0 In Holiday Inspiration/ Play With Your Food/ Recipes

How to Make Perfect Pumpkin Seeds

Carving pumpkins is one of our favorite rites of autumn. But making spooky faces with these seasonal squashes is only part of the fun—you can eat them too!

All those pumpkin seeds you scooped out of your jack-o’-lantern? They make for a quick, easy, and delicious snack. Not to mention, they’re better for you than sugary Halloween treats and you can cut back on waste. It’s a win-win-win!

Executive Chef Dana crafted the following signature spice blends especially for roasting pumpkin seeds. Each recipe makes about 3 tablespoons of spice.

Brown Sugar Ancho

Spicy meets sweet in this zingy blend.

1/8 teaspoon white pepper, ground fine
1 teaspoon onion powder
2 teaspoons cumin, ground
1 teaspoon granulated garlic
1 teaspoon chili powder
1 1/4 teaspoons paprika
1 teaspoon brown sugar
1/4 teaspoon ancho chili powder


Bold barbecue flavor with a hint of heat and garlic.

3/4 teaspoon granulated garlic
1 1/4 teaspoons ancho chili powder
1 1/4 teaspoons paprika
1/2 teaspoon ground mustard
1 teaspoon ground ginger
1 teaspoon black pepper, ground fine

Cocoa & Espresso

Chocolate kissed with cinnamon and espresso notes.

1/2 teaspoon sugar
1 1/2 teaspoon Dutch-process cocoa powder
1/8 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/2 teaspoon espresso powder

Here’s what you’ll need to make a batch of roasted pumpkin seeds:

2 cups raw pumpkin seeds

3 tablespoons spice blend

1-2 teaspoons neutral cooking oil (vegetable, canola, sunflower, or grapeseed oil)

salt and pepper to taste

parchment paper

baking sheet

medium bowl

Cooking instructions:

  1. Preheat oven to 300 degrees.
  2. Rinse pumpkin seeds in a colander with cool water to remove stringy pulp.
  3. Pat seeds dry with a paper towel.
  4. Transfer seeds to a medium bowl. Drizzle with 1-2 teaspoons cooking oil (or enough to lightly coat).
  5. Add half of the spice blend. Salt and pepper to taste. Toss to coat.
  6. Spread seeds out on a lightly oiled, parchment-lined baking sheet.
  7. Sprinkle remaining spice blend over top.
  8. Roast for 50 minutes, or until dried and crisp.
  9. Let cool & enjoy!

Happy eating, and Happy Halloween from Green Chef!


Green Chef delivers frightfully delicious recipes made with organic ingredients. Dinner doesn’t have to be scary—sign up today!


You Might Also Like

No Comments

Leave a Reply