Description
Crunchy, savory, and perfect for fall! These Everything Bagel Roasted Pumpkin Seeds feature the raw seeds scooped out of a whole pumpkin and are tossed with vegan butter and everything bagel seasoning, then roasted to perfection! It’s an easy, zero-waste snack for pumpkin carving season. Gluten-free, dairy-free, and full of cozy autumn vibes.
Ingredients
2 1/2 cups of raw pumpkin seeds (scooped from your pumpkins)
2 tablespoons vegan butter
2 tablespoons everything bagel seasoning
salt, to taste (optional)
Instructions
- As you carve your pumpkin, set the seeds aside in a bowl. Rinse them well under cold water, removing as much pumpkin pulp as possible. (A little stringy pumpkin left on the seeds is fine!)
- Spread the seeds out to dry on a baking sheet lined with paper towels. I let mine dry on the counter overnight. The drier they are, the crispier they’ll get in the oven.
- Preheat the oven to 400°F.
- In a bowl, toss the seeds with melted vegan butter and everything bagel seasoning (and any additional salt). Give them a good mix to make sure every seed gets that savory coating.
- Spread the seeds in a single layer on a parchment-lined baking sheet. Roast for about 12-14 minutes, tossing halfway through. They should be lightly golden and crispy.
- Let the seeds cool on the pan—this helps them crisp up even more. Then snack away!
Notes
READ THE BLOG POST FOR MORE TIPS & INFORMATION!
The everything bagel seasoning should have salt in it, but if it doesn’t, add salt.
Store your roasted pumpkin seeds in a bowl or container, uncovered, at room temperature for up to a week. When covered and stored in an airtight container they tend to loose their crispiness a bit. You can also store them in the fridge to help keep their crunch.
- Cook Time: 15
- Category: Snacks