Our no-fail method for making the perfect roasted pumpkin seeds, a healthy and crunchy snack. Plus, five simple seasoning options you have to try.
Roasted Pumpkin Seeds
Use the seeds from your pumpkins and make Roasted Pumpkin seeds for a healthy, crunchy snack, our favourite plus five super-simple seasonings you have to try.
Each and every year at this time I am so very excited to buy pumpkin. And, a lot of them.
Sure carving pumpkins is fun, a traditional event that myself and kids enjoy year after year. Yet when Halloween rolls around, I’m most excited about roasting pumpkin seeds!
I get almost giddy when pumpkins go into my cart, and it’s the seeds I’m after. Roasted pumpkin seeds make the perfect crunchy snack.
I always have a ton on hand, because I love making pumpkin recipes like my favourites: Pumpkin Bundt Cake and Maple Pumpkin Overnight Oats to name a couple.
When making roasted pumpkin seeds, it takes just a few steps. As you know, they’re covered in all the pumpkin guts when they come out. Once you have removed all the inside pulp from a pumpkin, reserve the seeds in a separate bowl.
How to wash and dry pumpkin seeds
When placing seeds in the bowl, I get out as much of the larger pulp as possible. Then I transfer the seeds into a colander and rinse well in a cold water stream.
Mix and swish with your hands and more pulp will loosen from the seeds {some will even rise to the top of the seeds} and be easier to pick out.
You have two options when drying the seeds. I used to place them all on paper towel, yet when drying they tend to stick which seems to be more of a pain than a help.
Lately I’ve been leaving them in a colander for a full day. At first I wrap a paper towel around my hand and swish the seeds, a lot of the water come right off.
Then for the rest of the day whenever I walked by the colander, I’d swish them around a little, and pick out more pump that is drying. This way they don’t stick together as they would with paper towel.
I have found that air drying this way is less work and overall easier.
How to roast pumpkin seeds
This is definitely the fun part, and there are a lot of seasonings and flavouring options. In the below recipe card, I’ve provided my favourite seasoning when making roasted pumpkin seeds.
Yet variety is great, so here is a list of a few different flavours.
Each methods uses 1 cup of seeds, so if you have more seeds, alter the amounts as necessary. For each, mix contents in a bowl and spread them evenly on a parchment lined baking sheet and bake at 350 for 20 minutes.
Some like less roasted and some like very crunchy. So I suggest checking on them every 2 minutes until they are baked the way you like. The time may be 18-26 minutes depending.
1 cup seeds, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp pepper, 1 tsp paprika, 1 tsp kosher salt.
Spicy
1 cup seeds, 2 tbsp olive oil, 1 tsp cayenne pepper, 1 tsp salt, 1 tsp cajun seasoning {optional}.
Italian:
1 cup seeds, 2 tbsp olive oil, ¼ cup grated Parmesan, ½ teaspoon Italian seasoning
Sweet:
1 cup seeds, 2 tbsp olive oil, 1 tablespoon brown sugar, ½ teaspoon cinnamon
Savory:
1 cup seeds, 2 tbsp olive oil, 1 teaspoon seasoned salt, 1 teaspoon white vinegar {Note: Add the vinegar after roasting.}
If you’re a fan of pumpkin seeds like I am, I’d love to hear your favourite flavour combinations in the comments below!
Roasted Pumpkin Seeds
Our no-fail method for making the perfect roasted pumpkin seeds, a healthy and crunchy snack. Plus, five simple seasoning options you have to try.
Ingredients
- 1 cup pumpkin seeds
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp kosher salt
Instructions
- Preheat oven to 350 degrees
- Mix all ingredients in a bowl and toss to coat
- Spread evenly onto a parchment lined baking sheet and bake for 20 minutes, checking near the end every 2 minutes. It might take longer depending on how crunchy you want them
- Enjoy!
Nutrition Information:
Yield: 1 Serving Size: 1 cupAmount Per Serving: Calories: 627Saturated Fat: 9gSodium: 2334mgCarbohydrates: 11gFiber: 5gSugar: 1gProtein: 20g
Louise Smith says
Some great ideas thanks We have to get an extra pumpkin this year cause my son wanted more seeds to roast.
Tara Gauthier says
I don’t like carving pumpkins that much to be honest, but getting the seeds from them to roast makes it all worth it. Never thought of other flavor options – thanks for sharing!
Calvin says
I roasted some over the weekend.. definitely should dry them better before putting them in the oven. Thanks for the instructions will use them next time.
Kristen says
I’m currently using your recipe! Ovens pre heating! Seeds are dry and separated! Everything Bagel seasoning is in the oven now and than I’m going to do a cup each of your flavors thank you for the recipes!
Judy says
We made the classic and the whole family absolutely loved them!!! We stored them in a mason jar which keeps them lovely and crisp. Thank you for sharing!!! Wayne and Judy
Arlene says
I’m a first timer making roasted pumpkin seeds, and wonder whether I should eat the entire seed (shell and all), or if only the inside is eaten (kind of like sunflower seeds). Thanks!
Tammi says
Eat and enjoy the entire thing! 🙂