Fresh Small-Batch Roasted Coffee Delivered 802-644-8300

Coffee Roasted Pumpkin Seeds

Coffee Roasted Pumpkin Seeds

It's pumpkin season!

I don't know about you, but 2020 has caused me to slow down and make time to try the things I kept putting off in the past. Each year that we carve pumpkins for Halloween I plan to collect the seeds and roast them, but every year something comes up and I end up tossing them in the compost pile instead.

Well, not this year! This year I did it and I am so happy I did. They were so delicious! I hope you like them. Please let me know what you think!

Pumpkin seeds are actually a very nutritious snack. Eating the whole pumpkin seed provides fiber and is an excellent source of zinc, as well as the nutrients phosphorus, potassium, magnesium, and iron. According to the USDA National Nutrient Database; 1 ounce (or about 85 seeds) of unseasoned pumpkin seeds provides approximately 126 calories, 5.3 grams of protein, 5.5 grams of fat mainly from unsaturated sources, 15 grams of carbohydrates and 5 grams of total dietary fiber.

They are surprisingly quick to make too. The most time consuming step is scooping out the pumpkin pulp and beginning the tedious task of separating the seeds. Don't worry if there is still a little pulp mixed in, you'll be able to clean better in the next step. Once you have all the pumpkin seeds you would like, put them in a bowl with enough water to cover them. The seeds will float to the top and the pulp will sink, making it easier to scoop the seeds off the top with minimal pulp.

I wanted to add flavor to my pumpkin seeds themselves so I boiled them with salt, before I season and roast them. I did this by putting them in a medium saucepan with just enough water to cover them, added 1 tablespoon of salt and brought them to a boil. Once they are boiling reduce the heat and simmer for about 5 minutes, drain in a colander, but don't rinse them. Lay them out on a towel and let them dry completely. Drying them well before roasting will make them crispier and shorten the cooking time.

Once they are dry, preheat your oven to 375.


  • 2 Cup Raw, Cleaned Pumpkin Seeds
  • 1/2 teaspoon Olive Oil
  • 4 teaspoons Finely Ground Coffee
  • 2 teaspoons Sugar
  • 1 teaspoons Coarse Salt 

Mix the seasoning together in a small bow. 

Toss the seeds in a bowl with olive oil. Stir in seasoning until all the seeds are coated.

Line a baking sheet with parchment paper. Arrange the pumpkin seeds evenly in a single layer on the sheet.

Bake for approximately 20 minutes or until they start to look roasted and give off a nutty aroma. Be care to not over cook them. 


Leave a comment

Comments will be approved before showing up.

Also in The Vermont Coffee Blog

Coffee Brewing Tips
Coffee Brewing Tips

12 tips for brewing perfect coffee.

Continue Reading →

Mistletoe Mocha Extreme
Mistletoe Mocha Extreme

Are you a chocolate and peppermint fan? Have you tried our Mistletoe Mocha Coffee yet?

It is a perfect after dinner coffee that is sure to have you thinking of those refreshing chocolate mint patties you enjoy so much after a meal. 

This recipe transforms our Mistletoe Mocha Coffee from an after dinner drink to a decadent dessert like treat you will want any time of day! Taking the rich chocolate and mint flavor of this coffee to the extreme!

You won't believe how simple it is to make!

Continue Reading →

Chocolate Coffee Fudge
Chocolate Coffee Fudge

This recipe is perfect for the Holiday Season! It's a tried and true favorite at our house. Cooking with Coffee Powder is the magic ingredient. These are so rich and decadent, you won't be disappointed!

Continue Reading →

Shopify secure badge