Introduction
Ever find yourself craving a snack that’s equal parts crunchy, savory, and downright addictive? Picture this: warm pumpkin seeds toasted to golden perfection, glistening with melted butter, and kissed with just the right amount of seasoning. Whether you’re scooping them straight from the tray or sprinkling them over soups and salads, these butter pumpkin seeds are about to become your go-to nibble. Ready to transform those leftover pumpkin seeds into something magical?
What is Butter Pumpkin Seed Recipe?
Think of this as the cozy, buttery cousin of your standard roasted pumpkin seeds—upgraded with a rich, savory twist. It’s as simple as tossing fresh pumpkin seeds with melted butter and your favorite spices, then roasting them until they’re crispy and fragrant. (Pro tip: They disappear faster than you can say “more, please!”)
Why You’ll Love This
- 5-minute prep: Just mix, roast, and snack!
- Pantry-friendly: Butter + seeds + spices = that’s it!
- Endlessly customizable: Sweet, spicy, or herby—take your pick.
- Healthy-ish indulgence: Packed with protein and fiber, but tastes like a treat.
Psst! If you love crunchy snacks, try my Honey-Sriracha Roasted Pepitas next!
How to Make Butter Pumpkin Seed Recipe
Quick Overview
No fancy skills required! Just coat, bake, and stir occasionally for even crispiness. In under 20 minutes, you’ll have a snack worthy of movie night (or secret midnight fridge raids).
Ingredients
- 1 ½ cups raw pumpkin seeds (pepitas)
- 2 tbsp unsalted butter, melted
- ½ tsp sea salt
- ¼ tsp garlic powder (optional but glorious)
- Pinch of cayenne for heat (optional)
Step-by-Step Instructions
- Preheat oven to 325°F and line a baking sheet with parchment.
- Toss pumpkin seeds with melted butter until evenly coated.
- Sprinkle with salt and spices—mix like you mean it!
- Spread in a single layer on the baking sheet.
- Bake for 12–15 minutes, stirring halfway, until golden and crisp.
- Let cool slightly (if you can resist). The crunch intensifies as they cool!
What to Serve Butter Pumpkin Seed Recipe With
- Soup’s best friend: Sprinkle over butternut squash soup for texture.
- Salad booster: Swap croutons for these buttery seeds.
- Charcuterie star: Pair with cheese and dried fruit for a quick board.
Top Tips for Perfecting
- Dry seeds first: Pat them dry for maximum crispiness.
- Butter swap: Try olive oil or coconut oil for a dairy-free version.
- Season liberally: Taste before baking and adjust salt/spices.
- Watch closely: Seeds go from golden to burnt in seconds!
Storing and Reheating Tips
Store cooled seeds in an airtight container for up to 2 weeks. To revive crispiness, pop them in a 300°F oven for 3–5 minutes. (But let’s be real—they rarely last that long!)
FAQs
- Can I use pre-shelled pepitas? Absolutely! Just reduce baking time by 2–3 minutes.
- How do I make these spicy? Add ¼ tsp smoked paprika or chili powder.
- Can I use salted butter? Yes, but halve the added salt to avoid overdoing it.
Conclusion
There you have it—a snack so easy and delicious, you’ll wonder why you haven’t been making batches weekly. Whether you’re topping salads, gifting them in jars, or sneaking handfuls straight from the pan, these butter pumpkin seeds are pure comfort in every bite. Tag me on Instagram when you make them—I’d love to see your creations! And if you’re craving more cozy recipes, check out my Maple-Cinnamon Roasted Almonds next. Happy snacking!