With the fall season approaching, pumpkin carving is becoming more popular. It is common for some to throw away all of the insides of a pumpkin when carving it, including the seeds. However, others separate the seeds, clean them, and bake them for a crunchy treat. Baking pumpkin seeds creates less food waste and can also serve as a quick, grab-and-go snack. Although pumpkin seeds can be baked and eaten plain, seasoning them can give a variety of flavors to these treats.

All recipes yield half a cup of pumpkin seeds. The recipes can be adjusted for spice level and quantity. Seeds should be cooked at 345 degrees for 45 minutes on a baking sheet with parchment paper.

Salt and Pepper Seeds
1 teaspoon olive oil or 1 tbsp butter
½ teaspoon of sea salt
½ teaspoon black pepper (adjustable depending on desired spice level)

Ranch Seeds
1 teaspoon olive oil
½ teaspoon of sea salt
¼ teaspoon onion powder
¼ teaspoon parsley
¼ teaspoon garlic powder
¼ teaspoon dill
⅛ teaspoon dry mustard
⅛ teaspoon black pepper

Dill Pickle Seeds
1 teaspoon olive oil
1 teaspoon white vinegar
1 teaspoon dill
¼ teaspoon parsley
½ teaspoon garlic powder
½ teaspoon sea salt
⅛ teaspoon black pepper

Cinnamon Sugar Seeds
1 teaspoon olive oil
1 tablespoon brown sugar
½ teaspoon cinnamon
Pinch of salt

Sweet and Spicy Seeds
1 teaspoon olive oil
1 tablespoon brown sugar
½ teaspoon of sea salt
¼ teaspoon chipotle powder (adjustable for desired spice level)
⅛ teaspoon black pepper