These garlic parmesan roasted pumpkin seeds are SO good! In fact, they may just be THE BEST roasted pumpkin seeds we’ve ever had – perfect for fall snacking!
You guys, I’m telling you these garlic parmesan seeds are SOOOOO good! Our cinnamon maple seeds are tasty too, but the savory flavor combination in these with the garlic powder and the grated parmesan is just divine. So so good! And if you’ve never tried making your own pumpkin seeds before, we highly recommend using this recipe for your first try!
Roasting Pumpkin Seeds
Roasted pumpkin seeds are the perfect fall snack!!! Though they do require a little bit of effort to make, they are SO worth it! Roasted pumpkin seeds are full of crunchy deliciousness, and these garlic parmesan seeds are especially so. YUM!!!To start the pumpkin seed making process, you’ll need pumpkin seeds. For ours, we always save the seeds from our annual Halloween pumpkin carving party. Once you take all the “pumpkin guts” and seeds out of the pumpkin, you’ll wash the seeds well – be sure to get all the pumpkin “guts” off!
I also recommend drying the seeds first to get them nice and crunchy. You can spread the clean seeds onto parchment-lined baking sheets and leave them out overnight to dry. Or you can put them in a warm oven to dry for a few hours. For these, the oven was turned up to 275 & then shut off. In went the seeds, where they sat for most of the day stirring just a couple times. Once the seeds are dry, then you can start the recipe.
Making Garlic Parmesan Pumpkin Seeds
Cleaning and drying the seeds is really where most of the “work” comes in. Once that part is done, flavoring the seeds is easy! Again, you can go with a sweet recipe, like our cinnamon maple pumpkin seeds. But for something savory, the garlic parmesan is just fabulous! I wish you this was smell-o-vision, because you’d want to dive right in!The beauty of this recipe is you only need 3 ingredients (plus the seeds) – melted butter, grated parmesan, and garlic powder! That’s it! Once you have all your ingredients, you’ll just toss the seeds in the butter, parmesan, and garlic powder. Then bake. That’s it!
And for this particular recipe, I don’t really recommend doing any substitutions. The grated parmesan really works better for this than shredded parmesan would. And the melted butter really helps add a richness and flavor that you could get with an oil! If you like a lot of garlic flavor, you could probably up the garlic powder by another teaspoonful if you wanted. Or even add a little more cheese. But I don’t recommend doing substitutions for this in general.
The pumpkin seeds should last 1-2 weeks in an airtight container. We love them so much they never last that long here though. If you think you’ll need more time, you can store them in the fridge to prolong their “shelf life”!
Garlic Parmesan Pumpkin Seeds Recipe
Here’s the printable recipe:
Garlic Parmesan Roasted Pumpkin Seeds
- 2.5 C fresh dried pumpkin seeds
- 2.5 TBSP melted butter
- 4 TBSP grated Parmesan
- 1 tsp garlic powder
- Preheat oven to 325 degrees F.
- Put the dried seeds in a bowl and pour the melted butter over the seeds. Add cheese and garlic powder. Stir to coat well.
- Spread the seeds onto lined (parchment or foil) baking sheets.
- Bake at 325 for 30-45 mins (or until the seeds look golden brown), stirring/tossing seeds every 10 minutes to prevent burning.
- Store the seeds in an airtight container at room temperature.
YUM! So, plan to save the pumpkin seeds from your pumpkin carving activities this fall and make these savory roasted treats!
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