Introduction

These simple pumpkin seeds roasted with Worcestershire sauce offer a deliciously savory snack perfect for fall. With garlic powder, melted butter, and seasoned salt, they turn leftover pumpkin seeds into a crunchy, irresistible treat your whole family will love.

The image shows a close-up of many roasted pumpkin seeds that are golden brown with crispy, slightly charred edges. Each seed has a thin, slightly wrinkled texture with a shiny coat of oil and specks of seasoning visible on their surface. The seeds are piled together against a white marbled texture background, highlighting their warm colors and crunchy look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups pumpkin seeds (raw, hulled)
1 tbsp melted butter
1 tsp Worcestershire sauce
1/2 tsp garlic powder (freshly ground preferred)
1 tsp seasoned salt (optional but recommended)

Instructions

Step 1: Preheat your oven to 250°F (120°C). In a medium bowl, combine pumpkin seeds with melted butter, Worcestershire sauce, and garlic powder. Toss vigorously to evenly coat every seed with the seasoning mixture.
Step 2: Spread the seasoned seeds in a single layer on a baking sheet. Sprinkle seasoned salt evenly over the seeds. Bake for 1 hour and 30 minutes, stirring every 30 minutes to ensure even roasting and avoid burning. The seeds should be golden brown and crunchy when done. For a deeper flavor, you may increase the oven temperature during the last 10 minutes, but watch carefully to prevent burning.

Tips & Variations

Substitute melted butter with olive oil or melted coconut oil for a different flavor.
If you don’t have Worcestershire sauce, use soy sauce or tamari; reduce seasoned salt slightly as these are saltier.
Create your own seasoned salt by mixing 1 teaspoon salt with 1/4 teaspoon paprika and a pinch of onion powder.
Fresh minced garlic can replace garlic powder; use about 1 finely minced clove but watch for quicker browning.
Try using seeds from other winter squash if you don’t have pumpkin seeds on hand.
Make sure to dry pumpkin seeds thoroughly before roasting to get crispy results.
Spread seeds in a single layer and stir occasionally for even roasting and to prevent burning.
Add the Worcestershire and butter mixture toward the end of roasting for a caramelized finish without burning.

Storage

Once cooled completely, store the pumpkin seeds in an airtight container at room temperature for up to two weeks to keep them crunchy. For longer storage, freeze in a sealed bag or container for up to three months. To refresh seeds that have softened, reheat in a 300°F oven for about five minutes to restore their crispiness.

How to Serve

A white bowl filled with multiple golden-brown roasted pumpkin seeds that have a slightly shiny and crispy texture, each seed coated with a mix of spices visible as dark flecks on the surface. The seeds are piled high, showing a layered arrangement where some seeds lay flat, while others rest at angles, creating a sense of depth. The bowl sits on a white marbled surface, adding a clean and subtle background contrast to the warm tones of the seeds. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw pumpkin seeds straight from a pumpkin?

Yes, you can use raw pumpkin seeds from a pumpkin, but be sure to rinse thoroughly and dry completely to ensure they roast crispy rather than steam.

Can I make these pumpkin seeds without Worcestershire sauce?

Absolutely. Soy sauce or tamari make great substitutes, providing a similar savory umami flavor. Just adjust the salt to keep the seasoning balanced.