Fall Spiced Pumpkin Seeds

This recipe is extremely easy.  If you follow my tutorial on how to make your own pumpkin puree, you are definitely going to have pumpkin seeds leftover.

Rather than just toasting them (which you could), why not follow the fall theme and add some fall spices?

All you’re going to need is

1. cinnamon

2. nutmeg

3. 1 tsp melted coconut oil

Proportions are going to depend on how much you like each spice.  You can add cloves, allspice, pumpkin pie spice, or any other spice you’d like.  I just really like cinnamon and nutmeg together.

Wash your pumpkin seeds


Toss with all the ingredients.




Set your oven to 325F

Spread the pumpkin seeds on a baking sheet and bake for about 25 minutes or until lightly browned.


If you want them to be plain, you can bake them the same way without adding any of the ingredients.  Just make sure to spray your baking sheet though.

Check on the seeds and toss them every 10 minutes.


That is it!  Enjoy 🙂


2 thoughts on “Fall Spiced Pumpkin Seeds

  1. Pingback: A Little Note on Allspice, Pimento, West Indian Bay Leaf, from The Archives | Heat in the Kitchen

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