Roasted Pumpkin Seeds – 3 Flavors – Bacon, Worcestershire & Garlic, and Cajun

Do you love crisp & crunchy or soft & chewy Roasted Pumpkin Seeds?

These pumpkin seeds are simple to make, taste amazing, are a great snack and make fantastic gifts!

When October and the threat of Halloween looms, I am like a kid in a candy store.

Roasted Pumpkin Seeds | Inspiration KitchenI can hardly wait to get several pumpkins, cut a topsy-turvy circle around the top and dig my hands into the cool, gooey, stringy, seed-filled mess.  I laugh every single time.  🙂  Laughing is good!

Do you have as much fun scooping out the pumpkin seeds as I do?

Roasted Pumpkin Seeds | Inspiration KitchenI am a HUGE pumpkin seed lover.  LOVER of them!  Seeded or shelled, I love every savory, roasted, toasted bite.

And, I usually eat them until I can’t feel my tongue any more.  I’m not laughing then!

Over the years, I’ve roasted pumpkin seeds dozens of times.  But, as a food blogger, I felt I needed to do due diligence and do some research on the best way to roast them.  So I tried two different methods and will tell you which one I personally liked best!

Roasted Pumpkin Seeds | Inspiration KitchenOne method called for the cleaned pumpkin seeds to be boiled, then simmered in salted water for 10 minutes prior to roasting to keep the inside kernel from cooking faster than the shell.  I did this with two batches of pumpkin seeds.  The pumpkin seeds cooked beautifully, but weren’t as crunchy as I would’ve liked them.  I like a crunchy, crisp pumpkin seed!

The boiled seeds when finished were softer and harder to crack because they were pliable.  They’re great if you don’t like a crunchy seeds and prefer to eat shell and all!

The second method called for the cleaned pumpkin seeds to be baked at 350 degrees for 20 minutes, with no pre-boiling required.  This certainly was less time consuming, and in my opinion, they were much more crunchy and crispy!  They were also cooked at a higher temperature for the same amount of time, which I think helped add to drying out the shell, making them crispy.

I did this with the Cajun seeds and LOVED them!  I liked the 2nd method MUCH better and love that it takes less prep time!

Cajun Pumpkin Seeds

Roasted Pumpkin Seeds | Inspiration KitchenIf you don’t have Cajun seasoning – no worries – I’ve got you covered!  You can make it in your own kitchen and save yourself a bundle with this recipe Cajun Creole Seasoning.

Because I love my readers so much, I’ve brought you 3 different savory (big shocker, right?) recipes for Roasted Pumpkin Seeds.  First, there is Cajun, then Worchestershire & Garlic and finally Bacon.  Three great flavors made two different ways.

Worcestershire & Garlic Pumpkin Seeds

Roasted Pumpkin Seeds | Inspiration KitchenBacon Pumpkin Seeds

If you’re looking for Bacon Salt, you can find it on Amazon OR in a specialty store like World Imports, Cost Plus.

Roasted Pumpkin Seeds | Inspiration KitchenSprinkle them generously with Bacon Salt for the best flavor.  Remember, some will fall off when you stir them during cooking time.

Can you just imagine what great gifts these three would make?  Such great color and adorable in jars!

Roasted Pumpkin Seeds | Inspiration Kitchen

You and your kids can roast them, package them in cellophane treat bags, in a decorative tin or even Mason jars!  Then, hand-make a cute little gift card to hang from, with the label, the recipe and “Handmade with love by YOU”.  🙂  isn’t that sweet?

Roasted Pumpkin Seeds Collage | Inspiration KitchenI hope you love their crunchy good addictiveness as much as I do!

PERSONAL RECOMMENDATION:  BAKE THEM! No pre-boiling!

Although 2 recipes below call for the pumpkin seeds to be boiled (which is how I did it to test them), I would follow the baking instructions for the CAJUN flavored pumpkin seeds, which requires no boiling.

Enjoy!

Roasted Pumpkin Seeds – Bacon Flavored

Roasted Pumpkin Seeds - Bacon Flavored
 
These Roasted Pumpkin Seeds are crispy, crunchy and bacon flavored for the ultimate snack!
Author:
Recipe type: Snacks
Ingredients
  • Pumpkin Seeds from one medium-sized pumpkin
  • 1 teaspoon extra virgin olive oil
  • bacon salt
Instructions
  1. Preheat oven to 325 degrees F.
  2. Line a baking sheet with aluminum foil and set aside.
  3. Remove seeds from one medium-sized pumpkin and place in a large bowl. Pour water over the pumpkin seeds and separate seeds from strings. Discard strings and remaining insides of pumpkin.
  4. Place cleaned seeds into a medium saucepan and cover seeds with water by 2 inches. Heat water on high until hot and boiling, then turn down to medium and let boil for 10 minutes.
  5. Drain seeds in a fine strainer and pat seeds dry with a paper towel.
  6. Place seeds on prepared baking sheet and drizzle olive oil over seeds. Stir seeds around until coated with oil. Using a spatula or the back of a wooden spoon, pat the seeds down around all edges of the baking sheet to get them in one layer as much as possible.
  7. Sprinkle with bacon salt.
  8. Bake in oven for 10 minutes, then remove from oven. Stir the pumpkin seeds and again, pat the seeds down around all edges of the baking sheet to get them in one layer as much as possible. Place back in the oven. Bake 10 more minutes. Remove from oven and let cool on baking sheet for 5-10 minutes.
  9. Remove from baking sheet and serve!
Notes
Pre-boiling results in a softer, more pliable, chewy shell.
NOT pre-boiling and baking at 350 degrees F for 20 minutes results in a crispy, crunchy shell.
Use the method you prefer based on the texture you want the end result to be!

Roasted Pumpkin Seeds – Worcestershire & Garlic

Roasted Pumpkin Seeds - Worcestershire & Garlic
 
These Roasted Pumpkin Seeds are crispy and crunchy for the ultimate snack!
Author:
Recipe type: Snacks
Ingredients
  • Pumpkin Seeds from one medium-sized pumpkin
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons garlic powder
  • 1 teaspoon sea salt
Instructions
  1. Preheat oven to 325 degrees F.
  2. Line a baking sheet with aluminum foil and set aside.
  3. Remove seeds from one medium-sized pumpkin and place in a large bowl. Pour water over the pumpkin seeds and separate seeds from strings. Discard strings and remaining insides of pumpkin.
  4. Place cleaned seeds into a medium saucepan and cover seeds with water by 2 inches. Heat water on high until hot and boiling, then turn down to medium and let boil for 10 minutes.
  5. Drain seeds in a fine strainer and pat seeds dry with a paper towel.
  6. Place seeds on prepared baking sheet and drizzle olive oil over seeds. Stir seeds around until coated with oil. Using a spatula or the back of a wooden spoon, pat the seeds down around all edges of the baking sheet to get them in one layer as much as possible.
  7. Sprinkle with Worcestershire, garlic salt and sea salt.
  8. Bake in oven for 10 minutes, then remove from oven. Stir the pumpkin seeds and again, pat the seeds down around all edges of the baking sheet to get them in one layer as much as possible. Place back in the oven. Bake 10 more minutes. Stir a third time, then bake another 5 minutes *(see note). Remove from oven and let cool on baking sheet for 5-10 minutes.
  9. Remove from baking sheet and serve!
Notes
*NOTE: The last 5 minutes of cooking time is optional. They *may* take an additional 5 minutes to cook because of the moisture from the Worcestershire. The best way to tell is to pull them out of the oven after 20 minutes and taste test them!

Pre-boiling results in a softer, more pliable, chewy shell.
NOT pre-boiling and baking at 350 degrees F for 20 minutes results in a crispy, crunchy shell.
Use the method you prefer based on the texture you want the end result to be!

Roasted Pumpkin Seeds – Cajun

Roasted Pumpkin Seeds - Cajun
 
These Roasted Pumpkin Seeds are crispy and crunchy for the ultimate snack!
Author:
Recipe type: Snacks
Ingredients
  • Pumpkin Seeds from one medium-sized pumpkin
  • 1 teaspoon extra virgin olive oil
  • Cajun Seasoning
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with aluminum foil and set aside.
  3. Remove seeds from one medium-sized pumpkin and place in a large bowl. Pour water over the pumpkin seeds and separate seeds from strings. Discard strings and remaining insides of pumpkin.
  4. Drain seeds in a fine strainer and pat seeds dry with a paper towel.
  5. Place seeds on prepared baking sheet and drizzle olive oil over seeds. Stir seeds around until coated with oil. Using a spatula or the back of a wooden spoon, pat the seeds down around all edges of the baking sheet to get them in one layer as much as possible.
  6. Sprinkle with Cajun Seasoning.
  7. Bake in oven for 10 minutes, then remove from oven. Stir the pumpkin seeds and again, pat the seeds down around all edges of the baking sheet to get them in one layer as much as possible. Place back in the oven. Bake 10 more minutes. Remove from oven and let cool on baking sheet for 5-10 minutes.
  8. Remove from baking sheet and serve!

 

Comments

    • says

      Hahahaha! I thought the SAME thing Manali! Great minds think alike ;-). Thanks for the kudos on the photography – I’ve been working on it, so I’m so glad you noticed! Have a beautiful week!

  1. Karishma says

    My roommate has been drying squash seeds and I can’t wait to try them!! I am definitely going to suggest these options. Bacon pumpkin seeds sounds so good!

  2. says

    OMG Kristi I LOVEEEEEEE THESE!!!!!! Three different and such delicious ideas to roast pumpkin seeds! I love the seeds but have never roasted them with spices and would just shell it and pop into my mouth – PLAIN!!!! Now after reading your post, I just want to run to the kitchen and get roasting these! ! I love how you jazzed it up with spices! The cajun one is my favorite!!!!! OMG! I’m totally making these!!!!!!!
    Samina | The Cupcake Confession recently posted…Individual Apple PiesMy Profile

  3. says

    Scooping out the pumpkin seeds are my favorite! This is such perfect timing, we are carving out our pumpkins this weekend and I can’t wait to try your roasted pumpkin seeds with the cajun spices. It sounds so addictively good! 🙂

    • says

      AWESOME Kelly! I was hoping it wasn’t to late, I figured people already carved their pumpkins, so I’m glad it’s working for you! 🙂 xoxoxo

    • says

      Yes, Lorraine – you should – you TOTALLY should. Not only because they are good, but because I want to see your phenomenal photography of them!!! xoxo

  4. says

    Interesting! There’s more than one way to skin a cat, err, roast pumpkin seeds, huh? We just did this the other night too. I soaked them in saltwater brine for 24 hours (or more), then baked them at 300 for maybe an hour and a half?? I’m not sure about the time, I just kept checking them. They turned out extra light and crispy crunchy. That’s my favorite way too. Love your spice flavors!!
    Sara@ Home is Where The Cookies Are recently posted…Easy Little Zombie Ghost CraftMy Profile

    • says

      Wow Sara! That’s not how mine turned out at all! I wonder if you used more salt than I did? I certainly didn’t cook mine that long. But I’m certainly willing to give it another try!

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