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Kid-Approved Roasted Garlic Parmesan Pumpkin Seeds

roasted garlic parmesan pumpkin seeds - featured image
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Crunchy, savory roasted pumpkin seeds with roasted garlic and crispy Parmesan cheese. An easy, kid-friendly fall snack that turns simple pumpkin seeds into an irresistible treat.

Ingredients

Scale
  • 1 ½ cups (180g) raw pumpkin seeds, cleaned
  • 3 tablespoons (42g) unsalted butter, melted
  • 4 cloves fresh garlic, minced (about 2 teaspoons)
  • ¼ cup (25g) grated Parmesan cheese
  • ½ teaspoon (3g) fine sea salt
  • ¼ teaspoon garlic powder (optional)
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Clean and dry pumpkin seeds: rinse in a colander under cool water, removing any stringy pulp. Spread on a clean kitchen towel or paper towels and pat dry until damp but not soaking wet.
  3. Melt butter in a small microwave-safe bowl (about 30 seconds) or in a small saucepan over low heat. Let cool for 1 minute.
  4. Mince garlic cloves finely. Add minced garlic to melted butter and stir. Let sit for 1 minute to infuse.
  5. In a medium mixing bowl, combine pumpkin seeds, garlic butter mixture, salt, garlic powder (if using), and black pepper. Stir well until every seed is coated.
  6. Spread seasoned seeds in a single layer on the prepared baking sheet. Sprinkle grated Parmesan cheese evenly over the top.
  7. Roast for 10 minutes, then remove pan from oven and stir seeds with a spatula.
  8. Return to oven and roast for another 8-12 minutes, until seeds are golden brown and cheese is crispy and slightly browned. Watch closely to prevent burning.
  9. Remove from oven and let seeds cool completely on the baking sheet (at least 15-20 minutes) to allow them to crisp up.
  10. Once cooled, break up any large clumps of seeds and cheese. Transfer to a serving bowl.

Notes

For best texture, pat seeds dry before roasting to avoid steaming. Watch the oven closely at the end as Parmesan can burn quickly. Let seeds cool completely before storing to maintain crunch. Store in an airtight container at room temperature for up to 2 weeks. To re-crisp, bake at 300°F for 3-4 minutes. Can be frozen for up to 3 months.

Nutrition

Keywords: roasted pumpkin seeds, garlic parmesan pumpkin seeds, fall snack, kid-friendly snack, easy pumpkin seeds, Halloween snack, Thanksgiving snack

Find it online: https://siennaspoon.com/kid-approved-roasted-garlic-parmesan-pumpkin-seeds-easy-and-best-fall-snack/