Pumpkin carving season is here, but before you toss those seeds, hear us out. Whether you always end up with leftovers you’re not quite sure what to do with or you just want to make the most of fall’s bounty, it’s time to get creative with pumpkin seeds in the kitchen. We’ve rounded up seven ideas that go beyond basic roasting.
Banana Bread with Pumpkin Seeds
Banana bread just got its fall glow-up. This loaf from Biting at the Bits has everything you love about the classic, plus a pumpkin seed crunch that bakes into a topping you’ll want to pick off piece by piece. No canned pumpkin required, though you can swap it in if you want the full pumpkin effect. It’s freezer-friendly too, so stash a loaf for up to three months.
Brussels Sprouts Salad
This colorful salad from Julia’s Album works for a weekday lunch or any family gathering. With roasted Brussels sprouts, butternut squash, pumpkin seeds, dried cranberries, and a touch of maple syrup, it’s packed with flavor. Pro tip: roast the sprouts and squash at the same time on separate baking sheets, then toss everything together, adding extra maple syrup if you like it sweeter.
Mexican Pepita Salsa
Raw pumpkin seeds and a mix of dried chiles (guajillo, ancho, and chile de árbol) come together to create this potent salsa from At The Immigrant’s Table. Toast the chiles and garlic in oil and set them aside, then toast the pumpkin and sesame seeds in the same oil. Pulse everything with vinegar and salt until combined, but not pureed. The salsa will keep in a sealed jar in the fridge for a couple of weeks.
Pumpkin Seed Cookies
Looking for something simple and healthy with just enough sweetness? These chewy, five-ingredient cookies from The Conscious Plant Kitchen are made with ground pumpkin seeds instead of flour. Shape the cookies, press a well into the center of each, then bake and let cool before filling each thumbprint with melted chocolate.
Roasted Pumpkin Seed Hummus
This hummus from Crumbs & Caramel is a great way to use up extra pumpkin seeds you may have at home. If yours are raw, roast them first for the best flavor. Serve it as a dip, spread it on sandwiches and wraps, or spoon it over bowls. Best of all, it comes together in just five minutes.
Salted Honey Pumpkin Seed Bars
These five-ingredient baked bars from Dessert Done Light are an easy, healthy option for snacking on the go. All you need are pumpkin seeds, honey, oat flour, coconut oil, and salt. Be sure to use shelled pumpkin seeds, also known as pepitas.
Vanilla Pumpkin Seed Clusters
Sweet, crunchy and great as a snack or as a cereal topping, these vanilla clusters from Wallflower Kitchen only take about 20 minutes from start to finish. Once baked, let them cool and dry completely before digging in. Pro tip: they taste best the day they’re made.
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