pumpkin seeds, three ways

I feel a little ridiculous talking with you about how to roast pumpkin seeds, but here we are.

Oh hai. How are you. Let’s talk pumpkin seeds.

I’ve been snacking on these things since the dawn of time, a.k.a. since my mom has been making them for us kids after we carve(d) pumpkins for Halloween. They are the second best thing to come out of a pumpkin this time of year, in my opinion — the first is pumpkin pie forever and ever, obvi. Though pumpkin cheesecake is darn good, too. And pumpkin pancakes. Ooooh, and my new-found love, pumpkin mac and cheese.

BUT ANYWAY. Pumpkin seeds, y’all — they’re so versatile. That’s why I’ve got three yummy ways to make them and eat them for you! One involves sea salt and olive oil. The other involves sea salt, olive oil and Old Bay seasoning. The third involves no sea salt, no olive oil, but yes sprinkles. Sprinkles! It’s practically a party up in here.

The sea salt-olive oil variation is as close to my mama’s recipe as it’ll ever get. She kept it simple and I love it. Just be warned: These babies are addicting. Like those sea salt and cracked pepper kettle chips addicting. Or caramel and cheese popcorn addicting. Or trail mix addicting. Wait, you’re not addicted to trail mix like I am? Fine, you can pass me all the M&Ms and pretzels in yours, then.

The confetti variation (which is a fancy way of saying “sprinkles”) is a fun way to spice things up in the pumpkin seed department. All you need are sprinkles and pumpkin seeds. It could not be easier. The only thing easier is eating them all in one sitting. And you don’t have to use these kinds of sprinkles, either, which I believe are called nonpareils (which is a fancy way of saying “sprinkles”). You can swap them for jimmies, or colored sugars, etc. I mean, just look at how many different types of sprinkles exist in the universe? I didn’t know this. SO MANY SPRANKS (which is a fancy way of saying “sprinkles”).

The Old Bay variation is perhaps my new favoritest favorite. I have recently acquired a serious hankering for the Old Bay on ev.er.y.thing. ever since Laura put it on her popcorn and told me to go do it (which I did and do and will continue to do for all the days because daaaaaaaang). I put it on my meats. I put it on my broccoli. I put it on my peanut butter toast in the morning (JUST KIDDING. Wanted to make sure you were paying attention). And now I put it on my pumpkin seeds and it is indeed amazing.

So there you have it, folks! Three great ways to chow down on those seeds you have leftover from your pumpkin carving/baking/cooking shenanigans. If you have more ideas/ways you roast your pumpkin seeds, share them in the comments! I wanna know about ’em.

On a side note, have you entered the Red Star Yeast giveaway yet? You should. You really should.

On a second/a little more serious side note, if you don’t hear a peep from me this week it’s because I’m taking a much-needed mini-break from the blog and the computer. You know how you just wake up one morning before the rooster crows for the umpteenth day in a row and realize you’ve been burning the candle at both ends and suddenly all of your ideas sound like oooogkjweljlllegooo? Yeah, I’m there. So I’m going off the interweb grid for a few days to rest and recharge with family. I’ll still have a recipe for you later this week (that also involves pumpkin. And bourbon. You’re welcome) but otherwise, I’ll catch up with you first thing next week, mmk? Hearts and hugs.

Pumpkin Seeds, Three Ways

• Author: Girl Versus Dough
• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 mins
• Yield: 2 cups of seeds (for each recipe) 1x

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Ingredients

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For the sea salt-olive oil pumpkin seeds:

• 2 cups cleaned, dried pumpkin seeds*
• 2 teaspoons olive oil
• 2 teaspoons sea salt (or more, if desired)

For the confetti pumpkin seeds:

• 2 cups cleaned, dried pumpkin seeds*
• 3 tablespoons nonpareil sprinkles, plus more to toss (optional)

For the Old Bay pumpkin seeds:

• 2 cups cleaned, dried pumpkin seeds*
• 2 teaspoons olive oil
• 1 tablespoon Old Bay seasoning
• 1 teaspoon sea salt

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Instructions

1. *To clean/dry pumpkin seeds, remove as much pulp from seeds as possible. Place seeds in a colander and run under cold water to remove all pulp. Transfer seeds to a paper towel-lined plate or baking sheet; top with another layer of paper towels. Let dry completely, preferably overnight.
2. Heat oven to 400 degrees F. Place pumpkin seeds on a rimmed baking sheet or in a baking pan.
3. For the sea salt-olive oil seeds, toss seeds with olive oil and salt on baking sheet. Bake 15 to 20 minutes until browned.
4. For the confetti seeds, toss seeds with sprinkles on baking sheet. Bake 15 to 20 minutes, then let cool completely on baking sheet before touching (so sprinkles can adhere to seeds as they cool). Toss fully cooled seeds with more sprinkles, if desired.
5. For the Old Bay seeds, toss seeds with olive oil, Old Bay seasoning and salt on baking sheet. Bake 15 to 20 minutes until browned.
6. Pumpkin seeds can be stored in an airtight container at room temperature for up to 5 days.

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