Pumpkin Spice has taken over the blog this month! I hope you are ok with it! There is just something about Fall and pumpkin spice that I love. I have to admit that I am not a fan of removing the pumpkin seeds from the pumpkin. It is just gooey! Ugh! For the past few years, we have had pumpkins out as decorations and I didn’t cut them because I just didn’t want to feel the guts of the pumpkin. I am getting over this slowly but surely but it is still a bit ugh to me. Do you enjoy carving pumpkins? Are you trying to figure out what to do with all of the pumpkin seeds? Check out this great Pumpkin Spice Pumpkin Seed Recipe that tastes so good! It helps make sticking your hands inside a pumpkin a little more enjoyable.
If you love Pumpkin Spice Recipes make sure you check out these other fun recipes
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Pumpkin Spice Pumpkin Seeds Recipe
Ingredients
1 cup pumpkin seeds, cleaned
2 teaspoons coconut oil
2 teaspoons pumpkin spice (1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon clove, 1/4 teaspoon ginger, 1/4 teaspoon allspice)
1/4 teaspoon salt, optional
How to make Pumpkin Spice Pumpkin Seeds
Set your oven to 400F.
Make sure your seeds are free of any pumpkin bits and are completely dry – patting them down with a paper towel if necessary.
You can add the oil in one of two ways: add the seeds to a bowl and mix them with the oil, or place the seeds directly on a lined baking tray and drizzle with the oil. Either way works great – and the second method saves on dishes!
Sprinkle the pumpkin spice onto the seeds and roast for 5-10 minutes until the seeds take on a golden taupe color. Stir halfway through to ensure even roasting.
If adding salt, sprinkle it on after you’ve removed the seeds from the oven.
We use either the Hamilton Beach Set ‘n Forget Programmable Slow Cooker, 6-Quart
or Crock-Pot 5-Quart Slow Cooker
for all of our crock pot recipes
Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.
How to make Pumpkin Spice Pumpkin Seeds! The perfect way to use pumpkin seeds.
- 1 cup pumpkin seeds cleaned
- 2 teaspoons coconut oil
- 2 teaspoons pumpkin spice 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon clove, 1/4 teaspoon ginger, 1/4 teaspoon allspice
- 1/4 teaspoon salt optional
-
Set your oven to 400F.
-
Make sure your seeds are free of any pumpkin bits and are completely dry - patting them down with a paper towel if necessary.
-
You can add the oil in one of two ways: add the seeds to a bowl and mix them with the oil, or place the seeds directly on a lined baking tray and drizzle with the oil. Either way works great - and the second method saves on dishes!
-
Sprinkle the pumpkin spice onto the seeds and roast for 5-10 minutes until the seeds take on a golden taupe colour. Stir halfway through to ensure even roasting.
-
If adding salt, sprinkle it on after you've removed the seeds from the oven.
Originally posted October 2015
My absolute favorite. I love pumpkin and to roast the seeds. Completely delicious I love this recipe
Never thought this before that seeds can also have a fantastic recipe, I’d like to try it out.