So you’ve carved the pumpkin. And you want to eat the seeds. But you don’t want to do them the same ol’ way. Here are some variations from the traditional roasting for our favorite fall seed.

Spicy Sweet Pumpkin Seeds

A twist on the traditional seed, these are a little more work but incredibly delicious–perfect for company or a snack on your own.

3 tablespoons unrefined cane sugar, divided

1/4 teaspoon cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon cayenne pepper

2 cups raw whole pumpkin seeds, washed and drie

salt, or to taste

2 tablespoons olive oil, divided

  1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Place 2 tablespoons of the sugar, cumin, cinnamon, ginger, nutmeg, and cayenne pepper in a large bowl. Set aside.
  3. Toss the pumpkin seeds with the olive oil and spread the baking sheet. Sprinkle with salt and bake until golden, about 25 minutes.
  4. Heat the remaining oil in a large skillet. Add the seeds and remaining sugar. Stir until they are coated with the sugar, about 2 minutes. Scrape the seeds into the spice mixture. Toss to coat. Let cool.

Nutty Almond Energy Bars

Quick, easy, and perfect when you’re on the go. The chocolate can be omitted if you don’t want a sweeter treat.

3 1/2 cups old fashioned oats

1/2 cup raisins

1/4 cup dried cranberries

1/3 cup pumpkin seeds

1/3 cup sunflower seeds

1/4 cup toasted sesame seeds

1/4 cup hemp seeds

1/2 cup wheat germ

1/2 cup oat bran

3 tablespoons flax seeds

1 tablespoon ground cinnamon

1 teaspoon salt

1 1/2 cups creamy all-natural almond butter

1 cup pure maple syrup

1/4 cup melted nondairy margarine

  1. Preheat the oven to 350 degrees F. Line a 9×13-inch pan with aluminum foil and set aside.
  2. Combine the oats, raisins, cranberries, pumpkin seeds, sunflower seeds, sesame seeds, hemp seeds, wheat germ, oatbran, flax seeds, cinnamon and salt in the bowl of a heavy-duty stand mixer.
  3. Add the almond butter, maple syrup and nondairy margarine. Mix well.
  4. Press the mixture evenly into the prepared pan.
  5. Bake in preheated oven for 15 minutes. Cool and cut into bars.

Pumpkin Seed Pesto

Make it up to two days in advance and serve atop your favorite pasta. Add a baby spinach salad and a creamy carrot bisque for a dinner party meal in a matter of minutes.

5 tablespoons extra-virgin olive oil

2 1/4 cups hulled pumpkin seeds

3 to 4 cloves garlic, minced

1/2 cup water

1 cup coarsely chopped fresh cilantro

4 green onions, chopped

3 tablespoons fresh lemon juice, plus more to taste

salt and fresh ground pepper
  1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the pumpkin seeds and salt and pepper to taste.
  2. Stir constantly until the seeds are puffed and start to pop, about 3 to 4 minutes.
  3. Add the garlic and cook until fragrant, about 1 minute.
  4. Scrape onto a plate and let cool.
  5. Once cooled, put the seed mixture in a food processor. Add the water, cilantro, green onions, remaining oil and lemon juice. Pulse until a coarse paste is formed. Season with salt and pepper to taste.

Pumpkin Seed Soda Bread

Super easy to make and just in time for dinner, this bread is perfect alongside your favorite fall soup.

3/4 cup hulled pumpkin seeds, divided

1/4 cup almond meal

1 3/4 cup whole grain flour

2 cups spelt flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon unrefined cane sugar

1 3/4 cup nondairy “buttermilk” (add 1 tablespoon vinegar to nondairy milk to total 1 3/4 cup)

1/4 cup nondairy milk

  1. Preheat the oven to 375 degrees F.
  2. Combine flours, baking powder, salt, baking soda, and sugar in a bowl. Mix in the pumpkin seeds, reserving 2 tablespoons.
  3. Add the “buttermilk” to the dry ingredients, just enough to make a sticky dough. Add more as needed but do not add too much.
  4. Turn the dough onto a lightly floured surface. Knead about 5 times for it to come together. Do not over knead, it will become tough.
  5. Transfer the dough to a parchment lined baking sheet. Use a floured knife to score a deep cross across the top, about 2/3 of the way through.
  6. Brush the dough with the milk. Sprinkle with the remaining seeds.
  7. Bake for 35 to 45 minutes or until the loaf sounds hollow when tapped on the bottom.
  8. Cool on rack at least 20 minutes before serving.

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