This Dill Pickle Pumpkin Seed Recipe Is The Most Unique Fall Snack You'll Eat

By  Kirsten Nunez
A glass bowl of dill pickle seasoned pumpkin seeds surrounded by a glass bowl of dill pickles and fresh dill. Kirsten Nunez

In This Article

A fall bucket list isn't complete without a seasonal recipe or two. And while you can't go wrong with classics like pumpkin spice lattes and apple pies, you might want to add this unconventional snack to your list. These savory pumpkin seeds are inspired by none other than — wait for it — dill pickles. Yes, really!

To recreate that iconic dill pickle flavor, you'll need to toss pumpkin seeds in white vinegar, fresh dill, and garlic powder. After baking them for 20 to 30 minutes, the seeds will become crispy and golden brown, resulting in a snack that will make your taste buds sing.

A small glass bowl filled with the dill pumpkin seeds on a white countertop.Kirsten Nunez

Not to mention, if you're planning to carve a few pumpkins this year, this recipe will help you get the most out of the activity. Simply save the pumpkin seeds and "guts," then place them in a large bowl of water. Use your fingers to separate the seeds, scoop them out with a slotted spoon, and put them in a colander. Finally, rinse the seeds to remove any leftover pulp, and let them dry in a single layer on a clean towel.

This recipe yields one cup of dill pickle pumpkin seeds, but you can easily double or triple the batch as needed.

How to Make Dill Pickle Pumpkin Seeds

Things Needed

  • 1 cup raw pumpkin seeds, cleaned and dried

  • 2 teaspoons olive oil

  • 2 teaspoons white vinegar

  • 2 teaspoons dried dill

  • 1 teaspoon sea salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon ground black pepper

Small bowls of pumpkin seedsKirsten Nunez

Step 1

Preheat the oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.

In a small bowl, combine the dried dill, sea salt, garlic powder, onion powder, and ground black pepper.

A small wood bowl filled with dried dillKirsten Nunez

Step 2

In a separate bowl, whisk the olive oil and white vinegar together.

A small glass bowl filled with olive oil and white vinegar together.Kirsten Nunez

Step 3

Combine the pumpkin seeds and olive oil mixture in a medium bowl. Toss until all of the seeds are coated.

A small glass bowl of pumpkin seeds coated in the olive oil mixture on a white counter.Kirsten Nunez

Step 4

Add the dried herbs, then toss until the seeds are fully coated.

A small glass bowl of pumpkin seeds and the olive oil mixture now coated into dried herbs on a white countertop.Kirsten Nunez

Step 5

Spread the seeds onto the parchment-lined baking sheet in an even, single layer. Sprinkle any leftover dill mixture over the seeds.

A parchment-lined silver baking sheet covered in the dill pumpkin seeds on a white counter. There is also a small bowl of dill picklesKirsten Nunez

Step 6

Bake for 20 to 30 minutes, stirring every 10 minutes or until the seeds are golden brown and crispy.

A close-up of the golden brown dill pumpkin seeds on the parchment paper.Kirsten Nunez

Tip

After 30 minutes, if the seeds aren't crispy enough for your liking, add five to 10 minutes to the baking time. Keep in mind that every oven is different.

Let the pumpkin seeds cool to room temperature before enjoying. Store the seeds in an airtight container, like a mason jar, for up to one week at room temperature.

A small glass bowl filled with the roasted dill pumpkin seeds. You can also see a wood spoon holding the pumpkin seedsKirsten Nunez

Happy fall!

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