3 Ways to Make Preschool-Friendly Roasted Pumpkin Seeds!

Updated October 2021

Do you save your pumpkin seeds when you carve a pumpkin?

I'd like to recommend that you do! Here's why!

After our Pumpkin Card craft project we made roasted pumpkin seeds. We melted some butter in a pan and toasted the seeds. Then we separated the seeds into three different pie plates so that we could have different flavors. We added the spices and other ingredients and roasted them in the oven. Once they were cool we enjoyed tasting the different seeds. Spoiler alter: her favorite seeds were the sweet ones!

Always closely supervise children when cooking!

Our recipes were modified from multiple sites so feel free to modify them as you'd like! We collected about 1 1/2 cups of seeds from our pumpkin so we did 3 half-cup recipes. You may need to increase or decrease the ingredients as needed for the amount of seeds you collect.

Let's Roast Some Seeds

Preheat your oven to 350*

We cooked all of the seeds in a saute pan in 1 1/2 tablespoons of butter (that's 1/2 T for each 1/2 C of seeds). This took about 10 minutes over medium to medium-high heat.

Then we put 1/2 C of toasted seeds in 3 different bowl. (Although after the fact I realized that I could have just put them right in the pie pans.)

Then we added the following seasonings:

Sweet Maple Seeds

to 1/2 C of toasted seeds add

1/4 teaspoon cinnamon

1/8 teaspoon allspice

1/2 tablespoon maple syrup

Spicy-Savory Seeds

to 1/2 C of toasted seeds add

1/2 tablespoon Worcestershire sauce

1/4 teaspoon sugar

1/8 teaspoon salt

pinch garlic powder

pinch cayenne pepper

Salty Seeds

to 1/2 C of toasted seeds add

1/2 tablespoon kosher salt (more/less as desired)

Mix seasonings and seeds then pour into 3 different pie pans. Then I put pie pans in the oven for 30-45 minutes stirring every 10 minutes. She was so excited to watch me stir the seeds every time the timer went off! (Disclaimer: please make sure your young child stays away from the hot oven!)

First Out of the Oven: