3 Pumpkin Seed Recipes Perfect for Fall

Recipe by GJUSTA

Ingredients:
• 1½ cups raw pumpkin seeds (pepitas)
• 2½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 2 teaspoons kosher salt
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon hot smoked Spanish paprika
• 1½ cups (packed) light brown sugar
• 1⅓ cups granulated sugar
• 1 cup plus 2 tablespoons unsalted butter, room temperature
• 2 large eggs
• 1¼ cups bittersweet chocolate chunks or chips
• Flaky sea salt

Instructions:
Step 1
Place racks in upper and lower thirds of oven; preheat to 350°. Toast pumpkin seeds on a large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8–10 minutes. Let cool.

Step 2
Meanwhile, whisk flour, cocoa powder, kosher salt, baking soda, cinnamon, and paprika in a large bowl. Using an electric mixer on medium-high speed, beat brown sugar, granulated sugar, and butter in a large bowl until pale and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition. Reduce speed to low; add dry ingredients in 3 additions, mixing until well blended after each. Fold in chocolate and pumpkin seeds.

Step 3
Portion dough into 18 balls (about ¼ cup each) and divide between 2 parchment-lined baking sheets, spacing 3" apart. Sprinkle with sea salt and bake cookies, rotating pans halfway through, until edges are slightly browned and firm but centers are still soft, 18–20 minutes. Transfer to wire racks; let cool.

Recipe by Jamie

Ingredients:

• ½ cup roasted pumpkin seeds
• ½ cup olive oil - extra virgin
• 1 cup basil
• ½ cup parsley
• 2 Tablespoons lemon juice - fresh squeezed
• 2 cloves garlic
• salt to taste

Instructions:

• Add the pumpkin seeds, garlic, basil, parsley, and lemon juice to your food processor.
• Start blending and slowly add in the olive oil. Make sure to scrape down the sides and process until a smooth sauce. Add salt to taste. It will need a good pinch of salt since there's no cheese in this recipe.
• Store in an airtight container in the fridge for up to 2 days.

*When storing leftovers, drizzle a thin layer of olive oil on top to keep the pesto from oxidizing.*

Recipe by Jessica Gavin

Ingredients:

• ¾ cup raw pumpkin seeds
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika, optional
• ⅛ teaspoon black pepper

Instructions:

• Preheat oven to 350°F (177ºC).
• Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel.
• In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper.
• Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.
• Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness.
• Transfer the roasted pumpkin seeds to a bowl to cool down.