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.

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.

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

Yield: 1 cup

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

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. 

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Ingredients

• 1 cup pumpkin seeds
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp pepper
• 1 tsp paprika
• 1 tsp kosher salt

Instructions

1. Preheat oven to 350 degrees
2. Mix all ingredients in a bowl and toss to coat
3. 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
4. Enjoy!

Nutrition Information:

Yield: 1 Serving Size: 1 cup
Amount Per Serving: Calories: 627 Saturated Fat: 9g Sodium: 2334mg Carbohydrates: 11g Fiber: 5g Sugar: 1g Protein: 20g