Ever find plain roasted seeds a little boring? Try this everything bagel twist and you’ll never toss pumpkin seeds again.
Everything bagel pumpkin seeds are giving my kitchen serious fall vibes. I always end up with a big bowl of seeds after carving pumpkins, and (honestly) plain salted ones just bore me silly. Tried to boost them and wow, if you’ve never had everything bagel pumpkin seeds, well, you’re missing out. If you like jazzing up snacks and learning to make the most of autumn flavors, these are a home run. Oh, and if you’re also curious about other savory snack ideas, check out this recipe for roasted chickpeas and maybe peek at quick sweet potato chips for good measure.
How to make the perfect roasted pumpkin seeds
Getting those seeds just right is a little messy, yeah, but soooo worth it. First, scoop out the seeds from your pumpkin (good luck not getting goop everywhere). Rinse them well. Like, actually take a minute, because pumpkin gunk clings for dear life. Pat those babies dry with a towel. Some people skip this, but you do you. Dry seeds get crispier no debate.
Next, toss with a little oil and salt. Enough so the seasoning sticks, not so they’re swimming. Now here’s my hard-learned trick: roast them on a baking sheet with plenty of space. Crowded seeds steam and get chewy, and you want crunch. Bake at around 325°F, stir halfway, and watch ’em. You’ll smell toasty nutty soon enough.
Don’t be scared if a few pop in the oven. It happens. Take them out when they’re golden. Let cool to finish crisping up. That’s it. Simple, but the texture is everything.
| Nutritional Component Per 1 oz (28 g) Serving Daily Value % | ||
| Calories | 151 | 8% |
| Protein | 7 g | 14% |
| Total Fat | 13 g | 20% |
| Saturated Fat | 2 g | 10% |
| Dietary Fiber | 1.1 g | 4% |
| Iron | 2.7 mg | 15% |
How to cook Everything Bagel Roasted Pumpkin Seeds
Ok, so for the star seasoning… everything bagel blend! It’s got sesame seeds, poppy seeds, garlic, onion, and flaky salt. If you love bagels (who doesn’t?), this mix is mind-blowing on pumpkin seeds.
After drying your seeds like I said, drizzle with olive oil. Toss in a big bowl get them all slick. Sprinkle all sides with everything bagel seasoning. Use more than you think. Those flavors are subtle at first. Then spread on a tray, single layer. Bake at 325°F for about 25 minutes, give them a stir at the halfway point, and taste for doneness.
If you’re curious about more snack time magic, see my simple air fryer roasted chickpeas. Back to the seeds cool before munching or storing. The garlic and onion flavors get bolder as the seeds cool. Kinda amazing, isn’t it?
Everything Pumpkin Seeds Ingredients
- Raw pumpkin seeds (from one pumpkin. Any size. Small ones roast faster)
- Olive oil (or melted butter if you’re feeling wild)
- Everything bagel seasoning (store-bought is fine, or homemade if you’re an overachiever)
- Pinch of kosher salt (optional, but it bumps the flavor)
That’s legit all. No need to make it complicated. The seasoning does the work. Just make sure those seeds are totally covered.
Ways To Use Roasted Pepitas
These seeds? Not just snacking! They go almost everywhere (I’m not kidding). Here’s how I’ve been tossing them around:
- Sprinkle on salads for crunch and a hit of bagel flavor
- Toss into homemade trail mix instead of plain nuts
- Stir into pumpkin soup (or any soup honestly)
- Top off your morning avocado toast for serious texture
- Pack in lunchboxes for a salty, satisfying snack
Similar Recipes
If you’re as obsessed with crunchy snacks as me, you gotta try different seed blends too. Sunflower seeds also love everything bagel seasoning. Even popcorn with that seasoning is fire, trust me.
And, for more creative kitchen ideas, you can check out these quick sweet potato chips which pair surprisingly well with everything bagel pumpkin seeds. Or swap in other seasonings, like smoked paprika or curry powder, if you want a spicy change of pace. Experimenting in the kitchen is what keeps it fun, right?
Craving something quick and crave-worthy?
Dive into Lazy Bites your shortcut to cheesy snacks, sweet treats, and no-fuss sides that hit the spot fast. Perfect for snack attacks, lazy weekends, or last-minute party spreads. Grab a bite now no stress, just flavor.
Common Questions
Can I use store-bought pumpkin seeds for this recipe?
Yep, totally works. Just make sure they're raw, not pre-roasted or salted. The texture’s a smidge different but still super tasty.
How do I store roasted pumpkin seeds?
Let ‘em cool first, then stash in an airtight jar or container. They'll stay crunchy for a week or two. Hide them from snack thieves!
What if I don't have everything bagel seasoning?
Make your own! Mix sesame seeds, poppy seeds, dried onion, dried garlic, and flaky salt. Adjust to taste and call it done.
Can I use these in baking?
Definitely. Sprinkle on bread, muffins, or even savory scones for that bagel-shop touch.
Do I need to peel the pumpkin seeds?
Nope, just roast them whole. The shell gets crispy and adds fiber. And honestly, who has time to peel pumpkin seeds one by one.
So, next time you’re knee-deep in pumpkin guts, don’t toss out those seeds. Everything bagel pumpkin seeds are the snack I wish I’d discovered years ago. Super flexible, big on flavor, and so satisfying to crunch. For another take and a fun breakdown, head to Laurel Ann Nutrition’s Everything Bagel Pumpkin Seeds article there’s always something new to learn. If you want to jump down the rabbit hole of pumpkin seed goodness, find even more ideas and nutrition tips from expert foodies. Your cozy fall snacking just got a serious upgrade.
Everything Bagel Pumpkin Seeds
Ingredients
- 1 pumpkin raw pumpkin seeds from one pumpkin, any size – small ones roast faster
- 1 tablespoon olive oil or melted butter if you’re feeling wild
- 4 tablespoons everything bagel seasoning store-bought or homemade – use more than you think for the best flavor
- 1 pinch kosher salt optional, but enhances flavor
Instructions
- Scoop out the seeds from your pumpkin, rinsing them well to remove all the pumpkin gunk.
- Pat the seeds dry with a towel to ensure they get crispy. Trust me, it’s worth the extra step!
- Toss the dried seeds with olive oil and a pinch of salt in a big bowl until they’re evenly coated.
- Sprinkle generously with everything bagel seasoning and toss again so every seed gets a little love.
- Spread the seeds in a single layer on a baking sheet. Crowded seeds = chewy seeds.
- Bake at 325°F (165°C) for about 25 minutes, stirring halfway through.
- Remove when golden and let them cool completely before snacking or storing.
Notes
Nutrition
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