Pumpkin Seed Recipe

Make this pumpkin seed recipe three ways: with sea salt and olive oil, with sprinkles and with Old Bay seasoning. The most versatile Fall snack!

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’re incredible on top of pumpkin muffins. And 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 halloween 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 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.