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Cozy Roasted Garlic Parmesan Pumpkin Seeds – Easy Fall Snack

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These Cozy Roasted Garlic Parmesan Pumpkin Seeds are a perfect fall snack, combining nutty pumpkin seeds, sharp Parmesan, and mellow roasted garlic for a crunchy, savory treat that comes together in under 30 minutes.

Ingredients

Scale
  • 1 cup raw pumpkin seeds (pepitas)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • 1/3 cup freshly grated Parmesan cheese
  • 4 cloves garlic, roasted and mashed into a paste
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon smoked paprika
  • Pinch of cayenne pepper (optional)
  • 1 whole head of garlic (for roasting)
  • 1 teaspoon olive oil (for roasting garlic)
  • Pinch of salt (for roasting garlic)

Instructions

  1. First, roast the garlic. Preheat your oven to 400°F. Cut the top off the head of garlic—just enough to expose the cloves. Drizzle with olive oil, sprinkle with a pinch of salt, and wrap tightly in aluminum foil. Roast for 35-40 minutes, until the cloves are soft and golden. Let it cool until you can handle it, then squeeze out 4 cloves and mash them into a paste with the side of your knife.
  2. Lower the oven temperature to 325°F. While the garlic is roasting, line your baking sheet with parchment paper.
  3. In a small bowl, combine the melted butter, olive oil, mashed roasted garlic, salt, pepper, smoked paprika, and cayenne. Stir until well mixed.
  4. Add the pumpkin seeds to the bowl and toss well, ensuring every seed is coated.
  5. Spread the seeds in a single layer on the prepared baking sheet.
  6. Bake for 10 minutes. Then pull the pan out and stir the seeds with a spatula.
  7. Sprinkle the grated Parmesan over the seeds and toss gently to distribute evenly. Return the pan to the oven.
  8. Bake for another 8-10 minutes, watching closely during the last few minutes to prevent burning. The cheese should be melted and starting to crisp.
  9. Let them cool completely on the baking sheet—this is important for crispiness.
  10. Once completely cool, break apart any clusters and transfer to a bowl. Taste and adjust salt if needed.

Notes

Roast the garlic ahead of time—it keeps in the fridge for up to a week. For best results, use freshly grated Parmesan cheese; pre-shredded cheese contains anti-caking agents that affect texture. Let seeds cool completely on the baking sheet to ensure crispiness. Store in an airtight container at room temperature for up to 5 days. To re-crisp, spread on a baking sheet and heat in a 300°F oven for 5 minutes. These freeze well for up to 3 months.

Nutrition

Keywords: roasted pumpkin seeds, garlic parmesan pumpkin seeds, fall snack, easy snack, pepitas, roasted garlic, savory snack

Find it online: https://goldensimmer.com/cozy-roasted-garlic-parmesan-pumpkin-seeds-easy-fall-snack/