This easy Roasted Pumpkin Seeds recipe will come in handy when you’re carving pumpkins for Halloween. Keep the seeds, add some salt and spices, pop them in the oven to roast, and you’ll have a delicious little snack!
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What’s in this Roasted Pumpkin Seeds Recipe?
You’ve carved the pumpkin and now you’re wondering how to roast the seeds…Well this quick and easy recipe makes it simple, so you’ll have the perfect Halloween snack.
- Pumpkin Seeds: Harvest them straight from your jack-o-lantern!
- Olive Oil: Helps the seeds crisp up in the oven.
- Spices: Kosher salt, ground paprika, onion powder, garlic powder, and black pepper create a savory spice blend that enhances the flavor of the seeds.
Pro Tip: Pat the seeds dry after rinsing to remove excess moisture.
Variations on Oven Roasted Pumpkin Seeds
You can flavor these pumpkin seeds with just about any spice blend you like. Try everything bagel seasoning, ranch seasoning, or opt for sweet pumpkin pie spice. If you don’t have anything else in your spice cabinet, salt alone will still make them delicious!
Yes, pumpkin seeds are a good source of fiber, unsaturated fats, magnesium, and vitamin K. They’re a great part of a balanced diet.
Yes, drying the seeds out before roasting them helps them to crisp up in the oven.
I like to pat them dry with a towel, then pop them in the oven for 5-10 minutes to dry them out quickly.
I like to leave the shells on, as they are high in fiber and pretty easy to chew!
If your seeds are soggy, it’s likely that they were not dried well enough before being coated in olive oil and seasonings. The olive oil will seal in any excess moisture, so make sure to oven-dry the seeds before tossing them in oil.
If your seeds are tough, it’s likely that the oven temperature was too low. Make sure to keep the oven around 300°F to ensure the seeds turn out crisp.
How to Store
Store leftover roasted pumpkin seeds in an airtight container at room temperature for up to 1 month, or in the refrigerator for up to 3 months.
How to Freeze
Freeze roasted pumpkin seeds in an airtight container or Ziplock bag for up to 6 months. Let thaw at room temperature for 10-15 minutes before enjoying.
Serving Suggestions
Add these crunchy toasted pumpkin seeds to your favorite soups, salads, and casseroles. I love them on top of kale salad and cornbread casserole. They’re also a great addition to granola!
Roasted Pumpkin Seeds Recipe
Ingredients
- 1½ cups pumpkin seeds (from 1 large pumpkin)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
Instructions
- Preheat oven to 170°F. Line a baking sheet with parchment paper and set aside.
- Scoop out the flesh and seeds out from the pumpkin.
- Place the seeds in a colander and rinse to separate the seeds from the flesh.1½ cups pumpkin seeds
- Spread the pumpkin seeds out on the prepared baking sheet.
- Pop the pumpkin seeds in the oven for 5-10 minutes to dry them out.
- Transfer the seeds to a bowl, and toss with the olive oil and seasonings.1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon ground paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ⅛ teaspoon ground black pepper
- Increase the oven temperature to 300°F and spread the seeds out in an even layer on the prepared baking sheet.
- Roast in the oven for 25 minutes until the seeds are golden brown and toasty. Check the seeds halfway through and give them a stir.
Becky’s Tips
- Pat the pumpkin seeds dry with a towel after rinsing to remove excess moisture.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
