I was a little hesitant to post these recipes since now that Halloween is over and most of you are probably done digging into pumpkins, but you know what? Pumpkin season is not over! So, for those of you who are still planning on cutting into pumpkins (or butternut squash!) for your cooking and baking needs, this is for you!

After carving our massive pumpkins, I had a good 4 cups worth of pumpkin seeds. Since we already had enough sweets in our house, I didn’t want to make these sweet, so I hit up my spice cabinet to see what I had. Since I had so many pumpkin seeds, I figured it would nice to try more than one recipe, so I made two different kinds: Rosemary Garlic and then Spicy! For both recipes, I recommend that after rinsing them, lay them in a single layer on a towel to dry over night.

Rosemary Garlic Roasted Pumpkin Seeds

Recipe From The Edible Perspective
Ingredients:

– 2 cups rinsed and dried pumpkin seeds

– 1 tbs. olive oil

– 1/2 tsp. garlic powder

– 1 tsp. sea salt

– 1 tbs. rosemary (you can use dried or fresh, but fresh would be better. Sadly, I only had dried at the time…)

– pinch of pepper

Directions:

1. Preheat oven to 275 degrees. Line a baking sheet with parchment paper. In a bowl, add the pumpkin seeds and then all of the other ingredients. Stir ingredients together until the pumpkin seeds are well-coated. Spread onto an even layer on the baking sheet and bake for about 45 minutes, stirring the seeds with a spatula every 15 minutes.

Spicy Roasted Pumpkin Seeds

Ingredients:

– 2 cups rinsed and dried pumpkin seeds

– 1 tbs. olive oil

– 1/2 tsp. garlic powder

– 1 tsp. sea salt

– 1 tsp. cayenne pepper

– 1 tsp. red pepper flakes

– Optional: 1/8-1/4 tsp. chili powder

Directions:

1. Preheat oven to 275 degrees. Line a baking sheet with parchment paper. In a bowl, add the pumpkin seeds and then all of the other ingredients. Stir ingredients together until the pumpkin seeds are well-coated. Spread onto an even layer on the baking sheet and bake for about 45 minutes, stirring the seeds with a spatula every 15 minutes.