Doesn’t it feel like pumpkins just appeared overnight at all the local stores and markets? One minute peaches and tomatoes are piled high in the produce section, and the next, pumpkins are overflowing in towering piles! After you’ve picked out the best ones to adorn your front steps, grab a few small sugar pumpkins to roast your own seeds. Not only do they make for a quick and filling fall snack, but the variety of possible flavors is endless. Here are three options — basic, sweet and savory — to get you started.


How to Remove the Seeds

Step 1: Remove the Seeds From the Pumpkin
Cut a sugar pumpkin in half and scoop out the seeds. Remove as much pulp from the seeds as you can.


Step 2: Rinse and Dry the Seeds
Place all of the seeds in a strainer and rinse them under water until all the pulp is removed. Lay the seeds out on a paper towel and pat them dry. Then, preheat your oven to 350 degrees Fahrenheit.


Option 1: Basic Roasted Pumpkin Seeds

Things You’ll Need

1/2 cup pumpkin seeds
1/2 tablespoon melted butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Step 1: Toss the Seeds in Salt and Pepper
Place the seeds in a small bowl, and toss them with melted butter, salt and pepper.

Step 2: Roast the Seeds
Spread the seeds out on a baking sheet and roast them in the oven for 15 minutes, tossing once halfway through. The seeds are finished when they’re golden brown around the edges.

Option 2: Sweet Roasted Pumpkin Seeds

Things You’ll Need

1/2 cup pumpkin seeds
1/2 tablespoon melted butter
1/2 teaspoon cinnamon
1 tablespoon brown sugar
Step 1: Toss the Seeds in Cinnamon and Sugar
Place the seeds in a small bowl, and toss them with melted butter, cinnamon and sugar.

Step 2: Roast the Seeds
Spread the seeds out on a baking sheet and roast them for 15 minutes. Be sure to toss them once halfway through, until they’re golden brown around the edges.

Option 3: Savory Roasted Pumpkin Seeds

Things You’ll Need

1/2 cup pumpkin seeds
1/2 tablespoon melted butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary
Step 1: Toss the Seeds in Rosemary
Place the seeds in a small bowl, and toss them with melted butter, salt, pepper and rosemary.

Step 2: Roast the Seeds
Spread the seeds out on a baking sheet and roast them for 15 minutes, tossing them once halfway through. The seeds should be golden brown around the edges before you remove them completely from the oven.