1 cup pumpkin seeds, cleaned and dried overnight

1 tbsp avocado oil

Honey Cinnamon: 1 tbsp honey, 1 tsp cinnamon, ½ tsp salt

Pumpkin Spice: 1 tbsp maple syrup, 1 tsp pumpkin pie spice, ½ tsp salt

Dill Pickle: 1 tsp dill pickle juice, 1 tsp dry dill, ¾ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt

Garlic Parmesan: 2 tbsp grated parmesan cheese, 1 tsp garlic powder, ½ tsp onion powder, ¼ tsp salt

Ranch: 1 tbsp ranch seasoning, ½ tsp dry mustard powder, ⅛ tsp salt

Buffalo: 4 tsp buffalo sauce, 2 tsp ranch seasoning, ⅛ tsp salt

BBQ: 4 tsp barbeque seasoning, 2 tsp maple syrup, ½ tsp smoked paprika, ¼ tsp salt

Sweet & Spicy: 1 tbsp maple syrup, ½ tsp cinnamon, ½ tsp salt, ¼ tsp cayenne pepper

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Carve your pumpkin and remove the seeds and pulp. Clean and rinse thoroughly, removing as much pulp as possible. Spread the seeds on a clean towel and dry for 8-12 hours.
Preheat oven to 350°F (175°C) and line a sheet pan with parchment paper.
Place the dried pumpkin seeds into a bowl. Add avocado oil and mix well.
Select your flavor variation and add the corresponding ingredients. Toss until evenly coated.
Spread the seeds evenly on the prepared baking sheet.
Bake for 15-20 minutes, or until crispy and golden brown.
Cool for at least 10 minutes before transferring to an airtight container. Store up to 2 weeks.

Make sure seeds are completely dry before roasting for maximum crunch.

Adjust spice levels to taste—add more cayenne or buffalo sauce for heat.

Experiment with cheeses, herbs, or flavored oils for unique variations.

Seeds can be stored at room temperature for up to 2 weeks.

If you prefer warm seeds, reheat in the oven for a few minutes at 350°F.