Barbecue Pumpkin Seeds

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  • Level: Easy
  • Total: 1 hr
  • Active: 10 min
  • Yield: 4 to 6 servings
Barbecue-lovers will get a "kick" out of these fiery pumpkin seeds, which are coated in brown sugar, chile powder and ground cumin. We bake the seeds twice in this recipe — before and after coating — to ensure that each piece is adequately crunchy and enjoyable.



  1. Preheat the oven to 300˚ F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
  2. Separate the seeds from the stringy pump, rinse the seeds in a colander under cold water, then shake dry. Don’t blot with paper towels; the seeds will stick.
  3. Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
  4. Toss the seeds with olive oil, salt, brown sugar, chile powder and cumin. Return to the oven and bake until crisp and golden, about 20 more minutes.