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Gluten Free Cumin-Scented & Roasted Pumpkin Seeds

Posted by kumquat
November 01, 2013
Featured in: Gluten Free Kitchen
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These Gluten-Free Cumin-Scented Roasted Pumpkin Seeds make a healthy snack for adults and kids!


This time of year brings no shortage of pumpkins. And lots of pumpkins means lots of pumpkin seeds.

In the spirit of giving thanks and not being wasteful, you will be especially thankful you didn't waste these seeds. When roasted, I think they taste a bit like popcorn. Delicious as a topper for salads or vegetables, or just as a simple, perfect, gluten-free snack. They're honestly a bit addictive. (Ask my husband, who momentarily forgot the "ask before you eat" cardinal rule of this house, and almost finished off the whole tray of cooling seeds before I could take pictures... ahh, the pains my family members endure living with a food blogger.)

This season of roasted pumpkin seeds has seen almost as many recipes as the seeds themselves... Check out some of these for more ideas.

A quick & easy recipe by Teaspoon of Spice

Spicy Honey-Roasted Seeds by Coffee & Quinoa

Cinnamon & Sugar Pumpkin Seeds by The Way to His Heart

Spicy Roasted Pumpkin Seeds by Swanky Dietitian

Sriracha Seeds by Bitter Sweet

These Gluten-Free Cumin-Scented Roasted Pumpkin Seeds make a healthy snack for adults and kids!


Make these Gluten-Free Cumin-Scented Pumpkin Seeds for an easy fall snack!
These Gluten-Free Cumin-Scented Roasted Pumpkin Seeds make a healthy snack for adults and kids!

Gluten Free Cumin-Scented & Roasted Pumpkin Seeds



  • Pumpkin Seeds, washed and cleaned of all pumpkin guts
  • Olive oil
  • Salt
  • Ground Cumin


  1. After pumpkin seeds are cleaned add them to a pot of boiling water; boil for 10 minutes.
  2. Preheat oven to 325°. Remove seeds from boiling water with a slotted spoon and place on a dry towel; dry seeds as much as possible.
  3. Place seeds on a baking sheet. Drizzle with olive oil so that seeds are evenly coated after tossing. Spread seeds into a single layer on pan.
  4. Bake at 325° for 10 minutes; give seeds a stir and return to oven. Bake another 10 minutes; stir again. Bake yet another 10 minutes or until seeds are fragrant and roasted.
  5. Sprinkle with salt and a bit of ground cumin. Toss with additional olive oil, if desired.

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Gretchen F. Brown, R.D., is the author of the GLUTEN FREE KITCHEN Feature on HealthyAperture. She is also the founder of Kumquat Blog, a gluten-free blog devoted to the belief that gluten-free food can and should be easy to prepare, wholesome, and delicious enough for everyone. She recently authored a cookbook, Fast & Simple Gluten-Free, featuring fresh and classic favorites in 30 minutes or less. Gretchen has worked in the test kitchens and photography studios of Oxmoor House and is now a freelance recipe developer, food stylist, food writer, and food photographer. She has been gluten-free for several years, as a result of a lifetime of stomach pains and health problems. A military spouse for nearly 13 years, she lives with her husband, son, and two daughters in Upstate New York.
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