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Pumpkin carving season is right around the corner and part of the fun of cleaning out the inside of your pumpkin is knowing you will soon be snacking on roasted pumpkin seeds. Seasoned to perfection and roasted in the oven, these are the perfect crunchy treat for munching.
ROASTED PUMPKIN SEEDS INGREDIENTS
- 2 cups pumpkin seeds
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
You can also roast seeds from butternut squash and acorn squash so if you see those at the store, grab a squash as well.
SUBSTITUTIONS AND ADDITIONS
SAVORY: For a savory snack, toss your pumpkin seeds with a few teaspoons of chili powder, curry powder or Herbs de Provence. You could also replace the plain salt with garlic salt.
PUMPKIN SPICE: For a sweet pumpkin seeds option, toss your pumpkin seeds with either pumpkin spice blend.
CINNAMON SUGAR: Toss your seeds in cinnamon and white or brown sugar.
TACO: Toss seeds in taco seasoning for a Mexican-inspired version.
CAJUN: Add pumpkin seeds to a cajun spice and mix it up for a spicy option.
CHEESE: Add a cheesy twist by sprinkling parmesan cheese on top of your seeds.
HOW TO MAKE THIS ROASTED PUMPKIN SEEDS RECIPE
STEP ONE: If using fresh pumpkin seeds straight out of a pumpkin, you’ll want to boil these in water for 15 minutes to remove all slime.
If you want salted pumpkin seeds, boil the seeds in salt water. This way the salt gets inside too. And you can control the amount of salt by how much you add to the water.
STEP TWO: Drain water, pat clean seeds dry with a paper towel, then place flat on a baking sheet to dry completely overnight. Don’t leave these to dry on sheets of paper towels, or the dry towel will be stuck to the seeds the next day.
STEP THREE: Preheat oven to 300°F. Prepare a rimmed baking sheet with a layer of aluminum foil or parchment paper.
STEP FOUR: Toss dry seeds in olive oil and melted butter in a large bowl.
STEP FIVE: Place seeds flat on the prepared baking sheet in a single layer and sprinkle the top of your pumpkin seeds with salt.
Make sure your seeds are dry before seasoning them. Patting the seeds dry is an important step. Excess water can create steam in the oven, which prevents the seeds from crisping.
STEP SIX: Bake for 10 minutes, then remove from the oven to stir seeds around, then bake for an additional 10 minutes (20 minutes in total).
Ovens often have hot spots which can end up burning your seeds. Stirring around your pumpkin seeds during baking will help avoid this. Also make sure to keep a close eye during baking.
HOW TO SERVE
You can snack on these crunchy and addictive treats warm out of the oven or you can wait until they cool to room temperature.
ON THE COUNTER: Store leftovers from this perfect pumpkin seeds recipe at room temperature in a sealed food storage container for a week.
IN THE FREEZER: You can freeze homemade roasted pumpkin seeds for up to 3 months but they may not be quite as crispy after freezing.
Roasted pumpkin seeds are addictive! Once you start snacking, you won’t be able to stop. Whether sweet or savory, I promise it will be worth scooping them out of your Halloween jack o’lanterns.
FREQUENTLY ASKED QUESTIONS
The easiest method to separate the seeds from the “pumpkin guts” is once you pull out a clump of seeds and stringy fibers from the pumpkin with a large spoon, just rinse the mass of seeds and strings under cool water and the seeds will separate easily. Make sure you dry pumpkin seeds once you finish cleaning them.
Pumpkin seeds will go bad and won’t last forever. Store them on the counter in an airtight container but make sure they get gobbled up within about a week.
Your pumpkin seeds may be chewy for several reasons. They had too much pulp left on them, they were still wet from rinsing, they weren’t baked long enough or they were too crowded on the pan. Make sure your raw pumpkin seeds are clean, dry and spread seeds in an even layer on your cookie sheet.
MORE RECIPES YOU’LL LOVE
Roasted Pumpkin Seeds
- 2 cups pumpkin seeds
- 2 tablespoons olive oil extra virgin
- 2 tablespoons unsalted butter melted
- 1 teaspoon salt
- If using pumpkin seeds straight out of a pumpkin, you’ll want to boil these in water for 15 minutes to remove all slime.
- Drain water, pat seeds dry with a paper towel, then place flat on a baking sheet to dry completely overnight. Don’t leave these to dry on a paper towel, or the dry towel will be stuck to the seeds the next day.
- Preheat the oven to 300F.
- Toss dry seeds in olive oil and melted butter. Lay flat on a baking sheet and sprinkle with salt.
- Bake for 10 minutes, then remove from the oven to stir seeds around, then bake for an additional 10 minutes (20 minutes in total).