It’s October and that means pumpkin season is here. Pumpkin spiced lattes, pumpkin spiced cake, pumpkin pie and PUMPKIN SEEDS! Pumpkin seeds are easy to bake and add one more element of fun to pumpkin carving with your family. My kids eat these by the handful.
First, buy a pumpkin to carve with your kids (or just yourself!)
Separate the seeds out from the pumpkin. Don’t worry if a little pumpkin in mixed in, it tastes great that way. No need to wash the seeds.
Preheat your oven to 350 degrees.
Melt approximately 1/2-1 tbsp. butter for every 1 cup of pumpkin seeds. Pour the melted butter into your bowl of seeds. Add salt to taste.
Spread the seeds in a single layer onto a baking sheet.
Bake for 15 minutes then flip the seeds over. Bake for an additional 10-12 minutes, or until nicely browned and crisp.
- pumpkin seeds
- 1/2-1 tbsp melted butter for every 1 cup of seeds
- salt to taste
Preheat oven to 350 degrees
Separate seeds from pumpkin. It is fine for a little pumpkin to be mixed in with the seeds. Do not wash or clean the seeds.
Add 1/2-1 tbsp of melted butter for every 1 cup of seeds. Mix.
Add salt to taste. Mix.
Spread seeds in a single layer on a baking sheet.
Bake for 15 minutes then flip seeds over. Bake for an additional 10-12 minutes or until the seeds are nicely browned and crisp.