8 Fresh Ways to Roast Pumpkin Seeds This Fall (That Aren’t on Pinterest Yet)

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Cacio e Pepe Roasted Pumpkin Seeds

Golden roasted pumpkin seeds dusted in grated cheese and cracked black pepper, styled minimally on a white quartz counter with glass prep bowls of ingredients.

A grown-up snack inspired by your favorite pasta.

Why You’ll Love This Recipe

  • Bold, cheesy, peppery flavor
  • Fancy enough for entertaining
  • Adds crunch to pasta or risotto

Equipment You’ll Need

  • Microplane or fine grater
  • Baking sheet
  • Mixing bowl

Serving Suggestions

  • Top creamy pastas or Caesar salads

Make-Ahead and Storage Tips

  • Best within 5 days, store in sealed container

Recipe
Ingredients

  • 1 cup pumpkin seeds
  • 1 tbsp olive oil
  • 2 tbsp finely grated Pecorino Romano (or Parmesan)
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp garlic powder
  • Pinch of salt

Instructions

  1. Preheat oven to 300°F.
  2. Toss seeds with oil, pepper, garlic, and salt.
  3. Spread on baking sheet and roast 25 min.
  4. While warm, toss with cheese until coated.
  5. Cool fully before storing.

Yield: 4 servings

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8 Fresh Ways to Roast Pumpkin Seeds This Fall (That Aren’t on Pinterest Yet)

Cacio e Pepe Roasted Pumpkin Seeds

Golden roasted pumpkin seeds dusted in grated cheese and cracked black pepper, styled minimally on a white quartz counter with glass prep bowls of ingredients.

A grown-up snack inspired by your favorite pasta.

Why You’ll Love This Recipe

  • Bold, cheesy, peppery flavor
  • Fancy enough for entertaining
  • Adds crunch to pasta or risotto

Equipment You’ll Need

  • Microplane or fine grater
  • Baking sheet
  • Mixing bowl

Serving Suggestions

  • Top creamy pastas or Caesar salads

Make-Ahead and Storage Tips

  • Best within 5 days, store in sealed container

Recipe
Ingredients

  • 1 cup pumpkin seeds
  • 1 tbsp olive oil
  • 2 tbsp finely grated Pecorino Romano (or Parmesan)
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp garlic powder
  • Pinch of salt

Instructions

  1. Preheat oven to 300°F.
  2. Toss seeds with oil, pepper, garlic, and salt.
  3. Spread on baking sheet and roast 25 min.
  4. While warm, toss with cheese until coated.
  5. Cool fully before storing.

Yield: 4 servings