Roasted Honey Chipotle Pumpkin Seeds

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Very important PSA: Do not throw away the pumpkin seeds after carving your pumpkin!

It’s the season for pumpkin carving, which means an abundance of seeds during the cleanup process. Don’t let those additional seeds go to waste — Transform them into a delicious and healthy snack using our Roasted Honey Chipotle Pumpkin Seeds recipe.

Pumpkin seeds are rich in vitamins and minerals, including manganese, vitamin K, and zinc, making them the perfect addition to salads, soups, or just to just grab as a snack.

TIP: Adjust the level of chipotle chile powder according to your spice preference. And feel free to experiment with other seasonings like smoked paprika or garlic powder for a unique twist.This recipe is such a great base, you can really feel free to play around with it and make it your own!

Roasted Honey Chipotle Pumpkin Seeds

Ingredients

2 cups pumpkin seeds
1 tbsp extra virgin olive oil
2 tbsp honey at room temperature
1 tsp chipotle chili powder
½ tsp ground cumin
½ tsp salt

Instructions

Prepare the Pumpkin Seeds: Clean the pumpkin seeds, removing any pumpkin pulp. Rinse them thoroughly under cold water and pat them dry with a paper towel. Ensure the seeds are completely dry for a crispier result.
Preheat your oven to 300°F. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
In a large bowl, toss the dried pumpkin seeds with 1 tablespoon of Extra Virgin Olive Oil until they are well-coated.
In a small bowl, whisk together honey, chipotle chili powder, ground cumin, and salt. Ensure the mixture is well combined.
Pour the honey and spice mixture over the pumpkin seeds, stirring until all the seeds are evenly coated.
Spread the coated pumpkin seeds in a single layer on the prepared baking sheet. Make sure they are evenly distributed for even roasting.
Place the baking sheet in the preheated oven and roast the pumpkin seeds for about 30-40 minutes or until they are golden brown and crispy. Stir the seeds every 10-15 minutes to ensure even roasting.
Once roasted, remove the pumpkin seeds from the oven and let them cool completely on the baking sheet. They will continue to crisp up as they cool. Once cooled, transfer them to an airtight container.