Description
These Roasted Pumpkin Seeds are crispy, flavorful, and the perfect way to use every part of your pumpkin! Lightly seasoned and roasted to golden perfection, they’re a healthy, protein-packed snack that’s perfect for fall gatherings, movie nights, or lunchbox treats.
Ingredients
Units
Scale
- 1 cup raw pumpkin seeds (cleaned and rinsed)
- 1 tablespoon olive oil (or melted butter)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon smoked paprika (optional for smoky flavor)
- 1/4 teaspoon black pepper (optional for a mild kick)
Instructions
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Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or lightly grease it for easy cleanup.
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Clean the Pumpkin Seeds:
- Scoop seeds from a pumpkin and separate them from the pulp.
- Rinse seeds under cold water and remove any remaining bits of pumpkin flesh.
- Pat dry thoroughly with paper towels—dry seeds roast better and get crispier.
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Season the Seeds:
- In a bowl, toss the dried pumpkin seeds with olive oil, salt, and any optional seasonings you like.
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Roast:
- Spread the seeds in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, stirring halfway through, until golden brown and crispy.
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Cool and Serve:
- Let the seeds cool completely before enjoying—they’ll crisp up even more as they cool.
Notes
- Store roasted seeds in an airtight container at room temperature for up to 1 week or in the fridge for up to 1 month.
- Use seeds from any variety of pumpkin—larger seeds from carving pumpkins tend to be chewier, while sugar pumpkins yield smaller, more tender seeds.