Roasted Pumpkin Seeds


Pumpkins are one of my favourite things. I love how they look, how they smell, how the taste and how much joy they bring me when I get to carve them, I’m a pumpkin addict!

This year, I went for slightly less traditional pumpkin carvings going for a few of my favourite things; a unicorn, a cupcake and the Deathly Hallows (shout out to all the Harry Potter fans).


With all of these lovely pumpkins I had lots of lovely pumpkin seeds hanging around. I usually just roast them but this time I wanted to get a little experimental, so I divided them into two bowls and flavoured one sweet with pumpkin spices and brown sugar and one savoury with salt, pepper and paprika and I tell you now, they were delicious!

As they were an experiment they weren’t going to get an official write up but it’s been requested of me by a few people on social media so here it is! Enjoy!

Sweet Pumpkin Seeds

  • 250g pumpkin seeds (from 2 medium pumpkins)
  • 50g melted butter
  • 1 tablespoon Pumpkin Spice
  • 1 tablespoon light brown sugar

Savoury Pumpkin Seeds

  • 250g pumpkin seeds (from 2 medium pumpkins)
  • 50g melted butter
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 teaspoon paprika


  1. Detangle the pumpkin seeds from the pumpkins
  2. Wash them well and dry them on kitchen towel
  3. If making both flavours, split into two bowls (or put in one bowl for the one flavour)
  4. Pour in the melted butter and mix well
  5. Add in the dry ingredients depending on your flavour
  6. Spread into a single layer on a baking tray lined with greaseproof paper or foil
  7. Bake at 180°C for 15-20 minutes
  8. Leave to cool slightly and enjoy!

The savoury ones are great warm on a salad and the sweet ones are delicious on their own or in a flapjack recipe or to top granola! Get creative with your flavours. The possibilities are endless!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Happy Halloween and happy baking!

Britt xo


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