Pumpkin Seed Snacklings

By Our Recipe Contributor, Rebecca Spoolstra

These pumpkin seeds are roasted low and slow and make a delicious autumn snack. Warning: you may become that person who starts asking everyone for their leftover jack-o-lantern seeds.


2 cups pumpkin seeds

1 teaspoon Worcestershire sauce

3 Tablespoons butter

1.5 teaspoons salt

1/4 teaspoon garlic powder



1. Preheat oven to 250 degrees F. Rinse the seeds well. Boil them in salted water for 10 minutes. Dry the seeds slightly and place them in a large mixing bowl.

2. Melt the butter in a bowl and add the Worcestershire sauce, salt, and garlic powder. Pour this mixture over the seeds and mix to evenly coat.

3. Bake the seeds on a cookie sheet for about 2 hours, stirring at least every half hour, until theyre crispy. Store in a airtight container and enjoy!


Recipe makes 2 cups of seeds but you can easily make a double batch if you have a ton of seeds.

If youre craving a sweet version of these seeds, you can toss them in melted butter, sugar, and cinnamon.

This recipe was originally posted here.