEVER Do With Pumpkin Seeds.” ;)

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